Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche Recipe

Serves: 4 Save

Ingredients (8)

  • 5 medium beets (about 2 pounds), peeled and cut into 1 1/2-inch dice
  • 3 teaspoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small leek, white and light green parts sliced (about 1 cup)
  • 2 teaspoons picked fresh thyme leaves, plus more for garnish
  • 4 cups low sodium home-made or store-bought vegetable or chicken broth
  • 1 tablespoon juice from 1 lemon
  • 1/4 cup crème fraîche

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