Roasted Tomato and Beetroot Soup

This Roasted Tomato and Beetroot Soup is colorful, earthy, slightly sweet, and packed with the deep flavor you only get from roasting vegetables first. Tomatoes, beetroot, shallots, and garlic roast with thyme, rosemary, maple syrup, and olive oil before being blended with vegetable broth into a smooth soup. I like finishing each bowl with a little coconut milk and rosemary for a creamy contrast and a bit of extra freshness.

Try my Cream of Zucchini Soup with Crispy Lentils recipe.

Why You’ll Love This Recipe

1. Big roasted flavor: Roasting concentrates the sweetness of the tomatoes, beetroot, shallots, and garlic.
2. Beautiful color: Beetroot gives the soup a naturally deep red-purple color.
3. Simple ingredients: You only need vegetables, herbs, broth, and a few pantry basics.
4. Completely plant-based: No dairy or meat required.
5. Smooth and comforting: Blending creates a silky texture without needing lots of cream.
6. Easy to customize: Adjust the sweetness, herbs, or consistency to suit your taste.
7. Great for lunch or dinner: Serve it alone or pair it with bread or a sandwich.

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What You’ll Need to Make Roasted Tomato and Beetroot Soup

• 3 shallots, roughly chopped
• 2 garlic cloves
• 8.8 ounces (250 g) beetroot, peeled and cubed
• 1.6 pounds (750 g) tomatoes, quartered
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• Salt, to taste
• Black pepper, to taste
• 600 ml (about 2½ cups) vegetable broth
• 2 tablespoons full-fat canned coconut milk
• 1 teaspoon finely chopped rosemary, for garnish

Try my Pumpkin and Ginger Soup with Orange and Cilantro recipe.

What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Serves: 2

1| Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2| Add the chopped shallots, garlic cloves, cubed beetroot, and quartered tomatoes to the prepared baking sheet.

3| Drizzle the vegetables with the olive oil and maple syrup.

4| Sprinkle over the dried thyme, along with a little salt and black pepper.

5| Add the rosemary sprigs to the tray, then toss everything gently so the vegetables are coated with the oil and seasonings.

6| Spread the vegetables into a fairly even layer so they roast rather than steam.

7| Place the baking sheet in the oven and roast for about 30 minutes, or until the tomatoes have softened and the beetroot is tender enough to pierce easily with a fork.

8| Remove the tray from the oven and discard the woody rosemary stems.

9| Transfer all the roasted vegetables, along with those flavorful juices from the baking sheet, to a large pot.

10| Pour in the vegetable broth and place the pot over medium-high heat.

11| Bring the soup to a gentle boil, then reduce the heat and simmer for about 3–5 minutes.

12| Remove the pot from the heat and blend the soup until completely smooth using an immersion blender.

13| Alternatively, carefully transfer the soup to a countertop blender and blend in batches.

14| Taste the soup and adjust with additional salt, black pepper, or a small drizzle of maple syrup if needed.

15| If you prefer an especially silky soup, strain it through a fine-mesh sieve to remove any remaining tomato skins or seeds.

16| Divide the soup between two bowls.

17| Drizzle 1 tablespoon coconut milk over each serving.

18| Finish with a little chopped rosemary and serve warm.

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Easy Ingredient Swaps

Beetroot: Golden beets can be used for a milder flavor, although the soup will have a very different color.

Shallots: Use a small yellow or red onion instead.

Fresh tomatoes: Good-quality canned whole tomatoes can work when fresh tomatoes aren’t at their best, although roasting fresh tomatoes gives the best flavor.

Maple syrup: Agave syrup can be substituted.

Coconut milk: Oat cream or another plant-based cooking cream can work.

Rosemary: Fresh thyme is a good alternative.

Vegetable broth: Use stock made from a vegetable stock cube if that’s what you have.

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Some Twist and Tweak Ideas

Add a small red bell pepper to the roasting tray for extra sweetness.

Add a carrot for an even sweeter vegetable base.

Roast a few cherry tomatoes alongside the larger tomatoes for concentrated tomato flavor.

Add a pinch of chili flakes before roasting for gentle heat.

Stir in a little smoked paprika before blending.

Add fresh basil after blending for a tomato-basil variation.

Finish the soup with toasted pumpkin seeds for some crunch.

Add a squeeze of lemon juice just before serving to brighten the flavors.

Swirl a little extra coconut milk through each bowl if you want a creamier finish.

Try my Italian Meatball Soup recipe.

Some Helpful Tips

Cut the beetroot fairly small. Beetroot takes longer to cook than tomatoes, so smaller cubes help everything finish at roughly the same time.

Give the vegetables space. Crowding the tray encourages steaming instead of roasting.

Keep all the roasting juices. There’s a lot of flavor on that baking sheet, so scrape everything into the soup pot.

Remove the rosemary stems. Blend the flavorful leaves that fall off, but discard the tougher woody stems.

Be careful when blending hot soup. If you’re using a countertop blender, work in batches and don’t completely seal very hot liquid inside the blender.

Taste after blending. The sweetness of tomatoes and beetroot varies, so you may need a little more salt, pepper, or maple syrup.

Straining is optional. I wouldn’t bother for an everyday lunch, but it does create a noticeably smoother soup.

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Why Roast the Vegetables First?

You could simmer all these vegetables directly in broth, but roasting changes the flavor significantly.

The tomatoes become sweeter and more concentrated, the shallots caramelize around the edges, and the beetroot develops a deeper earthy sweetness.

Even the garlic becomes softer and mellower.

Once everything is blended with broth, those roasted flavors give the soup much more depth than you’d get from simply boiling the vegetables.

Try my Creamy Broccoli Soup recipe.

Some Budget-Friendly Tips

Use whichever ripe tomatoes are best priced rather than buying an expensive specialty variety.

Regular onion can replace shallots.

Stock cubes are usually cheaper than cartons of prepared vegetable broth.

Buy whole beetroot rather than pre-cut packages.

You only need a small amount of coconut milk for serving, so freeze the remainder in small portions for future soups and curries.

Dried rosemary can replace fresh rosemary if necessary. Use it sparingly because the flavor is more concentrated.

Try my Creamy Roasted Asparagus Soup recipe.

Some Serving Ideas

Serve this roasted tomato and beetroot soup with:

• Crusty bread
• Garlic toast
• Grilled vegan cheese sandwiches
• Whole grain rolls
• Avocado toast
• Simple green salad
• Roasted chickpeas
• Hummus toast
• Baked potatoes
• Toasted pumpkin seeds

For an easy lunch, I like it with plenty of crusty bread for dipping.

For dinner, pair it with a sandwich or salad to make the meal more substantial.

Great for Making Ahead

This soup is a good recipe to prepare ahead because the flavors hold up well after refrigeration.

You can roast and blend the soup completely, cool it, and keep it refrigerated until needed.

Wait until serving to add the coconut milk and rosemary garnish.

You can also portion it into individual containers for quick lunches.

Some Storage and Reheating Tips

Allow the soup to cool completely before transferring it to an airtight container.

Store in the refrigerator for up to 4 days.

Reheat gently in a saucepan over medium-low heat, stirring occasionally.

If the soup becomes thicker after refrigeration, stir in a small splash of vegetable broth or water.

Individual portions can also be reheated in the microwave.

Add the coconut milk garnish only after reheating.

The soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator and stir well while reheating.

Final Thoughts

This Roasted Tomato and Beetroot Soup takes a few simple vegetables and gets a surprising amount of flavor out of them just by roasting everything first.

The tomatoes bring acidity and sweetness, beetroot gives the soup its earthy character and gorgeous color, and rosemary and thyme add plenty of savory depth.

Finish it with that little swirl of coconut milk and you’ve got a smooth, colorful plant-based soup that works just as well for a simple lunch as it does alongside a larger dinner.

Roasted Tomato and Beetroot Soup

This Roasted Tomato and Beetroot Soup is earthy, slightly sweet, and beautifully smooth! ❤️🥣 I roast the vegetables first, then blend them with broth for loads of flavor.

Author: Danny Davis Courses: Dinner, Lunch, Soup Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 8.5 Calories: 285

Ingredients

Servings

• 3 shallots, roughly chopped
• 2 garlic cloves
• 8.8 ounces beetroot, peeled and cubed (250 g)
• 1.6 pounds tomatoes, quartered (750 g)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• Salt, to taste
• Black pepper, to taste
• 600 ml vegetable broth (about 2½ cups)
• 2 tablespoons full-fat canned coconut milk
• 1 teaspoon finely chopped rosemary, for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange the chopped shallots, garlic cloves, cubed beetroot, and quartered tomatoes on the prepared baking sheet.
3. Drizzle with the olive oil and maple syrup.
4. Season with dried thyme, salt, and black pepper, then add the rosemary sprigs.
5. Toss the vegetables gently until evenly coated and spread them into a single layer.
6. Roast for approximately 30 minutes, or until the tomatoes are soft and the beetroot is tender.
7. Remove the baking sheet from the oven and discard the woody rosemary stems.
8. Transfer the roasted vegetables and all accumulated roasting juices to a large saucepan.
9. Add the vegetable broth and bring the mixture to a gentle boil.
10. Reduce the heat and simmer for 3–5 minutes.
11. Remove the saucepan from the heat and blend the soup until completely smooth using an immersion blender.
12. If using a countertop blender, blend the hot soup carefully in batches.
13. Taste and adjust the seasoning with additional salt, black pepper, or maple syrup if required.
14. For an exceptionally smooth texture, pass the soup through a fine-mesh sieve.
15. Divide the soup between two bowls.
16. Drizzle each serving with coconut milk and garnish with finely chopped rosemary.
17. Serve immediately while warm.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 9g14%

Sodium 720mg30%

Total Carbohydrate 47g16%

Dietary Fiber 10g40%

Sugars 31g

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Estimated Glycemic Index: ~38
• Estimated Glycemic Load per Serving: ~15

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