Tomato Beetroot Soup with Grilled Pepper and Basil Crostini | How to make Tomato Beetroot Soup with Grilled Pepper and Basil Crostini

By Rita Arora  |  13th Jun 2017  |  
5.0 from 1 review Rate It!
  • Tomato Beetroot Soup with Grilled Pepper and Basil Crostini, How to make Tomato Beetroot Soup with Grilled Pepper and Basil Crostini
Tomato Beetroot Soup with Grilled Pepper and Basil Crostiniby Rita Arora
  • Prep Time

    60

    mins
  • Cook Time

    90

    mins
  • Serves

    3

    People

4

1





About Tomato Beetroot Soup with Grilled Pepper and Basil Crostini

As a kid I always loved savouring a bowl of tomato soup. In this recipe I have introduced beetroot that not only helps dilute the tanginess of the tomatoes, but also lends the dish a pretty colour.

Tomato Beetroot Soup with Grilled Pepper and Basil Crostini, a deliciously finger licking recipe to treat your family and friends. This recipe of Tomato Beetroot Soup with Grilled Pepper and Basil Crostini by Rita Arora will definitely help you in its preparation. The Tomato Beetroot Soup with Grilled Pepper and Basil Crostini can be prepared within 60 minutes. The time taken for cooking Tomato Beetroot Soup with Grilled Pepper and Basil Crostini is 90 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Tomato Beetroot Soup with Grilled Pepper and Basil Crostini step by step. The detailed explanation makes Tomato Beetroot Soup with Grilled Pepper and Basil Crostini so simple and easy that even beginners can try it out. The recipe for Tomato Beetroot Soup with Grilled Pepper and Basil Crostini can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Tomato Beetroot Soup with Grilled Pepper and Basil Crostini from BetterButter.

Tomato Beetroot Soup with Grilled Pepper and Basil Crostini

Ingredients to make Tomato Beetroot Soup with Grilled Pepper and Basil Crostini

  • FOR SOUP
  • Butter 2 tbsp
  • Olive oil 1 tbsp
  • Bay leaf 1
  • Cinnamon 1 stick
  • Onion 1 (thinly sliced)
  • Garlic 5 cloves
  • Tomato 5 (quartered)
  • Water 3 Cups
  • Beetroot 1 large (peeled and diced)
  • Black pepper powder 1/2 tsp
  • Salt to taste
  • Cream 4 tbsp
  • Black peppercorns to garnish ( crushed)
  • FOR THE CROSTINI -
  • Red bell pepper 1
  • Basil (Tulsi) leaves 10 ( finely chopped)
  • Olive oil 1 tbsp
  • Lemon juice 1/2 tsp
  • Black pepper powder 1/2 tsp
  • Salt to taste
  • Baguette 1
  • HOMEMADE BAGUETTE -
  • 4 cups of flour
  • 1-1/2 cups of luke Warm Water
  • 1-1/2 tsp of Yeast
  • 1 tsp of sugar
  • 1 tsp of salt

How to make Tomato Beetroot Soup with Grilled Pepper and Basil Crostini

  1. FOR SOUP -
  2. In a saucepan, heat 1 tbsp of butter and 1 tbsp of olive oil.
  3. Add the bay leaf, cinnamon stick, onion, garlic and tomatoes​. Saute for two minutes.
  4. Add 2 cups of water and bring to a boil.
  5. Cook till the tomatoes are soft.
  6. Once the mixture cools down, Discard the bay leaf and cinnamon stick and blend this mixture .
  7. Strain
  8. In a separate pan, saute the beetroot with the remaining 1 tbsp of butter.
  9. Add 1 cup of water and cook.
  10. till the beetroot is done.
  11. Once the mixture cools, blend it into a puree.
  12. Transfer the tomato soup to a saucepan and add the beetroot puree. Bring to a boil.
  13. Season with salt and pepper.
  14. Discard the scum
  15. Soup is ready.
  16. Serve the soup with the swirl of cream and garnish with freshly crushed peppercorns.
  17. FOR THE CROSTINI -
  18. Rub the bell pepper with a little bit of oil
  19. and grill in a preheated oven at 220° C for about 20 minutes,
  20. untill the skin is charred. Keep aside in a bowl.
  21. Once the grilled pepper cools down, remove the skin,
  22. deseed and cut into small dices.
  23. In a small bowl, add all the other ingredients( basil leaves, lemon, garlic, salt and black pepper) to the chopped bell pepper and mix well.
  24. Slice the baguette and lightly toast them.
  25. Spoon the mixture over these slices and serve.
  26. FOR BAGUETTE
  27. Add the sugar and yeast in a small bowl in warm water and set aside to proof for about 5 minutes.
  28. In the bowl, add the flour and salt along with the yeast mixture.
  29. knead the dough for about 6 to 7 minutes or until you have a smooth dough.
  30. Oil a large bowl with some vegetable oil and place the dough in the bowl, cover with plastic wrap and place it somewhere warm to rise for about an hour or until doubled in size.
  31. Dump dough on a floured surface and cut into 3 equal pieces, roll each piece into a 12 inch rope and place them on a baguette pan. ( I have made my baguette pan with foil paper)
  32. Shape it
  33. Put the cut marks
  34. My baguette pan from foil paper.
  35. Cover with a towel and let them rise until doubled, about an hour.
  36. Preheat the oven to 180- 200 degrees, place a pan with water on the bottom rack in the oven. (optional)
  37. Place the baguette pan on the middle shelf and close the oven door.
  38. When it gets the golden brown colour on top, cover the baguette with foil to avoid burning from top.
  39. Let them bake for about 15 minutes or until crispy and brown.
  40. Allow them to cool a bit before serving

Reviews for Tomato Beetroot Soup with Grilled Pepper and Basil Crostini (1)

Tanya Chauhan6 months ago

Yummyy..
Reply