About this Easy Air fryer roasted beet soup
You know how much I love easy, hands-free recipes, right? Well, this soup is just that. Simply roast the garlic, beets, tomatoes and onion into the air fryer, then blend them with stock to make the most delicious, vibrant soup. It’s as easy as it gets! If you don’t have an air fryer, throw them all into a roasting tin, and bake until they’re roasted and tender. And let me tell you, the kitchen smells amazing while this soup cooks. The flavours mix up so well, making every spoonful so delicious. It’s perfect for those cozy nights when you want something hearty but easy. Enjoy the simplicity and richness of my easy homemade roasted beetroot soup!
Why you’ll love this soup?
Dietary Friendly: This soup is totally vegan, making it a good choice for different dietary preferences. Quick and Easy: Ready in around 30 minutes, the recipe is mostly hands-free. Let the air fryer handle the roasting, and then blend it up using a hand blender or stand blender. Budget-friendly: It uses basic ingredients, probably stuff you already have at home – nothing too fancy. Versatile: Perfect for a cozy night, a chilly one, or even special occasions like Valentine’s Day to impress your loved ones. Scale up / down: Make a lot for a bunch of people or just a little for a cozy meal for two.
Tips to make the best roasted beetroot tomato soup
What to serve with this roasted beet soup?
Serve this roasted garlic beetroot soup with air fryer croutons on top and a drizzle of vegan cream or green yogurt. For an extra crunch, pair it with crusty garlic bread or garlic knots. Beetroots: Fresh beets bring earthy sweetness. Feel free to mix red and golden varieties for a colourful twist. Garlic: Adjust to taste, whether you like a subtle hint or a robust garlic kick. Onion: Opt for white onion. However you can also use red, brown or shallots - based on your preference or what’s in your kitchen. Stock: Vegetable, or even mushroom stock enriches the soup. Use your favourite or what’s in the pantry. Rosemary: Fresh or dried rosemary imparts a fragrant, herbal note. Adjust quantity based on your preference. Salt and Pepper: Season to taste; these basics elevate the flavours. Start with a pinch and adjust as needed. Olive Oil: A drizzle to roast the veggies. Cream (vegan or dairy): I use dairy cream or vegan alternative. Coconut milk work too. Opt for what suits your taste and dietary preferences. Air fry at 180C for 15 minutes or until roasted and tender. Discard rosemary. If the beets still have a bit of resistance, transfer to a pot with the stock and cook for 10 minutes on the stove. Either using an immersion blender or stand blender, process until smooth. Stir in cream and serve with toppings! To switch things up, serve this roasted beetroot soup alongside a light salad like a mayo-free coleslaw. For additional variations, consider topping it with roasted pumpkin seeds, a sprinkle of grated cheese, or crumbled feta. Along with it, add fresh herbs like parsley, chive, or basil to make delightful optional additions.
More Easy Vegetarian Soup recipes to make you feel cozy
Air fryer roasted carrot soup Vegetarian 15 bean soup Curried Butternut Squash soup Carrot Red lentil soup
Roasted garlic beetroot tomato soup recipe below
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
