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


  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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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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