Creamy Tomato and Beet Soup

This recipe is part of a two-part 3-course meal menu. 

Check out the first starter, here: Avocado and Strawberry Salad with Sherry Vinaigrette.

Next to broccoli, I think tomatoes and beets cause some of the most polarizing responses. People either love them or hate them. Beets in particular warrant one extreme response or another. I was not a fan for some time, but they grew on me. Beets also happen to have incredible health benefits and can aid in weight management.

It turns out that combining the two not only helps your valentine theme colour-wise but also makes for a rich but light creamy soup!

Garnished with some cheese of your choice ( I used parmesan) and served with some fresh, hot bread, you and your loved one will be in for a treat to kick off the meal.

Beets have a subtle, earthy, slightly bitter, citrus-like flavour. The tomatoes have a bolder, overpowering taste, and you'll want to use fresh, ripe, sweet tomatoes to balance things out - but you'll be able to get both flavours. If you use unripe tomatoes, their tartness can overtake your soup, so keep that in mind.

I like to leave my soups slightly chunky for texture, but if you also want to make sure you're feeling the BEET, leave a couple of roughly cut pieces unblended!

Overall, even with the cream, you're going to get undertones of acidity and rich flavour, which deepen over time, so maybe make it the day before and leave it overnight. I would recommend consuming the soup in three days if sitting in the fridge for optimum taste!

This recipe may seem unconventional as far as soups go due to the pairing, but it makes for an excellent starter.

Ingredients

5 Roma tomatoes, chopped

1 (28-ounce) can fire-roasted tomatoes

3 large beets, cooked

2 tablespoons butter

2 tablespoons olive oil

1 cup mirepoix (equal parts diced celery, carrots and onions)

2 tablespoons fresh garlic, minced

1 tablespoon fresh dill, finely chopped + extra to garnish

1 can coconut milk or 1 cup heavy cream

1/2 cup vegetable broth

2 tablespoons Worchester sauce

2 tablespoons cooking wine

1 tablespoon salt

2 tablespoons black pepper

1 teaspoon fenugreek powder

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon paprika

Instructions

In a large pot, melt the butter and olive oil, then add you're mirepoix, spices, salt, pepper, and garlic. Sauté for 3 minutes until the mix begins to soften. Add the fresh dill, cook for another minute.

Pour in the fire-roasted tomatoes, followed by the Roma tomatoes. Cook for about 5-7 minutes until the tomatoes begin to integrate with the rest of the mixture.

Add in the beets, cook for another 3-5 minutes, stirring frequently.

Add in the Worchester sauce, sugar, cooking wine, broth, and coconut milk. Stir until evenly distributed, then reduce heat and simmer on low for about 35-40 minutes with the lid on top. Stir occasionally, seasoning to taste in the final 10 minutes.

Season to taste again (i.e. add some salt, pepper, or spice to your liking as this can change as you cook).

Remove from heat and cool for about 5-10 minutes. Get your immersion blender or transfer to a blender and mix until you get your desired texture.

Serve hot with fresh bread, topped with sour cream, parmesan cheese, and fresh dill!