Roasted Beetroot & Tomato Soup Recipe

Name: Roasted Beetroot & Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large beets; 3 tomato; 1 tablespoon tomato puree; 200 milliliters cream; 1 red onion; 2 tablespoons olive oil; 1 teaspoon nutmeg; salt&pepper; 1 tablespoon caraway seeds; mozzarella cheese

Servings: persons

1
Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes.
2
Add olive oil in a pan add the cubed onions sweat them, add the beets , cubed tomatoes and the tomatoe puree melted in a glass of water. Add salt, pepper, nutmeg and the caraway seeds. Stir and simmer for 5-10 minutes.
3
Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning.
4
Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .

263

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: 3 large beets, 3 tomato, 1 tablespoon tomato puree, 200 milliliters cream, and more.

Yes, Roasted Beetroot & 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.

Roasted Beetroot & Tomato Soup

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