23. Instant Pot Tomato Soup
Ingredients:
- 1 medium onion chopped finely
- 4 cloves garlic , chopped
- 796mls / 27oz / 3⅓ cups canned crushed tomatoes , or passata
- 156mls / 5.5oz / 1 heaping ½ cup tomato paste , NOT sauce or ketchup (tomato puree in the UK)
- 2 teaspoons salt
- 70g / ½ slightly heaping cup raw cashew nuts , not roasted
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 -2 tablespoons sugar *
- 1200mls / 5 cups water
Instructions:
In an Instant Pot (mine is the 6 quart)
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Saute the onions in a couple tablespoons of water in the Instant Pot. Once starting to go golden, add the garlic and cook stirring frequently for another minute then turn off the Instant Pot.
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Add all of the other ingredients. Put the lid on and seal the vent. Set to high pressure for 7 minutes then allow the pressure to release naturally.
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Transfer soup to a blender and blend until smooth, or use a stick blender in the Instant Pot (the soup will be creamier if you use a blender). Return to the Instant Pot.
If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Check seasoning and add more salt, pepper or sugar if necessary before serving.
On the stove top
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Saute the onions in a couple tablespoons of water in a large pan. Once they are starting to go golden, add the garlic and continue to cook for another minute.
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Add all of the other ingredients and cook over a medium heat for about 20 minutes, stirring occasionally.
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Transfer soup to a blender and blend until smooth, or use a powerful stick blender in the pan (the soup will be creamier if you use a blender). Return to the pan.
If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Check seasoning and add more salt, pepper or sugar if necessary before serving.
Notes
- Sugar brings out the flavour of the tomatoes and really helps the overall flavour of the soup. I like to use 2 tablespoons in this recipe. If you aren’t sure add 1 tablespoon at the beginning, then taste when cooked and add another tablespoon if necessary.
Leftovers will keep for up to a week in the fridge and also freeze well.
Originally posted 2019-03-12 14:01:51.
