Tomato and Beet Soup

Yield: Serves 4-5

Photo by Dan Clapson


2 cups (480 mL) crushed tomatoes

4 golden beets, peeled and roasted

1 bulb roasted garlic

4 cups (1 L) vegetable stock

1 Tbs (15 mL) Three Farmers camelina oil

1 Tbs (15 mL) soy sauce

1 Tbs (15 mL) red wine vinegar

1 Tbs smoked paprika

1 Tbs smoked paprika ½ tsp cayenne pepper

1 small green zucchini, thinly sliced

1 small yellow zucchini, thinly sliced

salt and pepper


  1. Place the first 5 ingredients in a blender and puree until very smooth. Transfer to a large pot, along with the next 4 ingredients and bring to a simmer on medium-high heat.
  2. Once simmering, reduce to medium heat and let cook uncovered for 35 minutes, stirring intermittently.
  3. Add the sliced zucchini and let cook for another 10 minutes. Season to taste with salt and pepper before serving.

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