Slow Cooker Beet Soup

Make this smooth and colorful beet soup in a slow cooker.

Serves: 8Hands-on: 5 minutesTotal: 6 hours 5 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 shallots, diced
  • 4 beets, peeled and chopped
  • 1 Yukon Gold potato, peeled and chopped
  • 4 cups vegetable broth
  • 1⁄2 tsp. dried thyme
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Heat the olive oil in a skillet over medium-low heat. Add the garlic and shallots and sauté for 2 minutes.
  • Transfer to a 6-quart slow cooker. Add the beets, potato, vegetable broth, thyme, and salt. Cover and cook over low heat for 6 hours or until beets and potatoes are very tender.
  • Use an immersion blender or traditional blender to purée. Garnish with black pepper.