Instapot Roasted Tomato Soup. Instant Pot Tomato Soup Set your Instant Pot of Pressure Cooker to the saute function and let it get hot. Saute the onions and garlic in the instant pot before adding the the broth. I recommend using vegetable broth, otherwise your tomato soup will have a chicken flavor that will overwhelm the tomato.

After the tomatoes are roasted, press the Saute button on your Instant Pot. Add minced garlic, tomato paste, salt, pepper, and red pepper flakes. How to Make Tomato Soup in an Instant Pot Saute the onion and carrots in oil in the Instant Pot. You can have Instapot Roasted Tomato Soup using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Instapot Roasted Tomato Soup

You need of ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally.
You need of ▢ 3 cups (750ml) unsalted chicken stock.
You need of ▢ 3 (11g) garlic cloves, finely chopped.
You need of ▢ 1 (248g) medium onion, chopped.
You need of ▢ 1 (102g) carrot, chopped.
Prepare of ▢ 2 tablespoons (30ml) olive oil.
It's of ▢ 1 tablespoon (14g) unsalted butter (vegan.
Prepare of ▢ 2 tablespoons (30ml) fish sauce.
You need of ▢ 2 tablespoons (30g) jasmine rice.
Prepare of ▢ A pinch dried basil.
You need of ▢ A pinch dried thyme.
It's of ▢ Salt, sugar & ground black pepper.
It's of ▢ ½ cup (125ml) heavy cream (do not add if canning).

Add olive oil, celery, carrot, onion, and garlic. Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor. How to Make Roasted Red Pepper Tomato Soup in an Instant Pot Pressure Cooker Turn Instant Pot on Saute, high.

Instapot Roasted Tomato Soup step by step

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 hot 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..

Wait for it to display 'Hot'. Add olive oil, chopped onions, crushed ginger and garlic. Add roughly chopped and de-seeded tomatoes (or canned diced tomatoes), carrots and roasted red peppers. Gather foil up carefully and pour tomatoes, jalapeños and garlic into your Instant Pot (or big pot for stove version) on top of the caramelized onions. Stir in canned tomatoes, basil, oregano and bone broth.