Slow Cooker Cream of Beets soup

Have you ever seen a pink soup? I haven’t. Until yesterday that is. Eyeing a bag of beets in my nearly empty fridge, I decided that the last thing I feel like consuming is a cold salad. so I made soup. A pink soup. It is pink. It is delicious and it is pr-e-tty.

On the bright side, this soup pretty much makes itself in the slow cooker while you nap. On the not so bright side, I have three kids under the age of four, so I cannot nap. But I have soup. and it is pr-e-tty!

Serve this soup as an entrance to a fancy meal, decorated with a dollop of sour cream and some chopped herbs (Parsley, dill, chives, thyme. Whatever floats your boat). Crunchy croutons will nicely contrast the velvety soup. I’m getting hungry just by typing this.

Slow Cooker Cream of Beets soup



5-6 medium beets (the bag was 900 gr), peeled and cut into large cubes
1 large onion, peeled and diced
5 small cubes of butter
1/2 tsp dry Thyme
1 large potato (about 200 gr), peeled and cut into large cubes
1 medium turnip (about 400 gr before peeling) peeled and cut into large cubes, or 2 parsnips.
1 liter (4 cups) chicken or vegetable broth
freshly ground black pepper
1/3 cup heavy (35%) or cooking cream (15%)


1. In a microwave safe bowl, combine diced onion, butter and Thyme. Cook for 1 minute, mix and return to the microwave for 2-3 more minutes, until the onions are soft and transparent.

2. In the slow cooker insert, combine beets, turnip, potato, onions, broth,salt and pepper.

3. Cover and cook for 6-8 hours, until the turnips (which are the hardest vegetable) are soft. Turn off the cooker and let the soup cool for about 30 minutes.

4. With a blender stick, blend the content of the slow cooker into a velvety soup. Add cream and mix well. Taste and correct seasoning if needed with more salt or pepper.

Serve in a pr-e-tty bowl, decorated with a dollop of sour cream and chopped fresh herbs. Delicious!