Tomato Soup
⏱️ Prep: 5 min🍳 Cook: 45 min
Nutrition
per per serving232
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 3 pounds | 1.4 kg | field or roma tomatoes, cut in half horizontally |
| 3 cups | 720 ml | unsalted chicken stock (vegan: vegetable stock) |
| 3 cloves | garlic cloves, finely chopped | |
| 1 | medium onion, chopped | |
| 1 | carrot, chopped | |
| 0.5 cup | 120 ml | heavy cream (vegan: coconut milk) |
| 2 tbsp | 30 ml | olive oil |
| 1 tbsp | 15 ml | unsalted butter (vegan: olive oil) |
| 2 tbsp | 30 ml | fish sauce (vegan: light soy sauce) |
| 2 tbsp | 30 ml | jasmine rice |
| — | dried basil | |
| — | dried thyme | |
| — | salt, sugar & ground black pepper | |
| — | fresh basil (garnish) |
Instructions
Prep Time: 5 minutes. Cook Time: 45 minutes. Total Time: 50 minutes. Servings: 6. Calories: 232 kcal. Author: Amy + Jacky.
- Optional Flavor Enhancing Step - Quick Roast Tomatoes: 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 them to help them caramelize better. Place the tray on the oven's middle rack. Depending on your oven and tomatoes, it will take 45-65 minutes. *Note: This step maximizes the flavor. If you don't want to turn on the oven, brown the tomatoes (cut side down) with olive oil in the Instant Pot on Sauté More for 4-5 minutes. Set aside in a large bowl.
- Prepare Pressure Cooker: Heat up your pressure cooker over medium-high heat (Instant Pot: press Sauté, then Adjust to Sauté More). Ensure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Sauté Onion, Garlic and Carrot: Sauté the onions in 1 tbsp unsalted butter for roughly 2-3 minutes until softened. Add the garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add the chopped carrots and sauté for another minute.
- Deglaze: Pour in ~½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
- Pressure Cook Tomato Soup: Add the roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil and a pinch of dried thyme to the Instant Pot. Pour in 2 tbsp (30ml) fish sauce and the remaining unsalted chicken stock. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10-minute Natural Release. Open the lid carefully.
- Blend & Season: Blend the tomato soup to your desired consistency with an immersion hand blender. *Optional: Strain the soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste 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.
- Serve: Garnish with fresh basil. Enjoy immediately. This is a really good soup to serve with grilled cheese sandwiches on the side.
*Vegan options: use vegetable stock instead of chicken stock, coconut milk instead of heavy cream, olive oil instead of butter, and light soy sauce instead of fish sauce.
Source: https://www.pressurecookrecipes.com/instant-pot-tomato-soup/