PCLinuxOS Recipe Corner Bonus: Instant Pot Tomato Soup

Instant Pot Tomato Soup

INGREDIENTS:

3-4 lbs. tomatoes roasted or fresh
2 Tbps olive oil
2 tsp kosher salt
2 tsp garlic minced
1 cup onion diced
2 Tbsp tomato paste
1 cup chicken broth
1 cup basil leaves packed
1 Tbsp parsley fresh or 1 tsp dried
1 tsp oregano dried
1 tsp salt to taste
1/2 tsp pepper
basil for garnish
Parmesan Cheese for garnish

DIRECTIONS:

Turn Instant Pot onto sauté and add olive oil and onions. Sauté until onions are soft and translucent. Add in garlic and stir for another 30 seconds.

Add in remaining ingredients and stir to combine.

Put on the lid, set the valve to sealing and set on high pressure for 15 minutes if using fresh tomatoes and set for 8 minutes if using roasted tomatoes. When the cycle is done, turn the Instant Pot off so it doesn't enter the warming stage. Allow a natural release for 15-20 minutes.

Remove lid and blend soup to desired consistency using an immersion blender or a high speed blender.

Garnish with some additional fresh basil and freshly grated Parmesan cheese.

Tips & Notes:

Tomatoes: You do not have to peel the tomatoes. I love the texture the peels give the soup but if you prefer, you can definitely peel them.

Using roasted tomatoes adds amazing flavor to the soup, but it is also delicious with just fresh tomatoes.

Cream: If you prefer, you can add some half-and-half or whipping cream to the soup to make it richer and creamier, I'd start with a 1/2 cup. Add the cream after blending the soup. Do not add it to the Instant Pot.

Blend: You can blend the soup two different ways. You can use an immersion blender or put it into your high speed blender. If you are using a regular blender, only do a little soup at a time, as the hot soup can cause the lid to blow off the blender. Blend to desired consistency. I like my soup a little thicker, with more texture.

NUTRITION:

Calories: 141    Carbs: 13g    Sodium: 1362mg    Fiber: 4g    Protein:3g