Fall

Roasted Beetroot & Tomato Soup

November 17, 2016
Photo by Piper Nigrum (GamzE)
Author Notes

Such a wonderful & colorful soup... —Piper Nigrum (GamzE)

  • Serves 6
Ingredients
  • 3 large beets
  • 3 tomato
  • 1 tablespoon tomato puree
  • 200 milliliters cream
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 teaspoon nutmeg
  • salt&pepper
  • 1 tablespoon caraway seeds
  • mozzarella cheese
In This Recipe
Directions
  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 , cubed tomatoes and the tomatoe puree 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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