Chunky Red Beet-and-Tomato Soup

Serving Size: 6
Prep Time:
Total Time:

This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washington, DC-based string of restaurants that focuses on healthy and delicious food that’s also good for the planet.


  • 1 Tbsp extra-virgin olive oil
  • sea salt
  • 0.25 tsp cayenne, plus more for seasoning
  • 0.75 tsp ground cumin, plus more for serving
  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 large beets (1 1/2 pounds), peeled and cut into 1/2-inch pieces
  • 1 28-ounce can whole peeled Italian tomatoes, crushed by hand, juices reserved
  • 2 garlic cloves, minced
  • 1 medium onion, cut into 1/2-inch dice
  • whole-milk plain Greek yogurt, for serving


  1. In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne. Season with salt and add enough water to cover the vegetables by 1 inch. Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.
  2. Reheat the soup and season with salt, cumin and cayenne. Serve topped with a dollop of yogurt and a pinch of cumin.

Make Ahead: The soup can be refrigerated for up to 3 days.

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Recipe Credit: Michael Stebner
Image Credit: Nate Cover