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When I was a kid, I loved tomato soup especially when it was paired with delicious grilled cheese.
My friends called me weird and taunted me for eating something so gross. They wanted to know how I could eat “the grossest vegetable of all.”
That’s when in true Kim fashion, I reminded them that tomatoes are not vegetables but fruit. More taunting.
Of course, I later learned that tomatoes are considered both a fruit and a vegetable.
Oh well. You live and you learn.
You say tomayto. I say mater. 🤪
Years later, I’m still enjoying the heck out of tomato soup but now I prefer making it fresh versus canned. You just can’t beat the flavor.
This recipe calls for three pounds of fresh tomatoes so if you can, buy your tomatoes at a local farmer’s market. They’ll be cheaper and they should taste better.
If you have no idea where your local farmer’s market is, here are two online directories to help:
Make sure you grab some fresh rosemary, thyme, and basil while you’re there cause you’ll need that also.
As soon as the temperature drops below 60 degrees, I’m making a pot of this. I’ve been craving it for weeks but I have no desire to eat tomato soup when it’s 105 degrees outside.
Cooler weather, I’m ready for you.
Anyway, cheers to all my fellow mater soup lovers!!
This fresh and flavorful tomato soup is made using fresh tomatoes and herbs without having to turn the stovetop on. A deliciously easy Instant Pot Tomato Soup recipe.
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 cup chicken or vegetable stock
- 3 lbs. fresh tomatoes, chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup fresh basil leaves, julienned (+ extra for garnish)
1. Select the “Sauté” function on the Instant Pot® and
add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
2. Pour in the stock and deglaze the bottom of the pot,
gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
3. Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
4. When cook time is complete, allow pressure to release
naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
5. Carefully transfer tomato mixture to a food processor
or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
6. To serve, transfer soup to individual bowls while
still hot and garnish with additional fresh basil if desired.
This is a French term for cutting food into thin, short strips. You can learn more about this technique here.
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If you make this recipe, feel free to tag me on social media. I’d love to know what you think!
You won’t believe how easy it is to make tomato soup from scratch! Yep, from scratch. It’s better than the canned stuff too!
Recipe=>Instant Pot Tomato Soup Made with Fresh Tomatoes + Basil | winterandsparrow.com
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