Monday 5 February 2018

Beetroot Tomato Soup

Tomato & Beetroot Soup is a comforting and easy dish to make on cold days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavor 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. 

Beetroot Soup is not only a fabulous color but delicious too. Personally, I am not a big fan of eating beetroot raw, So I have to keep finding ways to make it delicious, because we can settle for nothing less! So I figured out one of the best ways to eat this extremely healthy root, and that is to turn it into a Soup. My amazingly smart mother is always telling me to somehow, anyhow eat beet which I keep trying to avoid but after this recipe I will be happy to be eating it as much as she asks me to:) Moreover it's a very easy recipe so it's a great thing to add to the regulars on your menu.

This is our 130th #foodiemonday Bloghop event, and we are back with #seasonofred recipes theme,  My contribution for this event is beetroot tomato soup. check out the recipe below and enjoy the warmth of healthy root.


4 Tbsp oil
11/2 tsp whole cumin seed
1 large clove of garlic, thinly sliced
1 medium onion, coarsely chopped
1 teaspoon all-purpose flour
1/2 tsp Red chili powder
1 bunch of beets (3 to 4 roots), topped, tailed, scrubbed and cut into 6 wedges per beet
11/2 cups chopped Tomato
1 tsp salt
11/2 cups water


1. Heat the oil in a medium-sized pot over medium-high heat. When the oil is hot, add the cumin seeds. Let them sizzle for a few seconds until they start to darken, then throw in the garlic. Stir-fry the garlic until it starts to turn golden. Add the onion. Stir-fry for 2 minutes until the onion softens.

2. Add the flour. Stir and fry for a minute, taking care not to burn them. Add the beets, tomatoes, salt, red chili powder and 2 cups water and bring to a simmer. Cover and turn heat to low.

3. After about 30 minutes the beets should be tender. Remove the lid and turn up the heat to medium. Cook uncovered for about 5 minutes. Use a blender to puree the soup. Adjust the seasonings and add a little water if it seems too thick — it should have a thick, creamy consistency. Heat through over medium-low heat. Serve in bowls. 



  1. This vibrantly coloured soup is such a visual delight Waagmi ! Lovely photography !

  2. Now this is RED!! Stunning to the eyes and healthy on the stomach!  

  3. This soup makes me want to dig in with a spoon right now!Total wow!

  4. Waagmi the first time I ever had beetroot soup was at one of the hotels hubby and I were staying at in Jaipur. The chef was kind enough to share the method. I love it. Love your presentation.

  5. This is like a fairytale dish... so beautiful :)