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How to Make Roasted Tomato Soup in an Instant Pot Free Recipe

How to Make Roasted Tomato Soup in an Instant Pot Free Recipe

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How to Make Roasted Tomato Soup in an Instant Pot Free Recipe
by Kristin Omdahl

Many of us have comforting childhood memories of cream of tomato soup and grilled cheese sandwiches. But as an adult, I have really moved away from canned foods and especially savory foods containing added sugar or high fructose corn syrup.

This soup recipe explores the sweet side of caramelization of savory vegetables for subtle sweetness and does not include any directly added sweeteners The roasting step gives the soup an extra layer of flavor, too. It also is thickened with a baked potato instead of cream, for those interested in a non-dairy tomato soup.

The basil is added at the very end to fully embrace its fragrant aroma.

What you will need:
3 lbs vine ripened tomatoes, quartered
2 TBSP extra virgin olive oil
1 head garlic, sliced in half
1 red onion, quartered
2 cups vegetable stock
3

TBSP tomato paste
1 russet potato, roughly chopped
2 TBSP nutritional yeast
1 tsp red pepper flakes
1/2 bunch fresh parsley
3 TBSP finely sliced (chiffonade) fresh basil
salt and pepper to taste

Garnishing ideas:
Drizzled extra virgin olive oil
Parmesan cheese: shaved, shredded or grated
Sliced kalamata olives
Fresh basil or your favorite herbs
Croutons

What to do:
1. Preheat oven to 450 degrees.

2. Quarter the tomatoes and onions.

3. Slice the head of garlic in half, separating the top from the bottom. You will see a cross-section of each clove.

4. Toss the tomatoes, onions and garlic with the olive oil and season with salt and pepper on a baking sheet.

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5. Roast the tomatoes, onions and garlic until the edges begin to brown, approximately 30 minutes.

6. Pour the roasted veggies into the InstaPot along with any cooking juices left in the pan. Squeeze the cloves of garlic out of the skins. Discard the skins.

7. Add remaining ingredients into the Instant Pot.

8. Close the lid and set the Instant Pot to the soup setting for 15 minutes.

9. Let the pressure release naturally.

10. Discard the stems of the parsley and place the tops back in the pot.

11. With an immersion blender, puree the soup while still in the pot.

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12. Add the fresh basil. Adjust the seasoning, if necessary.

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Garnish with a drizzle of extra virgin olive oil for serving. Shaved parmesan cheese, sliced kalamata olives, croutons, more fresh herbs... the garnishing possibilities are endless!

We eat this as soup on the first day, and then use it as a pasta sauce the next day. It is delicious over gnocchi or ziti.

Click here for more of Kristin's free recipes! 

This recipe is being featured at http://iprecipesfinder.com check them out for even more Instant Pot Recipes!

 

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