Instapot Roasted Tomato Soup
Instapot Roasted Tomato Soup

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, instapot roasted tomato soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Instapot Roasted Tomato Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Instapot Roasted Tomato Soup is something that I have loved my entire life.

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.

To get started with this recipe, we have to prepare a few ingredients. You can cook instapot roasted tomato soup using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Instapot Roasted Tomato Soup:
  1. Take ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally
  2. Prepare ▢ 3 cups (750ml) unsalted chicken stock
  3. Get ▢ 3 (11g) garlic cloves, finely chopped
  4. Prepare ▢ 1 (248g) medium onion, chopped
  5. Take ▢ 1 (102g) carrot, chopped
  6. Get ▢ 2 tablespoons (30ml) olive oil
  7. Take ▢ 1 tablespoon (14g) unsalted butter (vegan
  8. Take ▢ 2 tablespoons (30ml) fish sauce
  9. Prepare ▢ 2 tablespoons (30g) jasmine rice
  10. Make ready ▢ A pinch dried basil
  11. Make ready ▢ A pinch dried thyme
  12. Take ▢ Salt, sugar & ground black pepper
  13. Prepare ▢ ½ cup (125ml) heavy cream (do not add if canning)

Plus, the meat comes out so amazingly tender! 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.

Steps to make Instapot Roasted Tomato Soup:
  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.

Made this in a regular instapot. Took the first set of ingredients and blended them in my vitamix first. Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner. Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network. Oven Roasted Tomato Sauce was one of my favorite things to make because juicy ripe tomatoes at their peak of flavor!

So that’s going to wrap this up for this special food instapot roasted tomato soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!