Beetroot Soup With Feta
Whip up a vibrant bowl of Beetroot and Tomato Soup, a delightful blend of earthy beetroot, sweet ripe tomatoes, and creamy feta cheese. This soup is bursting with flavor and is a perfect dish to enjoy either hot or cold. Embrace the colorful goodness of this easy-to-make recipe that will surely impress your taste buds!
— Constant Cookbook
Ingredients
- 3-4 medium (apple-sized) beetroot
- 500g/1lb 2oz ripe tomatoes, halved
- 1 clove garlic
- 1 medium onion
- 2 tbsp olive or sunflower oil
- 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
- salt and freshly ground black pepper
- 125g/4oz real (i.e. Greek not Danish) feta
Instructions
- Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
- Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.
- Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
- Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary
- To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version
- To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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