Ingredients

Number of Servings: 4 servings
Serving Size: 1 bowl (150 ml)

• Fresh tomatoes: 5 large (about 500g)
• Onion: 1 small (chopped)
• Garlic: 2 cloves (chopped)
• Beetroot: 2 small piece (optional, for natural color and sweetness)
• Water or vegetable stock: 2 cups (300-400 ml)
• Olive oil/ vegetable oil: 1 tsp
• Black pepper powder: ¼ tsp (adjust to taste)
• Salt: To taste
• Fresh basil leaves: 2-3 (optional, for garnish)

Preparation

1. Heat oil in a pot on medium heat. Add chopped garlic and onions and sauté for 2 minutes until softened.
2. Add chopped tomatoes and beetroot. Sauté for another 5 minutes.
3. Add water or vegetable stock to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes until the vegetables are soft.
4. Let the mixture cool slightly. Transfer to a blender or use an immersion blender to puree until smooth.
5. Strain the soup through a fine sieve for a silky texture (optional).
6. Return the soup to the pot and heat gently. Add salt and black pepper to taste. Simmer for 2-3 minutes.
7. Pour the soup into bowls. Garnish with fresh basil leaves.

Notes

• Use vegetable stock for added flavor, or water for a lighter version.
• Carrots and beetroot naturally sweeten the soup, eliminating the need for added sugar.
• Straining the soup is optional. For healthier version do not strain.