This Tomato-Beet-Spring Vegetable Soup combines sweet beets, fresh tomatoes, and seasonal vegetables in a vibrant, flavorful broth perfect for spring.
Tomato-Beet-Spring Vegetable Soup
Makes 6 servings
Ingredients
- 1 pound red beets
- 4½ tablespoons olive oil, divided
- 6 unpeeled garlic cloves
- 1 cup diced yellow onion
- 4 cups vegetable broth
- 4 medium tomatoes, diced and divided
- 1 (8.5-ounce) can lima beans
- 1 cup 1-inch pieces asparagus
- 1 cup diced carrot
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¾ teaspoon ground cumin
Instructions
- Preheat oven to 400°.
- Place beets on a parchment paper-lined piece of foil. Drizzle with 1½ tablespoons oil, and wrap in foil.
- Bake 30 minutes. Place garlic cloves on a piece of foil. Drizzle with 1 tablespoon oil, and wrap in foil. until tender, about 1 hour. Bake until beets and garlic are tender, about 30 minutes. Unwrap beets and garlic, and let cool completely. Peel and quarter beets. Remove skin from garlic cloves.
- In a medium stockpot, heat remaining 2 tablespoons oil over medium heat. Add onion; cook, stirring frequently, until tender, about 6 minutes. Add beets, garlic, broth, and 3 diced tomatoes; bring to a boil. Reduce heat, and simmer until vegetables are tender, 6 to 8 minutes.
- In batches, transfer mixture to the container of a blender; remove center piece of lid to let steam escape, and place a clean towel over opening in lid to avoid splatters. Process until smooth. Return soup to pot; add beans, asparagus, carrot, and remaining 1 diced tomato. Simmer over medium heat until vegetables are tender, 20 to 25 minutes. Stir in vinegar, salt, pepper, and cumin.
