Gluten Free Chilled Beet Soup
This vibrant, jewel-toned soup is the kind of dish that stops people mid-bite — the color alone is stunning, and the flavor is earthy, tangy, and just a little sweet all at once. Simmered beets, onion, and garlic get blended into a silky-smooth base, then brightened with red wine vinegar and chilled until the whole thing is refreshingly cold and ready to serve. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just clean, whole-food cooking from start to finish. The sour cream swirl on top adds a cool creaminess that plays beautifully against the beets' bold earthiness, and a handful of fresh dill takes it somewhere truly special. It serves four and comes together with minimal hands-on effort, making it a smart make-ahead option since it needs at least two hours in the fridge anyway. This is the kind of elegant, no-fuss starter that feels like something you'd order at a restaurant — except you made it at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb beets (about 4 medium), peeled and cut into 1-inch chunks
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, smashed
- 1 tbsp olive oil
- 4 cups chicken broth
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- ½ cup sour cream, for serving
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- 2
Add the beets and chicken broth to the saucepan. Bring to a boil over high heat, then reduce to a steady simmer. Cook, partially covered, until the beets are completely tender and yield easily when pierced with a fork, 30 to 35 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!