Easy Tomato-Beet Soup recipe

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Ingredients

2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
1 (15 ounce) can whole beets, drained
1 (6 ounce) can tomato paste
26 ounces beef stock, divided
1 tablespoon white sugar, or more to taste
½ teaspoon dried dill weed
3 drops hot pepper sauce, or more to taste
salt and ground black pepper to taste

Nutrition Info

114.9 calories
carbohydrate: 22.2 g
cholesterol: : -
fat: 0.8 g
fiber: 3.8 g
protein: 5.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 786.1 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.

  2. Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.

  3. Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This is a hearty warm soup with just a hint of beets that's quick and easy and makes a healthy filling meal. Served with grilled cheese sandwiches, it makes a weeknight meal you can have on the table in no time. Garnish with sour cream.

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