Beetroot soup with oven roasted tomatoes and garlic
This beetroot soup with vibrant red beets and roasted tomatoes and garlic is delicious to look at and eat. The soup can be served hot or cold with croutons for the added crunch.
Preheat oven to 200ºC. In a baking dish add tomatoes, quartered. Sprinkle the chopped garlic and drizzle about 1 tbsp of olive oil.
Bake for 20 min.
While the tomatoes are in the oven, you can do the rest of preparation — chop onions and grate beetroots.
Heat oil in a pot. Once the oil is hot, add onions and sauté for 4-5 minutes until the onions turn soft.
In the meantime, the tomatoes would be done so take them out of the oven and leave them on a rack to cool. Once cooled peel off the skin of the tomatoes and mash them with the back of a spoon.
Add the grated beetroot, stock, salt and pepper seasoning to the onions in the pan. Mix well and cook covered for about 10 mins. Occasionally stir the mixture in between.
To this add the mashed tomato. Mix well and cook for another minute.
Remove the soup from heat and process with a hand blender in the pan or transfer the contents to a food processor and blend.
Empty into soup bowl. Garnish with some cream, croutons and spring onion greens and serve immediately!
Notes
This soup tastes great even cold. Bring to room temperature and then cool in refrigerator for at least 4 hours before serving cold. It keeps well in fridge for up to 2 days.