Tomato and Beetroot Soup


  • 500 grams Tomatoes, quartered
  • 1 Onion , finely chopped
  • 50 grams Beetroot, roughly chopped
  • 3 cloves Garlic
  • 1 teaspoon Whole Black Peppercorns
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 teaspoons Butter
  • 1 teaspoon Cooking oil
  • 2 cups Water
  • 1/2 cup Milk
  • Salt,to taste


  • To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan on SUNFLAME CRYSTAL METALART SS SERIES.
  • Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic.
  • Next, add the garlic and onions and saute them up till light brown and translucent.
  • Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks.
  • The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles. Turn off the heat after a couple of whistles and allow the pressure to release completely.
  • Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree.
  • Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes.
  • Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner.

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