• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Roasted Tomato and Beetroot Soup with Dukka

    Published: Feb 18, 2018 · Modified: Nov 24, 2020 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    This gorgeous Roasted Tomato and Beetroot Soup is one of our all time favourite soup recipes; so simple, colourful and delicious.

    Two bowls of beetroot and tomato soup with a hand and spoon. this recipe

    And of course healthy (but shhh.. don't tell anyone!)
    The tomatoes & beetroots are roasted to really bring out their flavour in the soup, which also reduces the need
    to add sugar to take away from the acidity of the tomatoes. The whole soup has a great sweetness to it, a lot of which comes from the beetroot. You probably won't need to add any extra sugar to counterbalance the tomatoes, however if you do, use a little bit of brown or coconut sugar- and add sparingly until you have the right balance.

    Close up of the bowls of soup.

     

    To make this delicious soup, you need to roast the beetroot and tomatoes - check out the how-to steps below to see how it looks once roasted then blended.

    Step by step beetroot and tomato soup

     

    Then once the beetroot and tomatoes are caramelised and delicious they get blended and added to sauteed onions and broth to heat through and serve.

     

    Beetroot Soup how to continued

    To finish this soup off, we like to add dukka to it for a spicy contrast. Dukka can transform any dish; it originated from
    Egypt and has a beautiful aroma of gorgeous spices. It’s not just great on soup, but you can sprinkle
    it on salad, avocado on toast or use it to liven up potatoes or greens. It's brilliant used as a dip for bread with a little olive oil. It can be bought pre-made easily, however to make it is SUPER easy, and also can be customized with your own favourite flavours. Make loads and keep in a jar, ready to sprinkle over whatever...

    Beetroot and Tomato Soup served in bowls with dukka

    Serve this soup with some flatbreads (like our easy flatbread recipe) and a sprinkle of extra herbs.

    Two bowls of beetroot and tomato soup with a hand and spoon.

    ROASTED TOMATO & BEETROOT SOUP WITH DUKKA

    Vanessa
    A gorgeously red vegan soup that's perfect for chilly weather. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 25 mins
    Total Time 1 hr 5 mins
    Course Main Course, Soup
    Cuisine Vegan
    Servings 4

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the soup

    • 6 ripe tomatoes
    • 2 medium beetroot
    • ½ medium onion
    • 2 sticks celery
    • 5 garlic cloves
    • 2 teaspoon coconut nectar or brown sugar (if needed)
    • 2 teaspoon vegetable stock and 200ml boiling water (make your own or use a good brand like Marigold Bouillon)
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 cup water
    • 4 tablespoon olive oil

    For the dukka : Use around 1 Tbs of each of the ingredients and blend to taste

    • Cumin seeds
    • Coriander seeds
    • Fennel seeds
    • Dried thyme
    • Sesame seeds
    • Sunflower seeds
    • Hazelnuts
    • Salt

    Instructions

    For the soup

    • Turn the oven on to 180⁰C. Peel the beetroot with a knife and cut into small chunks. Drizzle with 1 tablespoon of olive oil and roast in oven for 45 mins or until the edges have browned a bit.
    • Cut tomatoes in half and drizzle with 1 tablespoon of olive oil. Roast for 15 minutes or until edges have browned.
    • Dice onion and celery. Fry in a pan with the remaining 2tbsp of olive oil until soft. Crush the cloves of garlic and add to the onion and celery, along with the salt and pepper.
    • Make up the stock with boiling water, and add to the pan.
    • Once the beetroot and tomatoes are sufficiently roasted, place them in blender (you may have to do this in two batches depending on the size of your blender), and blend with the cup of water and the coconut nectar.
    • Add the blended vegetables to the pan and allow to cook for another 15 minutes for full flavour.
    • Serve with a couple of teaspoons of dukka sprinkled across the top.
    Keyword beetroot, soup, tomato, vegan soup
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • A bowl of cream harissa pasta with a fork in it, ready to eat.
      Creamy Harissa Pasta with White Beans
    • A piece of cake with vegan cream cheese frosting on it.
      Easy Dairy Free Cream Cheese Frosting
    • A bowl of spaghetti arrabbiata ready to eat.
      Spicy Spaghetti Arrabbiata Pasta
    • A plate of butter bean hummus with some crackers next to it.
      Creamy Butter Bean Hummus

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew
    • Crispy Air Fried Oyster Mushrooms

    Tofu Lover? These are for you...

    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked
    • Collage of different silken tofu recipes including cheesecake, frittata and mini frittatas
      Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Prawn toasts on a plate
      Vegan Sesame Tofu 'Prawn' Toast

    Vegan Dinner Inspo

    • Butterbean Stew with a spoon scooping up some stew.
      Easy Smokey Butter Bean Stew
    • Carrot and Parsnip Soup in a bowl ready to eat.
      Spiced Carrot and Parsnip Soup with Red Lentils
    • Creamy veggie pasta with a fork.
      Easy Dreamy Creamy Vegetable Pasta
    • Vegan stuffed portobello mushroom ready to eat.
      Vegan Stuffed Portobello Mushrooms

    Craving something sweet?

    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies
    • Apple cake on a cooling rack. It has been cut into pieces and a bite is taken out of one piece.
      Apple Cake Tray Bake
    • Citrus Cake on a plate, decorated with slices of orange and lemon ready to cut.
      Vegan Lemon & Blood Orange Upside Down Cake
    • chocolate vegan Zucchini muffins in a stack
      Chocolate Vegan Zucchini Muffins
    Join the facebook group.

    Recipes you're all loving!

    • Vegan Banana Raspberry Muffins ready to eat o n a plate.
      Banana Raspberry Muffins with Choc Chips
    • A stack of biscoff flapjacks on a plate ready to eat.
      Easy Biscoff Flapjacks (Dairy Free & Vegan)
    • Air Fryer Parsnip chips with a mayo dip.
      Air Fryer Parsnips (Fries, Chips or Roasted)
    • Kale and Tahini Salad in a bowl with extra chickpeas sprinkled on top. Ready to eat.
      Kale Salad with Tahini Dressing & Roasted Chickpeas

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme