Easy Recipe: Tasty Instapot Roasted Tomato Soup

Instapot Roasted Tomato Soup. Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time. Last week I tweaked my classic Fire-Roasted Tomato Soup a bit and tested it out in the Instant Pot.

And tomato soup on a chilly. This roasted tomato soup recipe is absolutely my favorite homemade soup recipe and it's so easy to make. #tomatosoup #bestrecipes Homemade Tomato Soup is made with fresh tomatoes and other wholesome ingredients for a flavor-packed soup that is easy to make. #tomato #tomatosoup. And the meat, potatoes, carrots and flavorful gravy all come together in ONE POT for the easiest clean up ever. You can cook Instapot Roasted Tomato Soup using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Instapot Roasted Tomato Soup

1. Prepare 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. You need of ▢ 1 (248g) medium onion, chopped.
5. You need of ▢ 1 (102g) carrot, chopped.
6. Prepare of ▢ 2 tablespoons (30ml) olive oil.
7. Prepare of ▢ 1 tablespoon (14g) unsalted butter (vegan.
8. Prepare of ▢ 2 tablespoons (30ml) fish sauce.
9. Prepare of ▢ 2 tablespoons (30g) jasmine rice.
10. You need 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).

Plus, the meat comes out so amazingly tender! Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner. Made this in a regular instapot. Took the first set of ingredients and blended them in my vitamix first.

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..

Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this. If you are using leftover pot roast, just sauté only the onions, carrots and celery to begin with, and then add diced up leftover pot roast when you add the. I would also like to add that my skillet cornbread is the perfect companion for this soup.