Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes.
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.
Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning.
Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .