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Easy Tomato-Beet Soup

Cindy Sherry-Cassel

"This is a hearty warm soup with just a hint of beets that's quick and easy and makes a healthy filling meal. Served with grilled cheese sandwiches, it makes a weeknight meal you can have on the table in no time. Garnish with sour cream."
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45 m servings 115 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  2. Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  3. Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.


  • Cook's Notes:
  • Use vegetable stock in place of beef stock to make this vegetarian.
  • Freezes well, but if you halve the recipe, be sure amount of tomatoes is at least twice that of beets. The sugar is essential, otherwise soup will be too bitter.

Nutrition Facts

Per Serving: 115 calories; 0.8 g fat; 22.2 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 786 mg sodium. Full nutrition

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Read all reviews 2
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Really good.. the smokiness of the tomatoes, sweetness of beets and the hint of hot sauce..ym

I rated this soup as a 5-star because most people who have tried beets can't even imagine how good this soup would taste. I followed the recipe as listed; however, I would top off with a little...