A friend made this for me years ago in her farmhouse kitchen in Vermont, ladling it into mismatched bowls with a casual confidence that made me think she’d been doing it for decades. Pickled beets blended with maple syrup and a bit of cream, then topped with spring greens and cornbread croutons toasted until they crunch. I’ve made it every early spring since. It’s a transition soup, good for the weeks when the farmers market is still mostly roots and you need something that looks like spring even if the weather hasn’t caught up. The color alone is enough reason to make it.
How to Make Beet Soup, Spring Greens, and Cornbread Croutons
Start with pickled beets, not fresh
Pickled beets give the soup a sharper, more interesting flavor than roasting fresh ones from scratch. They also save about 45 minutes of your life. Drain them well before adding to the pot so you don’t throw off the balance.
Toast the cornbread until it’s actually crunchy
Soft cornbread just gets soggy fast. Tear it into rough pieces and give it 12 to 15 minutes in the oven until the edges go properly golden. It holds up much better in the bowl. 
Add the greens at the very end
Lay the fresh greens in just before serving so they wilt slightly from the heat of the soup without going limp. A small handful per bowl is enough; you want them to stay present rather than disappear.
Beet Soup, Spring Greens, and Cornbread Croutons
Ingredients
- • 4 cups pickled beets, drained
- • 3 cups water
- • 2 onions, chopped
- • 2 cloves garlic, chopped
- • 3 tablespoons butter
- • 4 tablespoons maple syrup
- • 1 bay leaf
- • 4 tablespoons heavy cream
- • small handful of fresh greens
- • a few handfuls of torn cornbread, toasted in the oven until golden brown
Instructions
- In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes.
- Add the beets and maple syrup, stir, and cook for a few more minutes.
- Add the water and bay leaf. Simmer 30 minutes.
- Remove bay leaf and blend with a blender or hand mixer.
- Add the cream and season to taste with salt and pepper.
- Serve with greens and cornbread croutons.
Frequently Asked Questions
What kind of beets work best for beet soup?
Red beets give the deepest color and earthy flavor. Golden beets produce a milder, slightly sweet soup with a golden hue.
Can I roast the beets instead of boiling them?
Roasting intensifies their sweetness and adds a slight caramel note. Wrap them in foil and roast at 400°F (204°C) for 45-60 minutes until tender.
How do I make cornbread croutons?
Cut day-old cornbread into cubes, toss with a little olive oil, and bake at 375°F (190°C) for 10-12 minutes until crisp on the outside.
Can I make this soup ahead of time?
Yes, beet soup keeps well in the fridge for up to 4 days and freezes for up to 3 months. Make the croutons fresh before serving.
What spring greens pair well with beet soup?
Arugula, watercress, and baby spinach all contrast the earthy soup with a fresh, slightly bitter note. Add them as a garnish right before serving.
Looks scrumptious