Beetroot soup
This vibrant beetroot and roasted tomato soup blends sweet, earthy flavours into a velvety, warming bowl of comfort. Perfect for cooler days and delicious with a side of crusty bread.
Updated : 31 July, 2025
Easy
About 20 min.
Ingredients
600 grams
Beetroot
500 grams
Tomato
1
Garlic
1
Onion
2 tablespoon
Sunflower oil
500 milliliters
Broth
to taste
Salt
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C.
Step 2
Arrange the halved tomatoes in an ovenproof dish, scatter over the garlic, and drizzle with half of the olive oil. Roast for 25-30 minutes until soft and pulpy. Once done, press the tomatoes through a sieve to remove the skins and seeds.
Step 3
In a separate pan, heat the remaining olive oil and gently cook the onion until soft. Add the beetroot and stock, bring to a boil, then season lightly with salt and freshly ground black pepper. Reduce the heat and simmer for 7-10 minutes, until the beetroot is tender.
Step 4
Stir in the tomato purée, then transfer the mixture to a blender and process until completely smooth. Taste and adjust seasoning as needed.
Step 5
Ladle into warm bowls and serve immediately with crusty bread.