Beetroot Tomato Soup

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This humble and flavorful Beetroot Tomato Soup made with beet puree and juicy tomatoes is vibrant and bursting with sweet tangy flavors!

If you didn’t know already, I’m a huge fan of beets—beet tacos, air fryer beet chips, beet salad, beet juice, you name it. I’ve put together so many beet recipes over time, and this Beetroot Tomato Soup is one of my favorites.

Made with hearty beets and tangy tomatoes, and seasoned with bay leaf, it’s the ultimate comfort food for any day. Plus, the vibrant color of the beets makes this soup feel more like a treat than just a bowl of soup.

Packed with earthy flavor and goodness of beets, topped with fresh coriander leaves, this refreshing bowl of beet soup is something your family would love to repeat every week!

If you love soups, you may like my small collection of vegetarian soups, Creamy Vegan Tomato Soup, roasted garlic Tomato Soup, and No Oil Tomato Soup.

Ingredients

See the recipe card for exact ratio of ingredients.

boiled beets for making soup — Raw Beets

Beets- are the star ingredient of this soup. They add amazing color and texture to this soup. I have used boiled beets for this soup. One may use raw beets as well. But then the cooking time will increase by 10 minutes.
Tomato- Rich and fresh juicy tomatoes balance the bitter taste of beets in this recipe. I have used fresh tomatoes. You may use tomato puree as well but then the soup may vary in taste.
Bayleaf
Sesame Oil
Garlic- I have used freshly grated garlic. You may use garlic powder. Red Onions can also be added as chopped. If you are making this soup in Navratri, feel free to skip onion and garlic.
Salt and Black pepper.

How To Make Beetroot Tomato Soup

Step 1 Make Beet Puree

In a small pressure cooker, boil one peeled beet for two whistles. Cool it down. Roughly chop in large chunks and blend to a smooth paste.

Step 2 Make Tomato Puree

In the same blender, grate roughly chopped tomatoes.

Step 3 Temper

In a large saucepan or wok, add sesame oil. Add garlic and bay leaf. Cook it for less than a minute. The burnt taste of garlic adds a bad flavor to the soup. Add tomato and beetroot paste. Cook for 2-4 min on simmer and cover with a lid. Keep sauteing in between.

Add salt, black pepper, and Water. Boil for 2 min

Step 4 Serve It

The delicious beetroot soup is ready!! Serve it with your choice of bread or rice!

Expert Tips

Beets have a bitter taste. Making them with sour or sweet vegetables can balance that bitter flavor. Team them with tomatoes, carrots, sweet potato, or cucumber. You may also use boiled beets like in this recipe as that has a mildly sweet flavor than raw beets.
Make sure that soup is cooked on low/medium flame and not full flame. Burnt garlic or puree taste would strongly affect this soup's flavor.
Take a pan that is heavy-bottomed. I recommend using steel pans over aluminum ones.
I boiled the beets a day in advance to save time.

FAQs

What is another name for beetroot soup?

Another name for Beetroot soup is Borsht. It is a sweet and sour soup of beets with veggies and chicken stock.

Can we eat tomato and beetroot together?

Yes, we can eat beets and tomato together in juice, soup or a salad.

Storage Suggestions

For leftovers, you may store them in a dry container with a lid in the refrigerator for up to 3 days. I recommend consuming it as fresh as possible.

The beets can be boiled a day in advance to reduce cooking time.

What To Team With This Beet Soup?

This smooth beet and tomato soup is hearty and filling. To have a light meal, you may team it with-

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