Tomato Soup (with carrots & beetroot)

Cosy, comforting and nutritious tomato soup recipe packed with goodness of fresh tomatoes, carrots, beet and ginger. It is vegan, gluten free, simple to make and perfect for winter season.

This tomato soup is a staple at my home during winter season and is absolutely light on stomach as it is made without cream or butter. Some people add cornflour or cornstarch for thickening the soup but I don’t like to add it, as pulp from beetroots and carrots make it sufficiently thick.

Homemade fresh tomato soup tastes so much better and healthier than canned or packaged soups. It can be enjoyed as it is or with bread croutons, roasted makhana or cheesy garlic bread.

The tomato carrot beet soup recipe shared here is:

• Vegan (Dairy free)
• Vegetarian
• Gluten free
• Oil free
• Healthy & Kids friendly

Tomato Soup Ingredients:

Tomatoes: Use fresh ripe tomatoes for maximum flavour and colour.

Beetroot & Carrots: It is best to use fresh beets and carrots as older these veggies get, more they become limp and difficult to peel or chop. Both these veggies enhance the taste, colour, nutrition value of soup and their pulp automatically thickens the soup.

Ginger: It adds warm-fiery taste to the soup and one of the best ingredients to include in diet in winter season. It aids in digestion and helps in recovering from cold or flu.

Seasoning: The soup is seasoned with simple salt and crushed black pepper. If you wish you can also add some fresh basil leaves, Italian seasoning or garlic powder to it while simmering.

Sugar: It is an optional ingredient and I would advice it to add it only after tasting the soup. The acidity and sourness of tomatoes is well balanced by slight sweetness from carrots. However if after tasting you still feel the need, then add sugar.

Cream / Coconut milk: This is also an optional ingredient. If you like creamy soup, then add low fat cream or coconut milk for vegan soup.

How to thicken the tomato soup?

Though the soup here gets thick from the pulp of carrots and beets but if you want to thicken it more then you can do one of the following options:

1. Cornstarch Slurry- Mix 1 tbsp of cornstarch in 1/2 cup water and add it to the soup while continuously stirring to avoid any lumps. Make sure to bring the soup to boil after this. It will thicken up in 3 to 4 minutes.

2. Cream- Add 1/4 cup of heavy cream or coconut milk to the soup while mixing continously (to prevent from splitting). Simmer for 2-3 minutes but avoid boiling it  too much after adding the cream.

More vegetarian soup recipes you might like:

• Roasted Tomato Garlic Soup
• Broccoli Cheese Soup
• Sweet Corn Soup
• Vegetarian Noodle Soup
• Mushroom Soup

Ingredients: (Serves 3 to 4)

• Tomatoes- 10 to 12
• Carrots- 2
• Beetroot (Beet)- 1
• Grated Ginger- 1 tbsp
• Water / Vegetable Stock- 2 cups
• Salt- 1 tsp (to taste)
• Crushed Black Pepper- 3/4 tsp (to taste)
• Sugar- 1 tsp (optional)
• Cream / Coconut milk -For garnishing

(You can also add fresh basil, dried herbs like rosemary, oregano, thyme or Italian seasoning while the soup is simmering.)

Directions:

Step 1:
Wash the tomatoes thoroughly. Chop off the upper part of the tomatoes and then cut them into halves. Peel the carrots, beetroot and chop them roughly.

Step 2:
Transfer these veggies with grated ginger into a pressure cooker and add 1 cup water (or vegetable stock) to them. Let the cooker whistle twice and then simmer for 5 minutes. Switch off the flame.

Step 3:
Once all the pressure from the cooker is released, open the lid carefully. The veggies would have softened. You can use a hand blender to puree these veggies or if you are blending them in a wet grinder then let the veggies cool first.

Step 4:
Sieve the blended tomatoes using a strainer. Use a spoon or spatula to press the soup down the strainer.

As you can see below the only residue left behind are tomato peels & seeds. There is no loss of pulp in this method and you get creamy thick soup.

Step 5:
To this strained soup, add salt, crushed black pepper and a cup of water.  Mix well. Bring it to boil & then simmer for 10 minutes. Taste and add some salt or sugar as per your taste if needed.

Delicious and healthy tomato soup is ready. Top up with a swirl of cream, coconut milk or garnish with some fresh basil before serving. Serve with these air fried bread croutons or roasted fox nuts.

Can I freeze tomato soup?

Yes you can freeze this soup easily for upto a month in a freezer safe container. It is better to avoid adding any dairy before freezing. You can also freeze it in small portions. Thaw the soup at room temperature and reheat in a pan (on stovetop) or microwave.

If you try this tomato soup recipe & share pics on social media, then don’t forget to tag us on Facebook, Instagram or use #kuchpakrahahai. Bon Appetit!!

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(1 votes, average: 5.00 out of 5)

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