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Tomato-Beet Soup

This is a quick and very sweet Summer soup-- the cream can be omitted for a vegan prep, and it serves really nicely as a first course.

 3-4 beets, greens and tops removed (save for another use), scrubbed
 4 cups tomatoes: either 1 pint of cherries, or two cups roughly chopped whole tomatoes
 1.5-2 tbsp sunflower oil
 2 cups water or stock
 1.5-2 tbsp vinegar (balsamic, sherry or apple cider work well)
 salt and pepper
 Some heavy cream (garnish, optional)

Using a mandolin, a vegetable peeler, or a grater, shave or grate the beets thinly.


In a small saucepan, add the tomatoes and the oil and turn the heat to low. Allow these to cook, adding a little salt and pepper, for about 5 minutes and smash with the back of a wooden spoon.


Add in the shaved beets and 2 cups of water or stock. Cook over low heat about half hour, until it becomes thicker and smells sweet.


Add in a pinch more salt and pepper, the vinegar, and transfer to a Vitamix or blender. If needed, add just enough water to get it going, and blend on high until smooth. Optional to pass through a fine mesh screen before serving.


Serve as is, or stir in a spoonful of cream.