Instant Pot Beetroot Tomato Soup
Dec 07, 2023
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This comforting and simple Beetroot Tomato Soup is one of my favorite soups to make during winters. It not only has a gorgeous color (thanks to the beets) but is also nutritious, packed with vitamins and easy to make in the Instant Pot. You can easily make it vegan by replacing the butter with oil and skipping the cream which is optional anyway.
I love having soups for dinner when it gets cold. And it has been so cold in the pacific northwest lately. More than cold, it has just been grey and rainy, which is so typical during this time of the year. You would think that I would have gotten used to it after living here for 12 years but this weather still gets to me. And it’s always during this time that I seek comfort in cozy meals like tomato gnocchi soup, broccoli cheddar soup and this beetroot tomato soup.
This beetroot tomato soup is a great way to incorporate beets into your diet. I know a lot of people do not like beetroot but if you use them in recipes like beetroot tikki, beetroot pulao or this soup, then there is a higher chance of people liking them (compared to just raw beets).
- Beetroot: I have used 2 medium beets here which weighed around 225 grams. If you have smaller beets, you might need to use 3 of them.
- Tomatoes & carrots: to make the soup more nutritious and add more flavor, I like adding tomatoes and carrots to this soup. I could find only orange carrots here right now, but some winter red carrots will also be lovely here.
- Spices: to give a soup a nice fragrance and aroma, I have used whole spices like cinnamon, cloves, cardamom and peppercorn. These spices should be used in moderation else they can overpower the taste of the soup.
How to Make Tomato Beetroot Soup
- Press the sauté button on the Instant Pot. Once it displays hot, add 1 tablespoon of oil (I used avocado oil) and 1 tablespoon of butter. Let the butter melt. Then add 1/4th inch of a cinnamon stick, 2 black peppercorns, 1 clove and 2 green cardamoms. Stir the spices for 15 seconds or so. Then add 1 medium onion (chopped), 1/2-inch chopped ginger and 2 to 3 chopped garlic cloves. Cook for 2 to 3 minutes until the onions soften.
- Then add 2 medium carrots (chopped), 2 medium beets (diced) and 3 medium tomatoes (chopped) and stir.
- Add 2 cups of water and salt to taste (around 1/2 to 3/4 teaspoon).
- Stir and close the lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
- Once the pressure has released, open the lid. Now, you can use an immersion blender to blend everything or transfer everything to a regular blender. If using a regular blender, wait for the mixture to cool down a little before blending else everything might explode.
- I like using a regular blender since it blends the whole spices better than my immersion blender but it’s up to you. Blend until everything is smooth and well combined.
- Now, using a strainer strain the mixture into the steel bowl of your Instant Pot. Do not skip this step since this helps in making the soup smooth and creamy.
- Press sauté and let the soup come to a boil. You can add 2 tablespoons of cream at this point and some black pepper if desired. Serve hot!
You can also make this soup easily on the stove-top. Take a heavy bottom pan and add oil and butter to it. Sauté the spices and then add the onions, ginger and garlic. Cook the onion for 2 to 3 minutes and then add the tomatoes, carrots and beets. Add 3 cups of water and salt. Cover the pan with a lid and let this cook for around 20 to 25 minutes on medium heat until the veggies are completely soft. Make sure to chop the veggies into small pieces for this soup. Once veggies are soft, then blend using an immersion blender. You can also blend in a regular blender, just make sure for the mixture to cool down a bit before blending it in a blender. Strain the soup and then bring it to a boil again.
You might need to add more water here compared to the instant pot version since water evaporates more on the stove. So, add more water as needed to adjust the consistency of the soup. Add cream if desired and serve hot.
- You can use vegetable broth in place of water in the recipe. That adds more flavor to the soup. But water works just fine as well.
- It is important to strain the soup so do not skip on that step. The beets, tomatoes have a lot of fiber and it will get in your mouth while drinking the soup if you don’t strain it.
- Adding cream at the end is optional. Honestly, I have had this soup with and without cream both, and I like it both ways.
- To make the soup vegan, simply use vegan butter in place of regular butter or you can replace the butter with oil. And skip the cream.
Beetroot Tomato Soup
- 1 tablespoon butter I used salted butter
- 1 tablespoon oil I used avocado oil
- 1/4 inch cinnamon stick
- 2 whole black peppercorn
- 1 whole clove
- 2 green cardamom
- 1 medium yellow or white onion chopped
- 1/2 inch ginger chopped
- 2-3 garlic cloves chopped
- 2 medium carrots peeled & chopped, 70 grams, or use 1 large carrot
- 2 medium beetroot 225 grams, peeled and diced
- 3 medium tomatoes 360 grams, chopped
- 2 cups water 480 ml/16 oz
- 1/2 to 3/4 teaspoon salt adjust to taste
- 2 tablespoons heavy cream optional
- black pepper optional
- Start by pressing the sauté button on the Instant Pot. Once you see "hot" displayed on the pot, add the butter and oil. Once the butter melts, add all the whole spice and cook 15 seconds. Then add the chopped onion, ginger and garlic and cook for 2 to 3 minutes until the onions soften.
- Add the chopped carrots, beets and tomatoes along with 2 cups of water and salt. Stir everything and close the lid. Cook on high pressure for 5 minutes. Let the pressure release naturally.
- Once pressure releases, open the lid. You can puree the ingredients using an immersion blender or use transfer everything to a regular blender and blend. If using a regular blender, wait for the mixture to cool down a bit and then blend. I used a regular blender. Then strain the soup using a strainer. Do not skip this step.
- Let the soup come to a boil again. Add cream if needed and serve hot topped with croutons or a side of grilled cheese sandwich. You can also add some crushed black pepper before serving.
- Follow the same steps. Sauté the spices, onion, garlic and ginger. Then add around 3 cups water along with the veggies. Cover and cook on medium heat until the veggies soften around 20 to 25 minutes. Then puree the mixture, strain and serve.
- Make this beet tomato soup vegan by using vegan butter in place of regular butter and add skip the cream. You can also add some coconut milk at the end if you like.
- Straining the soup is important for a smooth texture of the soup.
Nutrition information is automatically calculated, so should only be used as an approximation.