I am speechless how amazing this tasty this bowl of beetroot tomato soup actually is. Creamy hearty and thick spoonful of tangy, tongue twisting soups are always worthwhile. Seasoned with pepper, cream, served with crispy croutons. Its healthy, vegan, gluten free, easy, and paleo. Step by Step Instructions to make in Instant pot as well as in pot on stove top.
A piping hot cup of beetroot tomato soup with butter and breadsticks or croutons is just yet another peerless combination of having soup. And honestly they taste really good. Imagine having a bowl of hot creamy gesture on fall evenings. Cold breeze but warm spoon of soup is just what I look forward to every fall and breezy monsoons.
Beetroots are another healthy source of nutrients. That deep red colour with mildly sweet flavour is mesmerising.
Be it salad, dosas or soups, beets are always appealing. And the meld of a little sugary beetroot and tangy tomato in soup is just what we love to dig in during cold weathers.
For me I can absolutely survive on a bowl of beet and tomato soup provided there are croutons too :). Tomatoes are not just good in soups or suppers but it gives a blissful punch in chutneys, chokhas and sabzis and qormas as well.
You can also make this amazing pot of tomato beetroot soup and fill in a thermos flask to have it on a journey or a road trips. Do not forget to carry croutons to go with it and of course handy cups.
Croutons are rather the staple accompaniment for the soup. Also, they are easily available in markets, but you can very easily make them at home and they are always the best
This Beet and Tomato Soup Recipe is:
- Vegan
- Gluten free
- Healthy
- From scratch
- Easily customisable
- Paleo (if using coconut cream and olive oil)
What goes in Beetroot Tomato Soup Recipe?
- Tomatoes
- Beetroot
- Onion
- Ginger
- Garlic
- Vegetable stock (or chicken stock)
- Salt and pepper
- Coconut cream or fresh cream
- Olive Oil (or butter or any vegan butter)
You may love to try:
Instant Pot Creamy Cauliflower Soup
How do you Beetroot Tomato Soup Recipe in a Slow Cooker?
To make the soup in a slow cooker, add all the ingredients in its pot. Put the lid and cook on low for 8 hours.
Once the soup cooks, discard the bay leaf and blend it using hand blender until smooth. top the soup with coconut cream and serve hot.
How to make beetroot Tomato Soup Recipe - step by step
In a pan or pot, add the beets, tomatoes, onion, salt, bay leaf, ginger, garlic, stock and salt. Bring it to a boil.
Cover and cook until beets are cooked through. This will take 15 minutes.
Discard the bay leaf. Using immersion blender, blend the soup to smooth puree.
Place the soup pot on gas stove again, add olive oil or butter and simmer for 2-3 minutes. Stir-in the cream (fresh cream or coconut cream) and simmer for another minute.
Beetroot tomato soup is ready to serve.
How to make Beet and tomato soup in an Instant Pot?
Switch on the IP and place the inner pot into it. Add tomatoes, onion, beets, ginger, garlic, bay leaf, salt and vegetable stock.
Cover the pot with lid and pressure valve in sealing position. Press Manual/Pressure Cook and set the timer to 6 minutes.
Once the IP beeps, naturally release the pressure until the valve drops, You can also carefully quick release the pressure. Allow the soup of rest for couple of minutes
Discard the bay leaf and blend the it to smooth puree. Add butter or olive oil, pepper powder and cream (either fresh or coconut cream)
Press sauté mode on low and simmer for 2-3 minutes. Beetroot tomato soup is ready to serve.
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Beetroot Tomato Soup Recipe Card
Beetroot Tomato Soup
Ingredients
- 3 Tomatoes (large sized, cubed)
- 1 Beetroot ( cubed)
- 1 Onion (medium sized, cubed)
- ½ inch Ginger piece
- 4-5 Garlic cloves
- 1 cup Vegetable Stock
- 1 Bay leaf
- Salt and pepper to taste
- ¼ cup coconut cream ((or fresh cream))
- 2 tbsp Olive oil ( (dairy butter or any vegan butter))
- Croutons to serve
Instructions
How to Make Beetroot Tomato Soup on stove top
- In a pan or pot, add the beets, tomatoes, onion, salt, bay leaf, ginger, garlic, stock and salt. Bring it to a boil
- Cover and cook until beets are coked through. This will take 15 minutes.
- Discard the bay leaf. Using immersion blender, blend the soup to smooth puree.
- Place the soup pot on gas stove again, add olive oil or butter and simmer for 2-3 minutes. Stir-in the cream (fresh cream or coconut cream) and simmer for another minute.
- Beetroot tomato soup is ready to serve.
How To Make Instant Pot Beetroot Tomato Soup
- Switch on the IP and place the inner pot into it. Add tomatoes, onion, beets, ginger, garlic, bay leaf, salt and vegetable stock.
- Cover the pot with lid and pressure valve in sealing position. Press Manual/Pressure Cook and set the timer to 6 minutes.
- Once the IP beeps, naturally release the pressure until the valve drops, You can also carefully quick release the pressure. Allow the soup of rest for couple of minutes
- Discard the bay leaf and blend the it to smooth puree. Add butter or olive oil, pepper powder and cream (either fresh or coconut cream)
- Press sauté mode on low and simmer for 2-3 minutes. Beetroot tomato soup is ready to serve
Notes
- You can also make this soup in pressure cooker as well, following the same procedure.
- If you want to make this soup vegan, use olive oil or vegan butter instead of dairy butter.
- Use coconut cream instead of fresh cream
- If you do not have the immersion blender, you can use normal blender to blend it into puree. Be sure to cook the soup mixture to room temperature before blending it in normal blender.
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