Roasted Tomato and Beetroot Soup
Diet Category: Vegan • Vegetarian • Plant-Based • Gluten-Free • Dairy-Free • Mediterranean-Inspired
Introduction
This vibrant Roasted Tomato & Beetroot Soup combines sweet roasted beetroot and juicy tomatoes with shallots, garlic, rosemary and thyme for a wonderfully rich and flavourful homemade soup. A touch of maple syrup enhances the natural sweetness of the roasted vegetables, while coconut milk adds a smooth and creamy finish without any dairy.
Roasting the tomatoes, beetroot, shallots and garlic helps concentrate their flavours and brings out their natural sweetness before they're blended with vegetable stock into a silky soup. Fresh rosemary and thyme add a fragrant herbal flavour that pairs beautifully with the earthy beetroot and tomatoes.
Naturally vegan, vegetarian, gluten-free and dairy-free, this roasted beetroot and tomato soup makes a colourful light lunch, starter or healthy dinner served alongside your favourite bread or salad.
Benefits of the Main Ingredients
Beetroot
Beetroot provides dietary fibre, folate, manganese and potassium. It is also naturally rich in dietary nitrates and contains betalains, the plant pigments responsible for its distinctive deep red-purple colour.
Tomatoes
Tomatoes are an excellent source of the carotenoid lycopene and also provide vitamin C, potassium and folate. Cooking tomatoes can increase the bioavailability of lycopene, making roasted and cooked tomato dishes a particularly useful dietary source.
Shallots
Shallots provide natural sweetness and develop a deeper flavour when roasted. Like onions and garlic, they belong to the allium family and contain naturally occurring sulfur compounds and flavonoid plant compounds.
Garlic
Roasting garlic mellows its sharp flavour and gives the soup a rich, savoury sweetness. Garlic also contains naturally occurring sulfur-containing compounds.
Coconut Milk
A small amount of coconut milk gives the soup a smooth, creamy finish while keeping it completely dairy-free. Coconut milk does contain a relatively high proportion of saturated fat, although only a small amount is used in this recipe.
Rosemary & Thyme
Rosemary and thyme provide plenty of aromatic flavour and contain naturally occurring polyphenol plant compounds. Their earthy, savoury flavours complement both roasted tomatoes and beetroot.
Maple Syrup
Maple syrup enhances the natural sweetness of the roasted beetroot and tomatoes and helps balance their acidity. Although it contains small amounts of minerals and plant compounds, maple syrup is still considered a free sugar, so only a small amount is needed.
Vegetable Stock
Vegetable stock creates the liquid base of the soup and adds extra savoury flavour. Sodium levels can vary significantly between products, so a lower-sodium vegetable stock can be used when preferred.