Beet Tomato Soup (with a hint of ginger)

My new-found love of all things beets has me using beets in many different recipes.  I wanted some soup because it was a bit chilly outside and really didn’t feel like doing a lot of cooking for dinner.  I thought soup would be the easiest and i wanted to use things i already had in the kitchen – enter beets and tomatoes.  What unfolded really turned out to be quite good and even my children enjoyed it.


3 large Beets, fresh and uncooked

5 large tomatoes, fresh and uncooked

1 piece of fresh ginger (about ¼ inch piece), unpeeled

Olive oil

salt and pepper to taste

1 to 3 cups Water

fresh basil


Wash beets and remove stems, if any.  Line a baking pan with foil and add washed beets and ginger.  Drizzle beets and ginger with olive oil, making sure to rub so that everything is well covered.  Cover with foil and baking in a 350° oven.  Remove beets and ginger from oven when beets are thoroughly cooked.  Test by inserting a fork through the middle to be sure it’s soft.

Remove from oven and cool completely.  Removing skin from beets is optional.  Cut beets in half and add to high-powered blender or food processor.  Add ginger and tomatoes.  Puree until smooth.  Add purred mix to a large sauce pan and add about 2 to 3 cups of water, depending on desired consistency.  Cook over medium high heat.  Add desired seasoning and bring to boil.  Reduce heat to low and let simmer until read to serve.

Can be served with bread or over buckwheat groats.  Add fresh chopped basil for garnish.


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