Cheesy Beetroot Tomato Soup

beetroot soup final 1

This soup is a complete meal itself. You can make it for dinner and have it with some buttered toasts. 

The beetroot and tomatoes lend a beautiful rich colour and depth to the soup and the sweetness of carrot balances the tanginess of tomatoes. 

A simple and healthy recipe, it does not take a lot of time to make it. 


Serves 2

1. Beetroot – 1 large, peeled and chopped

2. Tomatoes – 2 large, chopped 

3. Carrot – 1 large, peeled and chopped 

4. Beans – 15-20, stringed and chopped 

5. Garlic – 3-4 cloves, crushed 

6. Butter – 2 tbsp  

7. Oil – 1 tbsp 

8. Water/ Stock – 3 cups 

9. Salt – 1 tsp or to taste  

10. Pepper powder – 1/4th tsp 

11. Basil fresh/ dried herb – 1 tsp 

12. Cheese – half cup, grated


1. Heat oil and butter together in a pressure cooker. 

2. Add the chopped vegetables – beetroot, carrot tomatoes, beans and garlic. Sauté on high heat for a few minutes. 

3. Add water or stock (veg or chicken). Close the lid of the pressure cooker and cook for 4-5 whistles. 

4. Once the steam settles, open the pressure cooker and blend the steamed vegetables along with the water/stock it is cooked in. You can use a hand blender to blend. 

5. Add salt to taste, pepper powder and basil. Check the seasoning. 

6. Finally add grated cheese and mix well. 

7. Serve hot with bread sticks. 

beetroot soup final 2

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