The Pioneer Woman Tasty Kitchen
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Roasted Beetroot and Tomato Soup

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Level: Easy

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Description

This roasted beetroot and tomato soup is perfect to welcome winters. It’s comfort in a bowl. The roasted beets give bags of flavor—and color, of course.

Ingredients

  • 2 whole Beetroots
  • 3 whole Tomatoes
  • 1 cup Chicken Stock
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 4 leaves Basil
  • 2 Tablespoons Greek Yoghurt, For Garnish

Preparation

Wrap beetroots individually in aluminum foil and pop them in a warm oven. Bake for 1 hour at 190ºC (375ºF).

Meanwhile, chop tomatoes and cook them down with a splash of water for 20 minutes.

Once beetroots are done (check for doneness by sticking a knife through them), let them cool. Puree cooled beetroots with the tomatoes.

Heat a pan and bring beetroot and tomatoes up to a simmer with the stock, paprika and salt. Add fresh herbs at this point if you like.

Take off heat and serve with dollops of yoghurt.

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