Creamy Beetroot and Apple Soup with Mustard Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Velvety soup featuring roasted beets, tart apple, and a tangy mustard crouton garnish. This scandinavian-inspired soups (vegetarian) ready in about 55 minutes pairs medium, peeled and diced beets, peeled and diced apple, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and diced beets
• 1, peeled and diced apple
• 1/2 medium, diced onion
• 1, diced carrot
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 2 slices, cubed bread
• 1/2 tsp Dijon mustard

Instructions

1. Step 1: Toss 3 medium diced beets, 1 diced apple, 1/2 diced onion, and 1 diced carrot with 1 tbsp olive oil; roast at 400°F for 25 minutes until tender and caramelized.
2. Step 2: Transfer roasted vegetables to a pot with 4 cups vegetable broth. Bring to a simmer and cook 10 minutes. Stir in 1 tbsp apple cider vinegar and 1 tsp Dijon mustard; blend until smooth with an immersion blender.
3. Step 3: Return soup to pot and stir in 1/2 cup heavy cream. Simmer gently for 5 minutes until heated through. Season with salt and pepper to taste.
4. Step 4: While soup simmers, toss 2 cubed bread slices with 1/2 tsp Dijon mustard and 1 tbsp olive oil. Toast in a skillet over medium heat until golden (3-4 minutes), then crumble over soup before serving.