Last Updated on 4 months by Neha Deshmukh

Beetroot Tomato Soup Recipe – Easy Indian Style Comfort Food

Okay, let’s be real. Sometimes you just need a hug in a bowl, right? This beetroot tomato soup is exactly that. It’s warm, comforting, and surprisingly easy to make. I first stumbled upon this recipe when I was looking for a way to use up some beautiful beetroots from the market, and it’s been a family favourite ever since! It’s the kind of soup that just feels good, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This beetroot tomato soup isn’t just delicious; it’s a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly simple, needing just a handful of ingredients. Plus, it’s packed with nutrients. Honestly, what’s not to love? It’s perfect for a light lunch, a cozy dinner starter, or even just a comforting snack on a chilly day.

Ingredients

Here’s what you’ll need to whip up this vibrant soup:

• 1 medium Beetroot
• 4 medium Tomatoes
• 2 Cloves
• 1 teaspoon Sugar
• Salt to taste
• Black Pepper Powder to taste
• Water (approximately 2 cups, or as needed)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Beetroot: Don’t be scared of beetroot! It’s a nutritional powerhouse, loaded with vitamins, minerals, and antioxidants. It gives this soup its gorgeous colour and a lovely earthy sweetness.
• Tomatoes: I love using ripe, juicy tomatoes for this soup. If you can get your hands on some desi tomato varieties – the ones grown locally in India – they have an incredible flavour. But any good quality tomato will work beautifully.
• Cloves: Whole cloves add a subtle warmth and depth of flavour that you just won’t get from ground cloves. Trust me on this one! They infuse the soup with a lovely aroma as it cooks. Don’t worry, they’re easily removed later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your beetroot and tomatoes a good wash. Then, chop them into halves. This helps them cook evenly.
2. Place the chopped beetroot and tomatoes into a pressure cooker. Add the cloves and about 2 tablespoons of water.
3. Pressure cook on low heat for 15 minutes after the first whistle. This ensures the vegetables are nice and tender.
4. Carefully allow the cooked vegetables to cool down completely. Once cool enough to handle, remove the cloves. Then, peel the beetroot and tomatoes – the skins should slip off easily.
5. Roughly chop the beetroot and tomatoes, then blend them together until you have a smooth puree. If it’s too thick, add a little water to reach your desired consistency.
6. Pour the puree into a pan. Add the sugar, salt, and black pepper. Bring to a boil and simmer for about 5 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
7. Serve hot, and feel free to garnish with a swirl of cream, a sprinkle of fresh herbs (coriander or parsley work well!), or a dollop of yogurt.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the cooling step! Trying to peel hot beetroot is… not fun.
• Adjust the water: The amount of water you need will depend on the juiciness of your tomatoes and the size of your beetroot. Add it gradually until you get the consistency you like.
• Blending is key: A smooth puree is what makes this soup so comforting. If you don’t have a high-powered blender, you might need to strain the puree through a fine-mesh sieve to remove any lumps.

Variations

Want to make this soup your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, just ensure any garnish you use (like cream or yogurt) is plant-based.
• Adjusting Sweetness: If you prefer a less sweet soup, reduce the amount of sugar or omit it altogether.
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli to the soup while it’s simmering for a little kick. My friend, Priya, loves adding a dash of garam masala too!
• Winter/Monsoon Season Adaptation: During the colder months, I sometimes add a small piece of ginger and a pinch of turmeric to the soup for extra warmth and immunity-boosting benefits.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with:

• A slice of crusty bread for dipping.
• A simple salad.
• Grilled cheese sandwiches (a classic combo!).
• A sprinkle of toasted pumpkin seeds for added texture.

Storage Instructions

Leftovers? No problem! This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to a month. Just thaw it completely before reheating.

FAQs

Let’s answer some common questions:

• Is this soup good for weight loss? Absolutely! Beetroot and tomatoes are low in calories and high in nutrients, making this a healthy and filling option.
• Can I make this soup ahead of time? Yes, you can! It actually tastes even better the next day as the flavours meld together.
• What if I don’t have a pressure cooker? You can cook the beetroot and tomatoes in a pot on the stovetop. It will take longer – about 30-40 minutes – until they are tender.
• Can I add other vegetables to this soup? Definitely! Carrots, celery, or even a little spinach would be delicious additions.
• How can I make this soup creamier without using dairy? Add a tablespoon of cashew cream or a handful of soaked and blended cashews for a rich and creamy texture.

Enjoy! I really hope you love this beetroot tomato soup as much as my family does. Let me know in the comments how it turns out for you!