Chunky Red Beet-and-Tomato Soup Recipe

Name: Chunky Red Beet-and-Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion, cut into 1/2-inch dice; 2 garlic cloves, minced; One 28-ounce can whole peeled Italian tomatoes, crushed by hand, juices reserved; 2 large beets (1 1/2 pounds), peeled and cut into 1/2-inch pieces; 2 medium carrots, cut into 1/2-inch pieces; 3/4 teaspoon ground cumin, plus more for serving; 1/4 teaspoon cayenne, plus more for seasoning; Sea salt; Whole-milk plain Greek yogurt, for serving

Servings: persons

1 tablespoon extra-virgin olive oil
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, minced
One 28-ounce can whole peeled Italian tomatoes, crushed by hand, juices reserved
2 large beets (1 1/2 pounds), peeled and cut into 1/2-inch pieces
2 medium carrots, cut into 1/2-inch pieces
3/4 teaspoon ground cumin, plus more for serving
1/4 teaspoon cayenne, plus more for seasoning
Sea salt
Whole-milk plain Greek yogurt, for serving

1
In a large pot, heat the olive oil.
2
Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes.
3
Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne.
4
Season with salt and add enough water to cover the vegetables by 1 inch.
5
Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour.
6
Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.
7
Reheat the soup and season with salt, cumin and cayenne.
8
Serve topped with a dollop of yogurt and a pinch of cumin.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 medium onion, cut into 1/2-inch dice, 2 garlic cloves, minced, One 28-ounce can whole peeled Italian tomatoes, crushed by hand, juices reserved, and more.

Yes, Chunky Red Beet-and-Tomato Soup 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.

Chunky Red Beet-and-Tomato Soup

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