I am a sucker for my instant pot. You guys it has revolutionized my cooking and my love for it runs so deep. Today I’m sharing a super easy Tomato Soup. It’s made with fresh tomatoes, garlic, and Italian dried herbs. Alex loves tomato soup and if I serve it with a toasty side of grilled-cheese sandwich, forget it! He’s on cloud nine.
I like to use fresh tomatoes because it gives a really light and fresh flavor. If you want a more earthy and deeper tomato flavor, you can add a few of my roasted tomatoes. Regardless of how you make it, this soup is always a hit. It’s warm and perfect for this cooler weather!
Alex’s favorite tomato soup
Ingredients
12- 15 tomatoes on the vine
14 oz chicken stock
3 oz good quality tomato paste
6 garlic cloves smashed
1 tbs of salt
1 tsp of sugar
2 tbs dry Italian seasoning
1 cup of heavy cream
sour cream for serving
Instructions
In an instant pot, add all of the tomatoes and 2 cups of stock. Cook on high pressure for 10 minutes. This will cook the tomatoes down and allow for easy peeling.
After the 10 minutes are up, remove the peel (it’s ok if a little of the peel is left in there because you’ll end up blending it. If you like it super smooth then you can use a sifter )
Add the seasoning, garlic and tomato paste. Lock the lid and cook on high for another 30 minutes.
This is when I usually forget about it – I’ll make the soup in the afternoon and go about my day. Then when we’re ready to eat it I’ll open the instant pot, add the cream and blend with an immersion blender.
If you’re making it right away then go ahead and release the pressure, add the heavy cream and use an immersion blender. Leave the soup on warm or saute mode to make sure it’s nice and warm.
Adjust the salt as needed and top with a dollop of sour cream!
Want more recipe inspiration? Check it out here
