Roasted Beetroot & Tomato Soup

By • November 17, 2016 0 Comments

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Author Notes: Such a wonderful & colorful soup...Piper Nigrum (GamzE)

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Serves 6

  • 3 large beets
  • 3 tomato
  • 1 tablespoon tomato puree
  • 200 ml cream
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 teaspoon nutmeg
  • salt&pepper
  • 1 tablespoon caraway seeds
  • mozzarella cheese for the top
  1. Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes.
  2. Add olive oil in a pan add the cubed onions sweat them, add the beets and cubed tomatoes and the tomato puree you melted in a glass of water. Add salt, pepper, nutmeg and the caraway seeds.Stir and simmer for 5-10 minutes.
  3. Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning.
  4. Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .

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