Beetroot & Roasted Tomato Soup With Feta

January 21, 2014 § 25 Comments

Beetroot & Roasted Tomato Soup With Feta

Comfort foods are the best go-to foods of the chilly winter days and soups are one of them. I gorge more and more on a dinner of soup and some hearty wholesome bread on the side, the colder it gets. All I want is some quick one pot meal after work, so that I can quickly get under the quilt. Most of the weekdays I would cook tomato based soups, would add generous amount of greens or some lentils to them or even top with some lightly fried bread croutons.

Beetroot & Roasted Tomato Soup With Feta Beetroot & Roasted Tomato Soup With Feta

And if I am in mood of being slightly adventurous, would grill a piece of paneer along with.  Last week, cold gripped me badly and a big bowl of soup every night became my staple food. I spent more time under quilt sipping into really hot beverages. Even I had to take off from work for 2 days. While I had almost recovered from it {though I still have the bad throat}, I noticed few beetroots lying inside the veggie basket of fridge. I had this beetroot soup recipe already playing on my mind and the timing was just perfect.

Beetroot & Roasted Tomato Soup With Feta

An unopened pack of some feta from the unused stash of Christmas party grocery shopping was begging to be liberated. It was Friday night, so I waited for next morning, so that I could also take some shots of the soup during day light. This was more because of the constant inspiration and critical feedback I have been receiving from this food photography critique forum on Facebook, I recently joined. The energy and enthusiasm to learn about the subject is unbelievable in this community and I am thrilled to be a part. Coming back to the soup, it has a wonderful depth of flavors with mellowness of earthy beets paired along with sharp flavor of tomatoes and feta. Goes very well with a big slice of wholegrain crusty bread.

Beetroot & Roasted Tomato Soup With Feta

Recipe adapted from BBC Food


500-600 gm beetroots, peeled, grated coarsely, or chopped into small dice
500 gm ripe tomatoes, halved
2 clove garlic, chopped roughly
1 medium onion, peeled and finely chopped
2 tbsp olive oil
500 ml good stock (chicken or vegetable)
salt and freshly ground black pepper
125 gm feta cheese


  1. Place halved tomatoes, with skin side down on a roasting tray. Sprinkle with chopped garlic and drizzle with 1 tbsp of olive oil. Roast on 190 degree C for around 25-30 minutes, until soft.
  2. Rub trough a sieve to remove skin and pips.
  3. Heat the remaining oil in a big saucepan and saute the onion lightly. Add stock, beetroot and tomato pulp and let simmer for 10-15 minutes, until beetroot is tender.
  4. Transfer to a liquidizer and puree into smooth liquid. Pour back into the pan and simmer for another 2 minutes, until hot. Add salt and pepper as per taste.
  5. Serve hot in soup bowls with some raw beetroot julienne and crumbled feta cheese on top.
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