Let's learn how to make creamy, smooth, and healthy beetroot tomato carrot soup in an Instant Pot pressure cooker. It comes together in about 20 minutes!
I absolutely love cooking with beets from- beetroot chickpea salad, beetroot rice, air fryer beets, and beet carrot salad. I have made so many Indian beetroot recipes over time, but this Beetroot Tomato Soup is one of my favorites.
Beets have an earthy taste; pairing them with sour or sweet veggies will balance the flavors. Today, I am using a mix of tomatoes, carrots, and beets. It comes together in under 20 minutes, and everyone in the family will love it. You may also like my creamy tomato soup and creamy carrot ginger soup.
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Ingredients
- Vegetables: Beetroot, tomatoes, carrots. Peeled and roughly chopped.
- Aromatics: Onion, ginger, and garlic.
- Vegetable broth (or water): For the best flavors, use vegetable broth. If you don't have vegetable broth, you can use water.
- Seasonings: Salt, sugar, pepper powder, pepper corns, and bay leaf.
How to Make Beetroot Tomato Soup in an Instant Pot
Press SAUTE on the Instant Pot. Add 1 teaspoon of oil, and once it's hot, add 1 bay leaf, 3-4 pepper corns, 2-3 garlic cloves, ½ inch of ginger, and saute for a minute.
Next, add ½ cup of sliced onions and sauté for a minute or until they are soft.
Add 1.5 cups of diced beetroot, 1.5 cups of diced tomatoes, and ½ cup of diced carrot, then sauté for a minute.
Next, add 2.5 cups of vegetable broth (or water) and salt.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 6 minutes.
If using a Stovetop pressure cooker, Cook for 2 whistles, followed by natural pressure release.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Remove the bay leaf using the tongs and puree the soup using an immersion hand blender until smooth. If you don't have an immersion blender, puree in a high-speed blender in batches once slightly cooled.
Then strain the puree using a fine mesh sieve and discard the residue, but this step is optional. I did not strain the soup in this recipe.
Turn on the SAUTE mode again and add salt, black pepper powder to taste, 1 teaspoon sugar (optional), and 1-2 teaspoons butter (optional but recommended). Boil for another 2-3 minutes and serve immediately.
Stovetop Pot Method
Heat oil in a large pot. Once hot, add the bay leaf, pepper corns, garlic cloves, ginger, and sauté for a minute.
Next, add sliced onions, diced beetroot, tomato, and carrot, and saute for a minute. Add water (or vegetable broth), and salt. Cover and simmer until the beetroot and other veggies are soft, about 20-25 minutes.
Puree soup using an immersion blender until smooth. If you don't have an immersion blender, puree in a blender in batches once slightly cooled. Lastly, add salt, pepper, sugar, and butter, and boil for another 2-3 minutes. Your soup is ready to serve.
Serving Suggestions
Serve creamy beetroot soup hot, garnished with pumpkin seeds, and pair it with an avocado chutney sandwich or chickpea cucumber salad on the side.
How to Store Leftover Creamy Beet Tomato Soup
This soup will last up to 3-4 days in the fridge if you store it in an airtight container. You can also freeze it in a freezer-safe container up to 2 months. Defrost and reheat and enjoy.
Expert Tips
- If the tomatoes taste too tart, stir in a little coconut milk or heavy cream at the end to balance the flavors. I also like adding carrots to this soup, for extra texture and a hint of natural sweetness.
- You may also use other spices like roasted cumin powder, cinnamon, and cloves in this recipe.
More Instant Pot Vegetarian Soup Recipes
Beetroot Tomato Soup (Instant Pot & Stovetop)
Ingredients
Instructions
- Press SAUTE on the Instant Pot. Add olive oil, and once it's hot, add bay leaf, pepper corns, garlic cloves, ginger, and saute for a minute.
- Next, add sliced red onions and sauté for a minute or until they are soft.
- Add diced beetroot, diced tomatoes, and diced carrot, then sauté for a minute.
- Next, add vegetable broth (or water) and salt.
- Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 6 minutes.If using a Stovetop pressure cooker, Cook for 2 whistles, followed by natural pressure release.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Remove the bay leaf using the tongs and puree the soup using an immersion hand blender until smooth. If you don't have an immersion blender, puree in a high-speed blender in batches once slightly cooled.
- Then add salt, black pepper powder, sugar (optional), and butter (optional but recommended). Boil for another 2-3 minutes and serve immediately.
Stovetop Method
- Heat oil in a large pot. Once hot, add the bay leaf, pepper corns, garlic cloves, ginger, and sauté for a minute.Next, add sliced onions, diced beetroot, tomato, and carrot, and saute for a minute. Add water (or vegetable broth), and salt. Cover and simmer until the beetroot and other veggies are soft, about 20-25 minutes.Puree soup using an immersion blender until smooth. If you don't have an immersion blender, puree in a blender in batches once slightly cooled. Lastly, add salt, pepper, sugar, and butter, and boil for another 2-3 minutes. Your soup is ready to serve.
Nutrition
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