Easy & Vibrant Tomato Beet Soup: A Simple Recipe for Deliciousness
Tomato beet soup might sound like an unusual combination, but trust me, it’s a flavor explosion you won’t want to miss. The sweetness of beets perfectly complements the acidity of tomatoes, creating a vibrant, healthy, and utterly delicious soup. This recipe is incredibly easy to make, perfect for a weeknight meal, and easily adaptable to your dietary needs and preferences. Whether you’re a seasoned cook or a kitchen novice, you’ll be able to whip up a batch of this amazing soup in no time. Get ready to experience a symphony of flavors in a bowl!
Why You’ll Love This Tomato Beet Soup
* **Easy to Make:** This recipe requires minimal prep work and simple cooking techniques. It’s truly a set-it-and-forget-it kind of meal.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and antioxidants from tomatoes and beets, this soup is a powerhouse of nutrition. It’s a great way to boost your immune system and promote overall well-being.
* **Delicious and Flavorful:** The combination of sweet beets and tangy tomatoes creates a unique and satisfying flavor profile. The addition of herbs and spices elevates the taste even further.
* **Versatile and Adaptable:** You can easily customize this soup to your liking. Add different vegetables, herbs, or spices to create your own signature version. It can also be made vegetarian, vegan, or gluten-free.
* **Budget-Friendly:** The ingredients for this soup are relatively inexpensive, making it a great option for budget-conscious cooks.
* **Perfect for Meal Prep:** Tomato beet soup keeps well in the refrigerator for several days, making it ideal for meal prepping. You can also freeze it for longer storage.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to make this delightful tomato beet soup:
* **Beets:** The star of the show! You’ll need about 1 pound of fresh beets. Look for beets that are firm, smooth, and free of blemishes. You can use red, golden, or Chioggia beets, or a combination of all three for a more visually appealing soup. Roasting the beets beforehand deepens their flavor, but you can also boil or steam them if you’re short on time. If using canned beets, be sure to choose unsalted or low-sodium varieties.
* **Tomatoes:** Canned diced tomatoes are a convenient and readily available option for this recipe. You can use plain diced tomatoes or fire-roasted tomatoes for a smoky flavor. Fresh tomatoes can also be used, but you’ll need to peel and chop them first. Use about 28 ounces of diced tomatoes.
* **Onion:** One medium yellow onion, chopped, forms the base of the soup and adds a savory flavor.
* **Garlic:** A few cloves of garlic, minced, add a pungent aroma and flavor.
* **Vegetable Broth:** Use vegetable broth as the liquid base for the soup. You can also use chicken broth if you prefer, but using vegetable broth keeps the soup vegetarian and vegan.
* **Olive Oil:** Olive oil is used to sauté the onion and garlic. You can also use other vegetable oils if you prefer.
* **Herbs and Spices:** A combination of dried or fresh herbs and spices adds depth and complexity to the flavor of the soup. I recommend using bay leaf, thyme, oregano, salt, and pepper. Fresh dill or parsley are excellent for garnishing.
* **Lemon Juice (Optional):** A squeeze of lemon juice at the end brightens the flavors of the soup and adds a touch of acidity. This is especially helpful if your tomatoes are not very acidic.
* **Sour Cream or Yogurt (Optional):** A dollop of sour cream or yogurt adds creaminess and tanginess to the soup. This is a great option for serving.
**Ingredient List (Detailed)**
* 1 pound fresh beets, peeled and chopped (or roasted)
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2-3 cloves garlic, minced
* 28 ounces diced tomatoes, canned (or fresh, peeled and chopped)
* 4 cups vegetable broth
* 1 bay leaf
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Sour cream or yogurt for garnish (optional)
* Fresh dill or parsley, chopped for garnish (optional)
Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Vegetable peeler
* Ladle
* Immersion blender (optional, for a smoother soup)
Step-by-Step Instructions
Now, let’s get cooking! Here’s a detailed guide on how to make this delicious tomato beet soup:
**Step 1: Prepare the Beets**
* **Roasting (Recommended):** Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until a knife easily pierces through them. Let them cool slightly before peeling and chopping.
* **Boiling:** Wash and scrub the beets. Place them in a pot of boiling water and cook for 30-45 minutes, or until tender. Let them cool slightly before peeling and chopping.
* **Steaming:** Wash and scrub the beets. Place them in a steamer basket over boiling water and steam for 30-40 minutes, or until tender. Let them cool slightly before peeling and chopping.
* **Canned Beets:** Drain and rinse the canned beets. Chop them into bite-sized pieces.
**Step 2: Sauté the Aromatics**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
**Step 3: Add the Remaining Ingredients**
* Add the diced tomatoes, vegetable broth, chopped beets, bay leaf, thyme, oregano, salt, and pepper to the pot.
* Stir to combine all the ingredients.
**Step 4: Simmer the Soup**
* Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes, or up to an hour. The longer the soup simmers, the more the flavors will meld together.
**Step 5: Blend (Optional)**
* If you prefer a smoother soup, use an immersion blender to blend the soup until smooth. Be careful when blending hot soup. You can also transfer the soup to a regular blender in batches, but be sure to vent the lid to prevent pressure buildup.
**Step 6: Adjust Seasoning and Serve**
* Remove the bay leaf from the soup.
* Taste the soup and adjust the seasoning with salt and pepper as needed.
* Stir in the lemon juice (if using).
* Serve hot, garnished with sour cream or yogurt (if using) and fresh dill or parsley.
Tips and Variations
Here are some tips and variations to help you customize this tomato beet soup to your liking:
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, potatoes, or zucchini. Add them along with the onions and garlic.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
* **Make it Creamy:** Stir in a can of coconut milk or a cup of heavy cream at the end of cooking for a richer, creamier soup.
* **Add Protein:** Add cooked lentils, chickpeas, or white beans to the soup for a boost of protein.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, sage, or marjoram.
* **Make it Gluten-Free:** This recipe is naturally gluten-free, but be sure to use gluten-free vegetable broth.
* **Make it Vegan:** This recipe is already vegan if you use vegetable broth and omit the sour cream or yogurt garnish.
* **Roast the Other Vegetables:** Roasting the onions, garlic, and other vegetables along with the beets can add a deeper, more complex flavor to the soup.
* **Add a Touch of Sweetness:** A teaspoon of honey or maple syrup can enhance the sweetness of the beets and balance the acidity of the tomatoes.
* **Garnish with Croutons:** Top the soup with homemade or store-bought croutons for added texture.
Serving Suggestions
This tomato beet soup is delicious on its own, but it’s also great served with:
* **Crusty bread:** Perfect for dipping into the soup.
* **Grilled cheese sandwich:** A classic pairing for tomato soup.
* **Salad:** A light and refreshing complement to the soup.
* **Quiche:** A hearty and satisfying meal.
Storage Instructions
* **Refrigerator:** Store leftover tomato beet soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
Nutritional Information (Approximate)
*Note: Nutritional information can vary based on specific ingredients and portion sizes.*
* Calories: Approximately 150-200 per serving
* Fat: 5-7 grams
* Saturated Fat: 1-2 grams
* Cholesterol: 0 mg
* Sodium: Varies depending on broth and seasoning used
* Carbohydrates: 20-25 grams
* Fiber: 5-7 grams
* Sugar: 10-12 grams
* Protein: 3-5 grams
Tomato Beet Soup Recipe Card
**Recipe Name:** Easy & Vibrant Tomato Beet Soup
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Yields:** 6 servings
**Ingredients:**
* 1 pound fresh beets, peeled and chopped (or roasted)
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2-3 cloves garlic, minced
* 28 ounces diced tomatoes, canned (or fresh, peeled and chopped)
* 4 cups vegetable broth
* 1 bay leaf
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Sour cream or yogurt for garnish (optional)
* Fresh dill or parsley, chopped for garnish (optional)
**Instructions:**
1. **Prepare the Beets:** Roast, boil, steam, or use canned beets. Chop into bite-sized pieces.
2. **Sauté the Aromatics:** Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
3. **Add Remaining Ingredients:** Add tomatoes, broth, beets, bay leaf, thyme, oregano, salt, and pepper to the pot. Stir to combine.
4. **Simmer the Soup:** Bring to a boil, then reduce heat and simmer for at least 30 minutes.
5. **Blend (Optional):** Use an immersion blender for a smoother soup.
6. **Adjust Seasoning and Serve:** Remove bay leaf. Adjust seasoning. Stir in lemon juice (if using). Serve hot with sour cream/yogurt and fresh herbs.
Enjoy!
This easy tomato beet soup is a delicious and nutritious way to enjoy the flavors of beets and tomatoes. It’s a perfect meal for any time of year. Feel free to experiment with different ingredients and variations to create your own unique version. Bon appétit!