Instant Pot Tomato Soup

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Day 214.

Check out this yummy instant pot tomato soup! We love tomato soup, especially with grilled cheese sandwiches. And I am a firm believer that soup, especially this one, is not just for fall and winter. Fresh garden-grown tomatoes are at their peak now and are sure to make this recipe truly delicious.

Instant Pot Tomato Soup

Adapted from Homemade Tomato Soup.

Ingredients

2 tomatoes, chopped (or 1 14.5-ounce can of diced tomatoes)

3/4 cup extra virgin olive oil

Salt and freshly ground black pepper

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1 bay leaf

2 tablespoons margarine

1/4 cup chopped fresh basil leaves

1/2 cup soy cream (optional)

Parmesan cheese substitute (optional)

Method

Preheat oven to 450 degrees Fahrenheit.

Strain the tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the carrot, onion, and garlic, cook until softened, about 10 minutes.

Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth, bay leaf, and butter.

Simmer until vegetables are very tender, about 15 to 20 minutes.

Add basil and cream, if using.

Puree with a handheld immersion blender until smooth.

Instant Pot Method

Add all ingredients, except basil and cream, to the instant pot.

Cook on high pressure for 15 minutes.

Allow pressure to release naturally.

Add basil and cream, if using.

Puree with an immersion blender.

Serve.

·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.

Yield: 4

Homemade Tomato Soup

Print

We love vegan tomato soup, especially fresh tomato soup with grilled cheese sandwiches. And I am a firm believer that soup, is not just for fall and winter.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 tomatoes, chopped (or 1 14.5-ounce can of diced tomatoes)
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 bay leaf
• 2 tablespoons margarine
• 1/4 cup chopped fresh basil leaves
• 1/2 cup soy cream (optional)
• Parmesan cheese substitute (optional)

Instructions

1. Add all ingredients, except basil and cream, to the instant pot.
2. Cook on high pressure for 15 minutes.
3. Allow pressure to release naturally.
4. Add basil and cream, if using.
5. Puree with an immersion blender.
6. Serve.

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