Chilled Beet Citrus Soup

Name: Chilled Beet Citrus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4.0
Ingredients: 4 medium-sized cooked beets, roughly chopped; 2 cups vegetable broth, low-sodium; 1 large orange, juiced and zested; 1/2 lemon, juiced; 1/4 cup plain Greek yogurt, plus more for garnish; 1 tablespoon honey or maple syrup (optional); Salt to taste; Pepper to taste; Fresh dill or parsley for garnish

Highlighted under: Wellness Kitchen Ideas

Ever find yourself craving something refreshing but light? Last summer, I stumbled upon this Chilled Beet Citrus Soup that has become my go-to on warm days. It's vibrant, and honestly, it surprised everyone at our picnic last weekend. Folks kept asking for the recipe, which made me feel a bit proud, I won't lie.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-26T09:06:18.940Z

The first time I made this soup, I thought it would be a breeze. But, I misjudged the amount of beets and ended up with a slightly too thick soup that resembled a smoothie too much for my liking. I learned that proper cooking measurement definitely makes a difference, and I had to add extra broth to fix my mistake, which actually worked out wonderfully.

Now, I make sure to taste and adjust as I go along. Plus, the citrus really complements the beets, so I’m never shy about adding a little extra lemon juice. My friend Julia was shocked by how refreshing it was, asking if I’d be making it every week!

What to Know Before Making Chilled Beet Citrus Soup

Chilled Beet Citrus Soup might sound fancy, but it’s pretty simple to throw together. One of the best parts is that it can be made ahead of time, so it’s a good choice for those busy summer days when you want something easy and refreshing. Just keep the soup stored in the fridge until you're ready to serve.

Using fresh beets really makes a difference. If you find yourself short on time, you can definitely use pre-cooked beets, which are available at most grocery stores. Just remember to rinse them well, as canned ones can sometimes have a strong taste that may not work as well in this context.

Ingredients

Ingredients for Chilled Beet Citrus Soup

Ingredients

4 medium-sized cooked beets, roughly chopped
2 cups vegetable broth, low-sodium
1 large orange, juiced and zested
1/2 lemon, juiced
1/4 cup plain Greek yogurt, plus more for garnish
1 tablespoon honey or maple syrup (optional)
Salt to taste
Pepper to taste
Fresh dill or parsley for garnish

Instructions

Blend the base

In a blender, combine the chopped beets, vegetable broth, orange juice, lemon juice, and Greek yogurt. Be careful not to fill the blender too high; you want room for the blend to expand. Blend until smooth, stopping to scrape down the sides if necessary.

Season it right

Taste the mixture and add honey or maple syrup if you prefer a touch of sweetness. Season with salt and pepper to your liking. I'd recommend starting with a pinch of salt and a couple cracks of pepper. You can always add more if you need it.

Chill time

Transfer the blended soup into a bowl or container, cover it, and pop it in the fridge for at least 30 minutes. It’s super important to chill it, trust me – room temperature isn't going to cut it for this one.

Serve and enjoy

When you’re ready to serve, give the soup a good stir, pour it into bowls, and top with a dollop of Greek yogurt and some fresh dill or parsley. It’s bright, refreshing, and perfect for warm days.

Pro Tips

You can use canned beets to save on time, but dry-roasting some fresh beets really adds depth to the soup.
If you're not a fan of Greek yogurt, try adding a swirl of sour cream or even some avocado for creaminess.
Taste as you go! Everyone's preference for salt and sweetness can vary.

How to Store Chilled Beet Citrus Soup

This soup stores quite well in the fridge for up to three days. Make sure it's in a nice airtight container to keep it fresh. Just remember to stir it again before serving, as it may separate a little while sitting. If you fancy a colder soup, I sometimes freeze individual portions in ice cube trays before transferring them to freezer bags, then pulling them out whenever I want a quick, chilled option.

Ways to Switch It Up

If you're feeling a bit adventurous, try adding some spices. A dash of cumin can bring warmth, or fresh ginger can add a zesty kick. Sometimes I even toss in a handful of spinach before blending for a boost of green goodness. If you prefer different flavors, think about subbing in a grapefruit for the orange or using apple cider vinegar instead of lemon juice to give it a different twist.

You can also switch up the garnishes. While Greek yogurt adds that lovely creaminess, dolloping on some avocado, or even crumbled feta cheese can give it a tasty new vibe. And herbs? Fresh mint or cilantro can lend a bright contrast to the beets. Honestly, this soup is flexible, and playing with these details can really make it your own.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld together. Just store it in the fridge in an airtight container.

→ Can I freeze the soup?

You can, but I wouldn’t recommend freezing it if you want to keep the yogurt in. The yogurt will separate when thawed. If you plan to freeze, leave it out and add it fresh when serving instead.

→ What can I serve with this soup?

I love pairing this soup with a crunchy salad or some toasted bread. Honestly, it’s wonderful on its own, but having something to nibble on is always nice.