Recipe: Yummy Instapot Roasted Tomato Soup

Recipe: Yummy Instapot Roasted Tomato Soup Delicious, fresh and tasty.

Instapot Roasted Tomato Soup. Set your Instant Pot of Pressure Cooker to the saute function and let it get hot. Saute the onions and garlic in the instant pot before adding the the broth. I recommend using vegetable broth, otherwise your tomato soup will have a chicken flavor that will overwhelm the tomato.

Roasted Tomato Soup made in the instant pot brings the fresh flavors of a late summer garden to your dinner table.

Thick and hearty and packed with basil and more, this easy dinner is loved by the whole family!

This allows me to make homemade soup without heating up the kitchen!

You can cook Instapot Roasted Tomato Soup using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Instapot Roasted Tomato Soup

1. It’s of ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally.

2. It’s of ▢ 3 cups (750ml) unsalted chicken stock.

3. Prepare of ▢ 3 (11g) garlic cloves, finely chopped.

4. It’s of ▢ 1 (248g) medium onion, chopped.

5. Prepare of ▢ 1 (102g) carrot, chopped.

6. Prepare of ▢ 2 tablespoons (30ml) olive oil.

7. It’s of ▢ 1 tablespoon (14g) unsalted butter (vegan.

8. Prepare of ▢ 2 tablespoons (30ml) fish sauce.

9. You need of ▢ 2 tablespoons (30g) jasmine rice.

10. It’s of ▢ A pinch dried basil.

11. You need of ▢ A pinch dried thyme.

12. You need of ▢ Salt, sugar & ground black pepper.

13. It’s of ▢ ½ cup (125ml) heavy cream (do not add if canning).

And it is perfect to cook all sorts of tomato recipes during garden season.

Be sure to serve this soup with some type of crusty bread, like this Instant Pot Artisan Bread for dipping.

And if you are in for a whole vegetarian meal, I think this Polenta and Roasted Veggies dinner will pair up perfectly with the tomato soup!.

If you make this Instant Pot Tomato Soup recipe be sure to leave a comment and/or give this recipe a rating!

Instapot Roasted Tomato Soup instructions

1. Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & ground black pepper. If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Place baking tray in the oven’s middle rack. Depending on your oven and tomatoes, it will take 45 - 65 minutes..

2. Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT)..

3. Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften. Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute..

4. Pour ~ ½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful..

5. Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully..

6. Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste the soup and season with salt if necessary. Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!.

7. Garnish with fresh basil. Enjoy immediately. This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side.

8. You may also water-bath or steam can this soup. Process pint jars for 20 minutes. Quart jars for 25 minutes. As mentioned above, do not add the heavy cream if canning. Add the cream as you open the jars and reheat..

How To Make Instant Pot Roasted Tomato Basil Soup: First, roast the tomatoes.

Poke holes in the roma tomatoes, cut them in half, and place them cut side-up on a parchment lined baking sheet.

Drizzle with oil and season to taste, sprinkling on some sugar if they're out of season.

Select the "Sauté" function on the Instant Pot® and add olive oil once hot.

Add onion, celery, and carrots and season with salt and black pepper, to taste.