Instant Pot Tomato Beet Soup
User Reviews
5
Instant Pot Tomato Beet Soup
Description
Instant Pot Tomato Beet Soup blends quartered ripe tomatoes, peeled carrots, and cubed beets with a cinnamon stick and kosher salt, pressure-cooked until tender. After discarding the cinnamon, the vegetables are pureed to a smooth consistency creating a vibrant base. A slurry of arrowroot flour and water adds body to the broth when stirred in and heated. Separately, ghee is infused with cumin seeds and then incorporated as a tadka to introduce a nutty aroma and depth. The soup is seasoned finally with ground black pepper and adjusted salt before a gentle boil.
The combination yields a thick, creamy texture originating from the root vegetables and thickening agent, balancing the natural sweetness of beets and acidity of tomatoes. The cinnamon and cumin contribute subtle spiced undertones that complement the vegetables without overpowering them.
This soup is served hot and pairs nicely with crunchy croutons that provide contrast in texture. The added thickness makes it more satisfying and comforting, ideal for cooler days when a warming bowl is welcome.
Stirring in starch slurry instead of cream maintains the soup's lightness while adding pleasant smoothness. Alternative thickening or using vegan cream is an option for varied textures.
Ingredients
- 4 tomato quartered, red ripe
- 2 carrot peeled and sliced, medium
- 1 beet peeled and cubed, medium
- 1 cinnamon stick
- 1 teaspoon kosher salt
- 3 cups water
- ½ teaspoon black pepper ground
Slurry
- 2 tablespoons arrowroot flour or corn starch
- ¼ cup water
Tadka
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
Instructions
- Add tomatoes, carrots, beet, cinnamon stick and salt to the Instant Pot. Add water. Close the Instant Pot with pressure release valve to sealing. Pressure Cook for 10 minutes. Allow natural pressure release.
- Open Instant Pot, take the cinnamon stick out and discard. Blend the soup using an immersion blender to a smooth consistency.
- Set Instant Pot to Saute mode. Mix arrowroot powder (or cornstarch) in water and slowly stir it in the soup.
- Heat ghee in a small pan over medium-low heat. Add cumin seeds and turn off the heat once the cumin seeds start to sizzle. Add the tadka to the soup.
- Add black pepper and adjust salt to taste. Bring the soup to a gentle boil and enjoy hot with crunchy croutons.
Notes
- Use arrowroot flour or cornstarch slurry to thicken the soup and enhance creaminess without dairy.
- The tadka of ghee and cumin seeds adds a fragrant layer; be careful to turn off the heat once cumin sizzles to avoid burning.
- Adjust salt and pepper at the end to taste before serving.
- Serve hot with crunchy croutons to add texture contrast to the creamy soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 424mg | 18% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4091IU | 82% |
| Vitamin C | 13mg | 14% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
