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Member recipe

Beetroot Soup

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(3 ratings)

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Serves 6

Beetroot soup

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  • 250 g (1/2 lb) beetroot, grated coarsely
  • 250 g (1/2 lb) tomatoes, halved (or tinned tomatos)
  • 1 clove garlic, chopped roughly
  • 1 small onion, peeled and finely chopped
  • 1 tablespoon olive or sunflower oil
  • 250 ml (8 fl oz) stock
  • salt and freshly ground black pepper


    Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

Comments, questions and tips

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20th Nov, 2017
You forgot to tell us how much tomato purée!?
5th Nov, 2014
I found this recipe a lot of work for very little result. I only got two portions from this so next time I'll double up the quantities. The end result, although minimal, was delicious. I will definitely be making it again.
la cuina de casa
16th Oct, 2014
Is this not Hugh Fearnley-Whittingstall's recipe?
la cuina de casa
16th Oct, 2014
Is this not Hugh Fearnley-Whittingstall's recipe?
12th Feb, 2014
Love this recipe, simple and easy. Next time will "tweak" it for bit more taste. I used miso stock, tasted great.
Kat B
1st Oct, 2013
Hi, I just wanted to check is this with raw or cooked beetroot? Thanks
15th Sep, 2013
Used a 400g tin of chopped tomatoes so doubled the amount of beetroot and found that I needed 3 times as much chicken stock (750ml). Really delicious and beautiful looking soup.
9th Jan, 2012
Really loved this Beetroot soup. I added a stick of celery for a little extra flavour. I served as a starter in small lided bowls, when everyone removed the lid they were amazed by the colour. It was thick and creamy, and healthy too. I made some home made soda bread to go with it, that's so easy and always a hit too.
la cuina de casa
16th Oct, 2014
Is this not Hugh Fearnley-Whittingstall's recipe?
3rd Sep, 2014
Do you use cooked beetroot or Raw?
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