Roasted Tomato & Beet Soup
When I first started dreaming up this recipe for my Vampire Dinner Party, I knew I wanted to make a tomato soup with a beautiful deep red color (even darker than traditional tomato soup, which usually leans orange), but I was a bit skeptical about the taste of beets and tomatoes together. But the taste of this soup was love at first spoonful for me—I couldn’t believe how delicious the bright, acidic tomatoes and earthy, sweet beets were together, especially with a hint of spice from the chili and added flavor from herbs and other aromatics.
Roasted Tomato & Beet Spiced “Blood” Soup
Ingredients:
2 pounds tomatoes, halved
1 large beet, peeled and cubed
1 yellow onion, chopped
2 carrots, chopped (you can use purple carrots here if available!)
2 sprigs rosemary
2 sprigs thyme
4 tbsp olive oil, divided
2 cloves garlic, minced
1/2 tsp red chili pepper flakes
2 cups vegetable broth
salt and pepper to taste
Chili infused oil (optional):
4 tbsp extra virgin olive oil
1/2 tsp red chili flakes
1/4 tsp paprika
To make:
Preheat your oven to 375 F.
To a parchment lined baking sheet, add the tomatoes, beet, onion, carrots, rosemary, and thyme. Drizzle with 2 tbsp of the olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until the beets are fork-tender, stirring halfway through. Remove from the oven and set aside. Remove the herb sprigs.
To a stockpot over medium heat, add the remaining olive oil. Add the garlic and chili flakes and cook for 1 minute, stirring frequently. Add the roasted vegetables and veggie broth and bring to a simmer. Turn off the heat and let cool slightly. Use an immersion blender (or regular blender) to puree the soup. Set aside.
To make the chili infused oil, add the olive oil, chili flakes, and paprika to a saucepan over very low heat (the oil and chili will burn quickly, so be extra careful to use super low heat and watch it closely) and infuse for 3-5 minutes, then remove from the heat and let cool.
Drizzle each bowl of soup with chili oil (if using) before serving.
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