Tomato Carrot Beetroot soup is a sweet, tangy, rich soup with the goodness of all the three vegetables in one bowl of soup. Extremely easy, and a delicious soup to put together.
Fresh ingredients used in the making of this soup add soothing flavors and a balanced nutritional value to this soup. Great comfort soup for anytime of the year!!
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What Is Tomato Carrot Beetroot Soup
Simple, healthy, comforting soup made with just a few ingredients. This soup is a different version of Tomato soup.
Carrots and beetroot add flavor and sweetness to balance the tanginess from the tomatoes and also vibrant color to the soup making it absolutely eye-pleasing, soul comforting.
Delicious, hearty, easy Tomato Carrot Beetroot soup, one of the soups I grew up devouring. I remember my mom used to make this tomato carrot beetroot soup especially during winters. But I can enjoy this yummy soup anytime of the year.
My kids also love this soup and are on rotation specially during winters. Its a great vegetarian option, when you just want something light and soothing without any added cream or flour.
Love Tomato Soup? Check out this creamy Roasted Tomato Soup and roasted Red Pepper Tomato Soup
Ingredients
Tomatoes - fresh tomatoes is my only choice when making this soup. I have never tried this recipe with canned tomatoes.
Carrots - carrots add an extra flavor and sweetness to this soup. I love veggies and try to incorporate as much as I can into our daily diet. And what could be a better way to sneak in the veggies without your little ones even knowing about it.
Beetroot - beetroot is used in a very small quantity, mainly to give a nice vibrant color to this soup. It also adds nice texture and flavor to the soup as well.
Ginger - I do add ginger sometimes just to give it a slightly different flavor. Also, ginger has anti-inflammatory properties, soothes pain and soreness.
Onions & Garlic (optional) - you can add onions, and garlic in this soup.
Broth – low sodium vegetable or chicken broth adds an additional layer of flavor. Low sodium broth helps control the sodium intake.
- You can also use a bouillon, mix it with water as per package instructions, and use it.
- I prefer low-sodium vegetable stock to balance the sodium level in the soup and also keep it vegetarian.
Cream - I personally don't add any cream to this soup. But if you prefer you can use heavy cream, half and half or just milk, works absolutely great.
Vinegar & Honey - to balance the tangy and sweet flavors of the soup.
How To Make Tomato Carrot Beetroot Soup
The Tomato Carrot Beetroot soup is an easy, dump and go recipe, that comes together in under 30 minutes. With just the few basic ingredients, you can make this easy, comforting soup anytime of the year.
I like to use fresh tomatoes in this recipe, I think fresh tomatoes add lots of flavor and also make it a healthy soup. Some carrots for sweetness and some beetroot for that vibrant color.
Pressure cook or you can also make this soup on a stove top. Add all the ingredients with a cup of water, cook until all the veggies are soft and cooked.
Using an immersion or handheld blender, blend the soup to a smooth consistency. Sieve the soup for that smooth, silky texture.
Add vinegar or honey to balance the tangy and sweet flavor. Adjust the seasonings, some salt and pepper. Enjoy pipping hot Tomato Carrot Beetroot soup ready to be devoured!!!
Instant Pot Soup
Here's step by step method of how to make tomato carrot beetroot soup in Instant Pot.
- In the inner pot of Instant Pot, add chopped tomatoes, carrots, beetroot, water or broth, salt to taste.
- Close the Instant Pot lid with pressure valve on sealing position. Pressure cook on high pressure for 5 minutes.
- Allow 10 minutes of natural pressure release.
- Open the Instant Pot, using an immersion or handheld blender blend the soup to a fine puree.
- Sieve the soup through a fine mesh strainer for that silky, smooth texture of the soup.
- Return the soup to the Instant Pot, add vinegar or honey, to balance the tangy and sweet flavor of the soup.
- Turn ON sauté mode, and bring the soup to a gentle boil. Adjust the seasonings - salt and pepper.
- Turn OFF the Instant Pot. Enjoy this soup with some croutons or some crackers!!
Stovetop Tomato Soup
For Stovetop Pot Method:
- In a pot, add all the ingredients. Cover and simmer until vegetables are cooked. This will take around 10-15 minutes.
- Follow the rest of the recipe as discussed earlier for Instant Pot.
For Stovetop Pressure Cooker Method:
- In a stove-top pressure cooker, add all the ingredients. After the first whistle reduce the heat and cook for 5 minutes. Let pressure release naturally.
- Follow the rest of the recipe as discussed earlier for Instant Pot.
How To Serve The Soup
- Serve this soup piping hot, top it with freshly crushed black pepper.
- You can serve it in a classic way, with croutons, or with crackers like my kids love it. Either way, this soup tastes just Wow!!!
- I also like to serve sandwich along with this soup, thus making it a complete meal for those wintry nights.
Storage
- The soup stays good for 3-4 days in the refrigerator. Reheat well in a microwave or on a stove top.
- To freeze Tomato Carrot Beetroot soup, once the soup is at room temperature, divide it into freezer-safe containers.
- Store the soup in freezer for up to a month. Before serving thaw the soup, reheat and serve the soup hot!!
More Soup Recipes
Tomato Carrot Beetroot Soup
Equipment
Ingredients
- 4 medium red tomato, quartered
- 2 large carrot, peeled and chopped into chunks
- 1 small beetroot, peeled and chopped into chunks
- salt and pepper, to taste
- Honey or Jaggery, as per taste
- white vinegar, as required
- 1-½ cup water or broth
Instructions
Instant Pot Soup
- In the inner pot of Instant Pot, add chopped tomatoes, carrots, beetroot, water or broth, salt to taste.
- Close the Instant Pot lid with pressure valve on sealing position. Pressure cook on high pressure for 5 minutes. Allow 10 minutes of natural pressure release.
- Open the Instant Pot, using an immersion or handheld blender blend the soup to a fine puree.
- Sieve the soup through a fine mesh strainer for a smooth texture. Return the soup to the Instant pot, add vinegar or honey, to balance the tangy and sweet flavor of the soup.
- Turn ON saute mode, bring the soup to a gentle boil. Adjust the seasonings - salt and pepper.
- Turn off the Instant Pot. Enjoy this soup with some croutons or some crackers!!
For Stovetop Pot Method:
- In a pot, add all the ingredients. Cover and simmer until vegetables are cooked. This will take around 10-15 minutes.
- Follow the rest of the recipe as discussed earlier for Instant Pot.
For Stovetop Pressure Cooker Method:
- In a stove-top pressure cooker, add all the ingredients. After the first whistle reduce the heat and cook for 5 minutes. Let pressure release naturally.
- Follow the rest of the recipe as discussed earlier for Instant Pot.
Notes
- Depending upon the tartness of the tomatoes, add honey or vinegar to balance the taste.
- If you prefer thick consistency, add water accordingly while cooking. You can always add more water later if required. I just add enough water to cover the veggies.
- To thicken the soup, reduce the soup further to a desired consistency. OR use some cornstarch slurry. Equal amount of water and cornstarch, add it gradually, until the soup thickens to a desired consistency. Turn off heat.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Kelly says
This was delicious!! I stirred in a little cream, salt & pepper when it was done. Mine didn't need any honey or vinegar... it tasted just like tomato soup, but with an ever-so-slight sweetness to it. Thank you for sharing.
Jyoti Behrani says
Awesome! I am so glad you liked my recipe. Thanks for sharing your feedback!