Hello, I’m Kate. Today, I’m gonna show you how to make instapot roasted tomato soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Instapot Roasted Tomato Soup Recipe
Instapot Roasted Tomato Soup is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Instapot Roasted Tomato Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have instapot roasted tomato soup using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Instapot Roasted Tomato Soup:
- Prepare ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally
- Prepare ▢ 3 cups (750ml) unsalted chicken stock
- Make ready ▢ 3 (11g) garlic cloves, finely chopped
- Take ▢ 1 (248g) medium onion, chopped
- Get ▢ 1 (102g) carrot, chopped
- Take ▢ 2 tablespoons (30ml) olive oil
- Take ▢ 1 tablespoon (14g) unsalted butter (vegan
- Take ▢ 2 tablespoons (30ml) fish sauce
- Prepare ▢ 2 tablespoons (30g) jasmine rice
- Prepare ▢ A pinch dried basil
- Prepare ▢ A pinch dried thyme
- Make ready ▢ Salt, sugar & ground black pepper
- Take ▢ ½ cup (125ml) heavy cream (do not add if canning)
Instructions to make Instapot Roasted Tomato Soup:
- 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.
- 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 sausage as it can be (Instant Pot: wait until indicator says HOT).
- 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.
- 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.
- 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.
- 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!
- 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
- 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.
So that’s going to wrap this up with this distinctive dish instapot roasted tomato soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
