Easy Tomato-Beet Soup

Easy Tomato-Beet Soup

Cindy Sherry-Cassel

"This is a hearty warm soup with just a hint of beets that's quick and easy and makes a healthy filling meal. Served with grilled cheese sandwiches, it makes a weeknight meal you can have on the table in no time. Garnish with sour cream."
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Ingredients

45 m servings 115 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  2. Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  3. Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Footnotes

  • Cook's Notes:
  • Use vegetable stock in place of beef stock to make this vegetarian.
  • Freezes well, but if you halve the recipe, be sure amount of tomatoes is at least twice that of beets. The sugar is essential, otherwise soup will be too bitter.

Reviews

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Really good.. the smokiness of the tomatoes, sweetness of beets and the hint of hot sauce..ym

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