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Roasted tomato and beetroot soup

Throughout the year we often need immune-boosting food. This roasted tomato and beetroot soup is perfect for such occasions. It’s easy to make, full of vitamins and can be served warm or cold. Any leftovers can be stored in the freezer. For a vegan or dairy-free version serve it with tofu instead of feta.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: EUROPE
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g beetroot
  • 500 g ripe tomatoes
  • 1 clove of garlic
  • 1 onion chopped
  • 2 tbsp olive oil
  • 500 ml vegetable broth
  • 50 g feta cheese optional
  • Salt & pepper

Method
 

  1. Peel the beetroot then dice.
  2. Cut the tomatoes in half, then place them in a roasting pan with the chopped garlic. Drizzle with half of the olive oil then bake at 190 degrees for 25-30 minutes until soft. Transfer the tomatoes & cooking juice into a blender and whizz until smooth. If you want it silky smooth, strain it through a sieve.
  3. Meanwhile heat the remaining oil in a pan and gently cook the onion, then add the beetroot and stir for 5 minutes. Pour in the stock , season to taste, bring to the boil and simmer for about 10 minutes.
  4. When the beetroot is soft, add the blended tomato and whiz with a hand-held mixer into a thick, smooth soup.
  5. Reheat it to your liking. Serve with feta cheese crumbled on top, if you like.