Beetroot Tomato Soup
This beetroot tomato soup is very warming, vibrant, and hearty. It is oil free, butter free, and gluten free as well. It makes a perfectly vegan friendly soup too. You will need very few ingredients to make this beautiful soup. It is made with earthy beets, tomatoes, and coconut milk.
It’s a perfect soup recipe to have on rainy or gloomy days to make your day cheerful and energetic. This flavorful, delicious, and smooth soup is going to make you happy and satisfied. It’s absolutely a comfort food to have with some croutons, bread, or sandwiches.
Beetroot is packed with powerful antioxidants, vitamins, and minerals. It is a great source of fiber and folic acid, low in calories but contains a wealth of nutrients. It is very good to include beets in your diet on a regular basis.
It is a sweet and earthy tasting vegetable. When goodness of beets is combined with tomatoes gives a sweet and tangy taste to the soup. Few spices are added to give awesome flavor to the soup to balance out the sweetness and sourness of the vegetables.
Table of Contents
Ingredients
- Beetroot
- Tomato
- Onion
- Ginger
- Garlic
- Red chili powder
- Cumin powder
- Black pepper powder
- Vegetable stock
- Coconut milk
- Salt
Beetroot Tomato Soup Step By Step Recipe
In a pressure cooker, add peeled and chopped beets, tomatoes, onion, ginger, and garlic. You can cook whole beets in a separate container as well and remove the peels later. Cook them for 3 whistles. I normally use my hand blender to blend everything when the veggies are still hot.
Once cooled down, discard the peels of tomatoes. In a grinder, blend the veggies to the smooth consistency adding vegetable stock, red chili powder, and cumin powder.
In a pot, add the blended veggies, salt, and pepper and cook on a medium heat for about 4-5 minutes.
Mix some coconut milk and lower the heat and cook for about 4-5 minutes.
Taste the seasoning and consistency of the soup. You may add some more vegetable stock if you like. Adjust the seasoning as per taste. Serve hot with some bread.
Variations
- Cook the beetroot separately into boiling water for about 30 minutes and remove the skin and cook the rest of the ingredients in the pan adding ½ tsp of oil.
- You can use 8 oz of readymade cooked beets or canned beets in the recipe for making the soup quickly.
- Coconut milk tastes really great in this soup. If you don’t have coconut milk then you may add regular milk or heavy cream in the recipe.
- You can add 1/3 cup shredded coconut and ¼ cup of warm water and set aside for 5 minutes and grind it. After that you can squeeze all the coconut milk by using a cheesecloth.
- Skip adding vegetable stock if you don’t have it. Simply add water in the recipe. Vegetable stock or broth gives a wonderful taste to the soup.
How To Store Beetroot Tomato Soup?
Beetroot tomato soup can be stored into a refrigerator for 4-5 days.
Simply reheat it again on the stovetop or in an individual microwave safe bowl by covering it with a lid slightly open.
How To Serve Beetroot Tomato Soup?
Serve the soup hot with some breadsticks, french bread, and croutons.
Enjoy the soup with some simple Mumbai Sandwiches, onion tomato grilled sandwiches, or veggie quesadillas.
You can serve it as a side dish with some cabbage rice and pulao.
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Beetroot Tomato Soup
Ingredients
- 2 medium Beetroot peeled and chopped
- 2 large Tomatoes cut into halves
- 1 medium Onion cut into 8 pieces
- 1/2 inch Ginger chop into 4 pieces
- 2 cloves Garlic
- 1/8 tsp Red chili powder
- 1/4 tsp Cumin Powder/Jeera powder
- 1/4 tsp Black pepper powder
- 1 cup Vegetable stock
- 1/2 cup Coconut milk
- 1/4 tsp Salt
Instructions
- In a pressure cooker, add peeled and chopped beets, tomatoes, onion, ginger, and garlic. You can cook whole beets in a separate container as well and remove the peels later. Cook them for 3 whistles.
- Once cooled down, discard the peels of tomatoes. In a grinder, blend the veggies to the smooth consistency adding vegetable stock, red chili powder, and cumin powder.
- In a pot, add the blended veggies, salt, and pepper and cook on a medium heat for about 4-5 minutes.
- Mix some coconut milk and lower the heat and cook for about 4-5 minutes.
- Taste the seasoning and consistency of the soup. You may add some more vegetable stock if you like. Adjust the seasoning as per taste. Serve hot with some bread.
Notes
- Cook the beetroot separately into boiling water for about 30 minutes and remove the skin and cook the rest of the ingredients in the pan adding ½ tsp of oil.
- You can use 8 oz of readymade cooked beets or canned beets in the recipe for making the soup quickly.
- Instead of coconut milk, add regular milk or heavy cream in the recipe as well.
- Skip adding vegetable stock , simply add water in the recipe.
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