Beetroot Soup with Tomato and Basil
This velvety soup combines red beets, ripe tomatoes, and fresh basil, enriched with beef broth and a touch of cream.
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Servings: 4 servings
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
Procédé
- 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
Notes
I use precooked beetroots (also available organic).
For creaminess, preferably use oat-based crème fraîche or oat cream. Almost every variety contains different additives, so choose something that suits your food intolerances. Please note: not all oat creams are guaranteed gluten-free. For a low-carb/moderate-carb and paleo version, choose an almond-based option.
Equipment: soup pot, small PFAS-free frying pan, immersion blender.
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