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    Home » Soups

    Instant Pot Tomato And Beet Soup

    Published: Jan 18, 2022 · Modified: Dec 22, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 4 Comments

    36 shares
    Jump to Recipe

    With a perfect balance of subtle sweetness and a touch of spice, this Tomato and Beet Soup is ready in just 30 minutes using the Instant Pot. Served with crunchy croutons this make-ahead soup is healthy and so satisfying.

    Tomato Beet Soup served in white bowls with croutons
    Jump to:
    • Mom's Recipe
    • Ingredients
    • Cumin Tadka
    • Step by Step Instructions
    • Serving
    • Storing
    • Recipe

    Mom's Recipe

    Not only does this soup look gorgeous but it also has the perfect balance of subtle sweetness from the beets and carrots and a touch of spice from fresh ground pepper. The idea of taking something classic like tomato soup and adding an unexpected ingredient like the vibrant beet in this recipe has my mom's style of cooking written all over it.

    Don't have an Instant Pot? I have also shared the stovetop version of this tomato beet soup.

    Ingredients

    This tomato soup uses fresh ingredients in addition to a few basic pantry staples:

    • Tomatoes - Vine ripened tomatoes work best for this recipe and they are a good source of Vitamin C and are good for your skin too
    • Beet Root - Most grocery stores sell loose beets, so go ahead and pick one. This recipe is a great way to add the nutrient dense beets to your diet.
    • Carrots - Available year round, carrots are packed with nutrients. They add subtle sweetness and creamy texture to this soup
    • Arrow root powder or Corn starch - Stirring in a little bit of corn starch or arrow root slurry to the soup, adds body and creminess to the soup. You can also stir in heavy cream or your favorite vegan cream instead.

    Cumin Tadka

    Before I get into the recipe, let's discuss the cumin seeds and ghee Tadka. This quick and simple tempering step adds earthy nutty flavors to the soup. I love to add it as a finishing touch to this soup.

    Ghee and cumin tempering

    Traditionally the tadka for tomato soup is made in aromatic ghee. You can easily make this recipe vegan by using neutral vegetable oil or if you are on an oil-free diet, simply skip this step.

    Step by Step Instructions

    • Add tomatoes, carrots, beet, cinnamon stick and salt to the Instant Pot.
    • Add 3 cups of water. Close the Instant Pot with pessure release valve to sealing. Pressure Cook for 10 minutes. Allow natural pressure release.
    Photos one and two showing tomato beet soup ingredients in the Instant Pot
    • 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 in ¼ cup of water and slowly stir it in the soup.
    • Add the cumin seed tadka. Add black pepper and adjust salt to taste. Bring the soup to a gentle boil
    Photos three through six showing tomato beet soup in the Instant Pot

    Serving

    Serve the soup hot with croutons. For a delicious lunch or dinner, serve alongside a grilled cheese sandwich or a salad. For a gluten-free option use gluten-free croutons.

    Storing

    Any leftover can be refrigerated for up to five days.

    This tomato, beet, and carrot soup is also a perfect make-ahead recipe. You can make this and refrigerate it for up to 5 days. To reheat simply microwave or reheat on the stovetop.

    Looking for more beetroot recipes? Check out my Beet Risotto, Beet Raita, and this restaurant-inspired Roasted Beet Salad.

    Did you enjoy this quick and easy Instant Pot soup? Here are some more vegetarian soups that are on our repeat list:

    • Pasta e Fagioli Soup
    • Lemon Coriander Soup with Tofu
    • French Onion Soup
    • Creamy Tomato Soup
    • Low Carb Mulligatawny Soup

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    tomato and beet soup served with croutons
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    5 from 4 votes

    Instant Pot Tomato Beet Soup

    EASY one pot Instant Pot recipe with tomatoes beets and carrots.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Appetizer, Soup
    Cuisine: Indian
    Servings: 6
    Calories: 64kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Immersion Blender

    Ingredients

    • 4 red ripe tomatoes quartered
    • 2 medium carrots peeled and sliced
    • 1 medium beet peeled and cubed
    • 1 cinnamon stick
    • 1 teaspoon kosher salt
    • 3 cups water
    • ½ teaspoon ground black pepper

    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 corn starch) in ¼ cup of water and slowly stir it in the soup.
    • Add black pepper and adjust salt to taste. Bring the soup to a gentle boil and enjoy hot with crunchy croutons.

    Video

    Notes

    • Stirring in a little bit of corn starch or arrow root slurry to the soup adds body and creaminess to the soup. You can also stir in heavy cream or your favorite vegan cream instead.

    Nutrition

    Calories: 64kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 424mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4091IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Devi Gorasia says

      January 22, 2022 at 9:04 am

      Dear Archna

      I made this soup for dinner yesterday and it tasted amazing. The measurements were all on point and the ingredients readily accessible. When working full time these quick instant pot soup recipes are very handy to have . My 8 year old daughter loved the flavour of the cinnamon. Thank you for sharing this wonderful recipe.5 stars

      Reply
      • Archana says

        January 22, 2022 at 11:50 am

        Thank you! Makes me so happy to hear kids enjoying healthy meals.

        Reply
    2. Maneesha says

      March 28, 2022 at 4:48 pm

      Hi Archana! Great recipe! I omitted the arrowroot slurry, and it still turned out great! Thanks for a beautiful and hearty soup recipe! I love your blog and instant pot recipes!5 stars

      Reply
      • Archana says

        March 28, 2022 at 5:06 pm

        Thank you Maneesha!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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