Roasted Tomato & Beetroot Soup Recipe – Easy Indian-Spiced Blend

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato & Beetroot Soup Recipe – Easy Indian-Spiced Blend

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something nourishing and flavorful. I stumbled upon this Roasted Tomato & Beetroot Soup a few years ago, and it’s become a regular in my kitchen – a hug in a bowl, really! The smoky sweetness from the roasted veggies, combined with those warm Indian spices… it’s a total winner. And honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This soup is a delightful blend of flavors and textures. Roasting the tomatoes and bell pepper brings out a natural sweetness you just don’t get from boiling. The beetroot adds an earthy depth and a gorgeous color. Plus, the Indian spices – coriander and cumin – give it a unique and incredibly comforting twist. It’s healthy, vibrant, and perfect for a light lunch or a cozy dinner.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 250g Tomatoes
• 1 Red Bell Pepper
• 1 Onion
• 3 cloves Garlic
• 3 tbsp Olive oil
• ?? tbsp Coriander powder
• ?? tbsp Roasted Cumin powder
• As per taste Salt
• ?? tbsp Black pepper powder
• ?? tbsp Oregano
• 1 small piece Beetroot
• 4 cups Vegetable stock/water
• 1 tbsp minced Coriander leaves
• 2 Mint leaves (for garnish)
• 2 tbsp Cream (for garnish)

Ingredient Notes

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

• Coriander & Cumin: These are the stars of the spice show! Don’t skimp – they really bring that authentic Indian flavor. I usually start with about 1.5 tablespoons of each, but feel free to adjust to your liking.
• Beetroot: This isn’t just for color! Beetroot adds a lovely sweetness and earthy undertone. You can use any beetroot variety you like.
• Vegetable Stock vs. Water: Vegetable stock will give you a richer, more flavorful soup. But honestly, water works just fine if that’s all you have on hand! I often use water when I want a lighter soup.
• Tomatoes: Ripe, juicy tomatoes are best. Roma or plum tomatoes work particularly well because they have fewer seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your tomatoes. Remove the stems and slice them crosswise into thick pieces.
2. Next, halve the onion and red bell pepper, removing the seeds from the pepper.
3. Arrange the tomato, onion, and bell pepper slices on a greased grill pan.
4. Grill the veggies until they’re nicely charred. This usually takes about 10-15 minutes. Let them cool slightly, then peel off the skins and give them a rough chop.
5. Now, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until it’s golden and fragrant – about a minute. Be careful not to burn it!
6. Add the chopped roasted vegetables to the saucepan, along with the coriander powder and roasted cumin powder. Cook for another 1-2 minutes, stirring constantly, to toast the spices.
7. Pour in the vegetable stock (or water). Season with salt and black pepper. Then, add the grated beetroot.
8. Bring the soup to a simmer, then reduce the heat and let it cook for 10-15 minutes, or until it’s thickened to your liking.
9. Stir in the minced coriander leaves and oregano.
10. Serve hot, garnished with a swirl of cream and a few fresh mint leaves.

Expert Tips

• Charring is Key: Don’t be afraid to really char those vegetables! That’s where all the flavor comes from.
• Spice it Up: Taste as you go and adjust the spices to your preference.
• Blending Option: For a super smooth soup, you can blend it with an immersion blender or in a regular blender (carefully!).

Variations

• Vegan Adaptation: Simply skip the cream garnish! It’s delicious without it. You could also add a swirl of coconut milk for extra richness.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or a finely chopped green chili along with the garlic. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: This soup is perfect comfort food for Diwali or Holi. It’s warming and flavorful, and a welcome change from all the sweets!

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of toasted masala bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space at the top of the container for expansion.

FAQs

• Is this soup suitable for a detox diet? Absolutely! It’s packed with nutrients and low in fat.
• Can I use different types of tomatoes? Yes, you can! Cherry tomatoes or even canned diced tomatoes will work in a pinch.
• Can I make this soup ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• What is the best way to roast the vegetables for maximum flavor? High heat and a little bit of char are your friends!
• Can I freeze this soup? Yes, you can! Just make sure to cool it completely before freezing.