Tomato & Beetroot Soup Recipe

Name: Tomato & Beetroot Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Continental
Ingredients: 500 grams Tomatoes quartered; 1 null Onion finely chopped; 50 grams Beetroot roughly chopped; 3 cloves Garlic; 1 teaspoon Whole Black Peppercorns; 1 inch Cinnamon Stick (Dalchini); 2 null Cloves (Laung); 2 null Cardamom (Elaichi) Pods/Seeds; 2 teaspoons Butter (Salted); 1 teaspoon Oil; 2 cups Water; 1/2 cup Milk; null Salt to taste

Asha Venugopal

April 12, 2017

17562 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Continental

Tomato & Beetroot Soup is a comforting and easy dish to make on cold rainy days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavour and body to the soup. This is ideal for this season when the sniffles attack and you crave warm, satisfying meals over complex full meals.

Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner.

Other recipes that you can try are:

Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner.

Other recipes that you can try are:

Ingredients

500 grams Tomatoes, quartered

1 Onion, finely chopped

50 grams Beetroot, roughly chopped

3 cloves Garlic

1 teaspoon Whole Black Peppercorns

1 inch Cinnamon Stick (Dalchini)

2 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

2 teaspoons Butter (Salted)

1 teaspoon Oil

2 cups Water

1/2 cup Milk

Salt, to taste

Instructions for Tomato & Beetroot Soup Recipe

To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan.

Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic.

Next, add the garlic and onions and saute them up till light brown and translucent.

Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks.

The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles. Turn off the heat after a couple of whistles and allow the pressure to release completely.

Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree.

Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes.

Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner.