Dec 07, 2023 I love having soups for dinner when it gets cold. And it has been so cold in the pacific northwest lately. More than cold, it has just been grey and rainy, which is so typical during this time of the year. You would think that I would have gotten used to it after living here for 12 years but this weather still gets to me. And it’s always during this time that I seek comfort in cozy meals like tomato gnocchi soup, broccoli cheddar soup and this beetroot tomato soup. This beetroot tomato soup is a great way to incorporate beets into your diet. I know a lot of people do not like beetroot but if you use them in recipes like beetroot tikki, beetroot pulao or this soup, then there is a higher chance of people liking them (compared to just raw beets).
How to Make Tomato Beetroot Soup
Stove-top Instructions
You can also make this soup easily on the stove-top. Take a heavy bottom pan and add oil and butter to it. Sauté the spices and then add the onions, ginger and garlic. Cook the onion for 2 to 3 minutes and then add the tomatoes, carrots and beets. Add 3 cups of water and salt. Cover the pan with a lid and let this cook for around 20 to 25 minutes on medium heat until the veggies are completely soft. Make sure to chop the veggies into small pieces for this soup. Once veggies are soft, then blend using an immersion blender. You can also blend in a regular blender, just make sure for the mixture to cool down a bit before blending it in a blender. Strain the soup and then bring it to a boil again. You might need to add more water here compared to the instant pot version since water evaporates more on the stove. So, add more water as needed to adjust the consistency of the soup. Add cream if desired and serve hot.
title: “Instant Pot Beetroot Tomato Soup " ShowToc: true date: “2024-09-30” author: “Nancy Hackney”
Dec 07, 2023 I love having soups for dinner when it gets cold. And it has been so cold in the pacific northwest lately. More than cold, it has just been grey and rainy, which is so typical during this time of the year. You would think that I would have gotten used to it after living here for 12 years but this weather still gets to me. And it’s always during this time that I seek comfort in cozy meals like tomato gnocchi soup, broccoli cheddar soup and this beetroot tomato soup. This beetroot tomato soup is a great way to incorporate beets into your diet. I know a lot of people do not like beetroot but if you use them in recipes like beetroot tikki, beetroot pulao or this soup, then there is a higher chance of people liking them (compared to just raw beets).
How to Make Tomato Beetroot Soup
Stove-top Instructions
You can also make this soup easily on the stove-top. Take a heavy bottom pan and add oil and butter to it. Sauté the spices and then add the onions, ginger and garlic. Cook the onion for 2 to 3 minutes and then add the tomatoes, carrots and beets. Add 3 cups of water and salt. Cover the pan with a lid and let this cook for around 20 to 25 minutes on medium heat until the veggies are completely soft. Make sure to chop the veggies into small pieces for this soup. Once veggies are soft, then blend using an immersion blender. You can also blend in a regular blender, just make sure for the mixture to cool down a bit before blending it in a blender. Strain the soup and then bring it to a boil again. You might need to add more water here compared to the instant pot version since water evaporates more on the stove. So, add more water as needed to adjust the consistency of the soup. Add cream if desired and serve hot.
