Easy Tomato Beet Soup Recipes

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SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

EASY TOMATO-BEET SOUP



Easy Tomato-Beet Soup image

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.

Provided by Cindy Sherry-Cassel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

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

Steps:

  • Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  • Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  • Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 22.2 g, Fat 0.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 786.1 mg, Sugar 14.2 g

CHILLED TOMATO AND BEET SOUP



Chilled Tomato and Beet Soup image

Lycopene is part of the carotenoid family and gives tomatoes, bell peppers, watermelon and other red vegetables and fruits their color. It's much heralded for its antioxidant properties in the body, meaning it can search for and stabilize damaging free radicals. The body best absorbs lycopene when combined with a little fat, so toss fresh tomatoes with olive oil or add grated Parmesan to your spaghetti with tomato sauce. Betalain is also one of nature's red pigments and is found primarily in red beets and red Swiss chard. Studies have indicated that it also has antioxidant properties and suggest that betalain is better absorbed when paired with vitamin C (the red bell pepper in this soup will help on that front).

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
6 sun-dried tomatoes, plus 1 tablespoon finely diced
Large pinch hot paprika
1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice
1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced
1 small clove garlic
Kosher salt
1 medium ripe tomato, chopped
Store-bought beet chips, for garnish, optional
Sour cream or yogurt, for garnish, optional

Steps:

  • Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.
  • Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.
  • Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.

Nutrition Facts : Calories 140 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 570 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams

EASY TOMATO BEAN SOUP



Easy Tomato Bean Soup image

I got this recipe out of cooking light. The aromatic combination of pinto beans and tomatoes is perfect for a cold weather supper and is simple to prepare. Great with a turkey sandwich

Provided by TishT

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

vegetable oil cooking spray
1/2 cup onion, chopped
1 tablespoon jalapeno, seeded,finely chopped
1 clove garlic, minced
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, undrained
1 1/4 cups water
1 (15 ounce) can pinto beans, drained
1/4 teaspoon white pepper
4 teaspoons fresh parsley, minced

Steps:

  • Coat a nonstick skillet with cooking spray; place over medium high heat until hot.
  • Add onion, jalapeno pepper, and garlic, saute until tender Add tomatoes and next 3 ingredients, bring to a boil, stirring occasionally.
  • Cover, reduce heat and simmer 15 minutes.
  • To serve, ladle into individual serving bowls.
  • Sprinkle 1 tsp parsley over each serving.

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