Beetroot Soup with Feta Cheese

beetroot-soup-feta

While sitting down to an enjoyable meal at a restaurant recently, I couldn’t help but be rather envious of a friend’s starter, which looked absolutely amazing; it was beetroot soup.

The deep-red colour of the soup shouted “goodness” and “deliciousness” in a bowl. A sprinkling of feta cheese, not too much though, delicately placed on top, finished off the dish.

Beetroot soup isn’t something I’ve ever made before, but how difficult could it be? It turned out to be so easy I wished I’d made it sooner.

So here goes, my step-by-step guide to making an incredible and delicious beetroot soup with feta cheese…

Chopped beetroots

Start by peeling the beetroots and then chopping them into reasonably small cubes. Place them in a bowl and put aside for a minute.

Don’t make the mistake I did…I never wore gloves whilst chopping the beetroots so by the time I’d finished I had bright red fingers, and the stains aren’t easy to remove!

Tomatoes halved topped with chopped garlic and drizzled with olive oil

Next, place the halved tomatoes in an ovenproof dish. Sprinkle over the garlic and drizzle over half of the olive oil.

Put the tomatoes into a preheated oven (190C/375F/Gas 5), on the middle shelf and roast them for around 25 minutes until really soft.

Pulp the tomatoes

Once the tomatoes feel soft and pulpy, bring them out of the oven and rub through a sieve to remove the skin and pips. What you are looking for is a lovely smooth liquid. The smell of the tomatoes and garlic is divine!

Chopped Onion

Grab your medium sized onion and chop it into small pieces. Put it aside for a minute, and prepare your stock (I used a vegetable stock cube and boiling water).

Make up the stock in a jugSweating Onions

Get a skillet or frying pan and add the remaining olive oil. Once hot, toss the chopped onions in and let them sweat for a few minutes until they start going soft.

Next, add the chopped beetroot and stock.

Beetroots added to the panTomato Pulp Added

Lightly season the ingredients in the pan and bring to the boil. Reduce the heat and simmer for around 10 minutes until the beetroot is nice and soft.

Add the tomato puree and give a good stir.

Once you are happy with the softness of the beetroot, transfer the contents of the pan in to a blender. (I use a simple hand blender as it gives a smoother consistency.)

Don’t forgot, these ingredients are extremely hot, so do take care, especially if you use a hand blender, as the contents can easily splash up out of the container when blending.

Blending Soup

When you’ve finished blending the soup, taste, and season accordingly.

Transfer to a container/dish of your choice.

Me being me, I dished it straight into the soup bowls ready for eating!

You can have this beetroot soup cold too, so either way you won’t be disappointed in the finished result.

Once served, crumble up some feta cheese and sprinkle it over the top of the soup. As feta is a strong tasting cheese don’t put too much on for one serving. You can always have more bowls later.

Beetroot Soup with Feta Cheese

I hope you enjoyed this gorgeous soup and much as I did. I can guarantee you will make it time and time again now once  you’ve tried it.

5 from 1 reviews
Beetroot Soup with Feta Cheese
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb 5oz)
  • 500g/1lb 2oz ripe tomatoes, halved
  • 1 clove of fresh garlic, roughly chopped
  • 1 medium onion, peeled and finely chopped
  • 2 tbsp olive
  • 500ml/16½fl oz vegetable stock
  • salt and freshly ground black pepper
  • 125g/4oz feta cheese
  • 1 tbsp tomato puree
Instructions
  1. Peel beetroots and cut into small cubes.
  2. Preheat oven to around 190C/375F/Gas 5
  3. Place the halved tomatoes in an ovenproof dish, sprinkle garlic over all of them and drizzle with half the olive oil. Place in the oven to roast for 25 minutes or until nice and soft.
  4. Remove tomatoes from the oven and rub through a sieve to remove the skin and pips, so you are left with a smooth liquid.
  5. Chop onion into small pieces and make up vegetable stock.
  6. Heat a frying pan / skillet with the remaining oil, put in onions and let them sweat for a few minutes until they start to go soft. Put in the chopped beetroot and stock.
  7. Lightly season the ingredients in the pan, bring to the boil. Reduce the heat and simmer for around 10 minutes until the beetroot is soft. Add tomato puree and stir.
  8. Transfer contents of the pans into a blender and blend until desired consistency.
  9. Serve, then sprinkle feta cheese on top.