Instant Pot Fresh Tomato Soup
Servings: 4
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 lb cherry tomatoes or roma
- 6 garlic cloves minced
- 1 onion chopped
- 2 cups low-sodium chicken broth preferably homemade
- ¼ cup olive oil
- ¼ cup fresh basil chopped
- 2 tsp granulated sugar +/- adjust to your liking
- ½ tsp salt
- ½ tsp black pepper
- season with more salt & pepper to taste
Flour Mixture
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Instructions
- Preheat the oven to 425°F (218°C).
- In a big bowl: combine fresh cherry tomatoes, minced garlic, chopped onions, olive oil, salt and pepper. Toss/mix until evenly coated.
- Transfer and spread the tomatoes on a baking sheet (13" x 9").
- Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).
- Place the roasted tomatoes in the pressure cooker.
- Pour chicken broth and sugar in the cooker. Stir and mix.
- Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Remove the lid. Press the cancel button.
- Using a handle blender (if you don't have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth.
- Set cooker back to saute-high and bring to a simmer.
- Stovetop: Heat a sauce pan to medium-high. Then add 2 tbsp butter and 2 tbsp olive oil. Cook until the butter is fully melted. Turn the heat down to medium, then add 2 tbsp flour. Whisk until the flour is fully dissolved and creamy. Microwave: Heat butter and oil for 1-2 minutes or until fully melted and hot. Add flour then whisk until the flour is fully dissolved and creamy.
- Pour the flour mixture into the cooker and whisk.
- Add fresh chopped basils and stir.
- Season with salt and pepper to taste.
- Simmer for 7-10 minutes or until desired thickness/consistency. Press the canel button.
- Strain the tomato soup, using a fine wire mesh. With a whisk or wooden spoon gently work/press the tomatoes through the mesh (discard the seeds). Return the soup to the cooker.