Beetroot And Tomato Soup Recipe

Name: Beetroot And Tomato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bn Beetroot; 6 x Green shallots, (spring onions); 30 gm Butter; 1 stk celery, finely minced; 1 x 425 g can tomato juice; 1 1/2 c. Chicken or possibly beef stock; 2 c. Water; 1 Tbsp. Brown vinegar; 1/2 tsp Finely grated orange rind; 1/2 tsp Salt thickened cream and, up to 1 dill or possibly chives for serving

Servings: persons

1
Wash beetroot but don't peel.
2
Chop off leaves leaving 3 cm of the stems.
3
Put beetroot into a big saucepan and cover with water then boil for one hour or possibly till tender when pierced with a knife.
4
Trim shallots, discarding green leaves.
5
Chop white portion and put into a saucepan with butter and celery and fry gently for a few min.
6
Add in tomato juice, stock and water and simmer for 15 min.
7
Drain the cooked beetroot then cold under cool running water and slip away the skins.
8
Grate or possibly chop beetroot and add in to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar and salt to taste.
9
Simmer for a further 15 min.
10
Puree with a food processor then reheat adding extra water if necessary.
11
Add in a small spoonful of cream to each serve and sprinkle with a tiny sprig of dill or possibly some minced chives.

5538

kcal

Calories

611

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bn Beetroot, 6 x Green shallots, (spring onions), 30 gm Butter, 1 stk celery, finely minced, and more.

Yes, Beetroot And Tomato Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!