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.
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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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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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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.
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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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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.
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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.
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Serve this roasted tomato and beetroot soup with:
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.
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.
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.
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.
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.
Serve immediately while warm.Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
