Instant Pot Tomato Soup
User Reviews
5
Instant Pot Tomato Soup
Description
This recipe begins with an optional roasting step where halved tomatoes are caramelized with olive oil, salt, and pepper to intensify flavor. Alternatively, the tomatoes can be browned on the bottom of the Instant Pot. Then onions, garlic, and carrots are sautéed in butter and olive oil before adding tomatoes, chicken stock, jasmine rice, herbs, fish sauce (or soy sauce), salt, sugar, and pepper.
The soup is pressure-cooked to quickly soften the vegetables and meld the tastes, then blended to a smooth consistency. Heavy cream is stirred in at the end to create a velvety texture. Its balance of bright tomato acidity with creamy richness makes it appealing without being overly heavy.
Serving suggestions include garnishing with fresh basil for aroma. The recipe accommodates vegan substitutions such as vegetable stock, coconut milk, olive oil, and soy sauce to maintain flavor while omitting animal products.
Omitting the roasting step results in a fresher tomato flavor but less caramelized notes. Cooking times and ingredient choices can be adjusted to suit preferences.
Ingredients
- 3 pounds (1396g) tomato cut in half horizontally, or roma tomato
- 3 cups (750ml) chicken stock vegan option: use vegetable stock, unsalted
- 3 (11g) garlic finely chopped, cloves
- 1 (248g) onion chopped, medium
- 1 (102g) carrot , chopped
- ½ cup (125ml) heavy cream (vegan option: use coconut milk)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (14g) butter vegan option: use olive oil, unsalted
- 2 tablespoons (30ml) fish sauce (vegan option: use regular soy sauce)
- 2 tablespoons (30g) jasmine rice
- A pinch basil dried
- A pinch thyme dried
- salt to taste
- sugar
- ground black pepper
Garnish:
- basil fresh
Instructions
- Optional Flavor Enhancing Step - Quick Roast Tomatoes: 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.*Note: This step maximizes the flavor of your tomatoes. If you don’t want to turn on the oven, another option is to brown the tomatoes (cut side down) with olive oil in the Instant Pot on Sauté More for 4 - 5 minutes. Set aside on a large bowl.
- Prepare Pressure Cooker: 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).
- Sauté Onion, Garlic, and Carrot: 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.
- Deglaze: 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.
- Pressure Cook Tomato Soup: 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 & Season: 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!
- Serve: 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 :)
Notes
- Rating this recipe in the comments section helps improve it over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 539mg | 22% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5080IU | 102% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 61mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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