A purplish-red beet soup, finished with a drizzle of cream and fresh basil, ready in 30 minutes.
In the bowl, the purplish-red color contrasts with the drizzle of cream and the basil leaves. Served piping hot, this beet soup is a quick blended soup for four, ready in just 30 minutes, combining the sweetness of caramelized red onions, the juices of ripe tomatoes and a creamy finish. This recipe joins my collection of keto soups and salads.
What is beet soup?
The name gets straight to the point: beets provide the purplish-red color and texture, while tomato and basil bring the flavor. Here, 2 red onions, caramelized for at least 10 minutes, are joined by 2 precooked red beets, 2 ripe tomatoes, 250 ml of beef stock, preferably bone broth, and a splash of cream, before everything is blended.
The beets bring an earthy sweetness and a dense texture, the well-browned red onions a mellower note, and the tomatoes their juices and a gentle acidity that lightens the soup. Unlike borscht, this version contains no cabbage, dill, vinegar or sour cream. The cream is added in two stages, first during cooking and then in the bowl, where it contrasts with the color and the basil leaves.
The idea behind this version
This soup belongs to the family of smooth blended soups that highlight a vegetable’s sweetness with simple ingredients: ripe tomatoes, fresh basil and olive oil. Using precooked beets makes it practical for weeknights without sacrificing flavor.
The method starts with the red onions: their thin rings should soften and turn from golden to brown, without any blackened pieces. This caramelized base adds a mellower sweetness and a lightly toasted note, as in French onion soup. The tomatoes, then blended with the beets, provide just enough juice and acidity to balance the sweet, earthy character of the soup.
The main ingredients
Cooked red beets provide the color, texture and most of the sweetness; choose plain precooked beets, not ones seasoned with vinegar, to keep the recipe quick. The 2 red onions, cut into thin rings, cook for at least 10 minutes in 1 tablespoon of extra virgin olive oil, until gently caramelized, with no bitterness as long as the browning is kept under control.
Very ripe tomatoes add juice, a fruity sweetness and a subtle acidity, and their ripeness makes a big difference to the rounded flavor of the finished soup. The 250 ml of beef stock, preferably made with bones, create a flavorful base; powdered bone broth mixed with 250 ml of water also works, but taste before adding salt if the powder is already salted.
Oat cream mellows the soup and makes it creamier, but not all varieties are gluten-free; almond-based cream is better suited to a low-carb or paleo option, without making the soup strictly ketogenic. Fresh basil goes into the soup just before blending, with a few extra leaves to garnish the bowl. Olive oil is used to cook the onions, salt gently enhances the flavors, and pepper adds the finishing touch.
Technique tips and serving
Success comes down to four things: precooked beets, well-caramelized onions, very ripe tomatoes and basil added at the end of cooking. Once the beets, tomatoes, stock and first splash of cream are combined, 2 minutes is enough, mainly to warm the beets through. While blending, keep the head of the immersion blender below the surface to minimize splashes; aim for a smooth, fluid, well-emulsified texture.
Serve the soup piping hot, with the second drizzle of cream and the basil leaves. A toasted chapati can be served alongside, bearing in mind that it increases the carbohydrate content of the meal. Cool leftovers quickly before transferring them to a sealed container, then reheat in a saucepan without prolonged boiling. As a guide, allow 9 g of net carbs per serving; the soup remains non-vegetarian because of the beef stock, even when made with plant-based cream.
For everyday keto cooking, here are all my low-carb recipes.
Beetroot Soup with Tomato and Basil
Ingredients
- 250 ml beef broth (bone), or powdered bone broth, with 250 ml of water
- 2 red beetroots
- 2 red onions
- 2 tomatoes
- 2 splashes cooking cream
- 2 handfuls fresh basil for the soup
- a few individual leaves fresh basil for garnish
- 1 pinch (Celtic sea) salt
- 1 pinch black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Cut the onion into thin rings.2 red onions
- Cook them in the oil in a frying pan over medium heat for at least 10 minutes to caramelise them. This takes much longer than simply sautéing the onions until translucent!1 tablespoon extra virgin olive oil
- Meanwhile, chop the beetroots and tomatoes (use very ripe tomatoes, again for sweetness).2 red beetroots, 2 tomatoes
- Add them once the onions are ready, along with the broth and a splash of cream. Continue cooking for another 2 minutes.250 ml beef broth, 2 splashes cooking cream
- Add 2 handfuls of fresh basil leaves and salt and pepper to taste. Blend with an immersion blender.2 handfuls fresh basil, 1 pinch (Celtic sea) salt, 1 pinch black pepper
- Finish each serving with a splash of cream and basil leaves.a few individual leaves fresh basil
