Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 5 min
Cook time: 45 min
Yield: 6
Ingredients: 3 pounds (1396g) field or roma tomatoes (, cut in half horizontally); 3 cups (750ml) unsalted chicken stock ((vegan option: use vegetable stock)); 3 (11g) garlic cloves (, finely chopped); 1 (248g) medium onion (, chopped); 1 (102g) carrot (, chopped); 1/2 cup (125ml) heavy cream ( (vegan option: use coconut milk)); 2 tablespoons (30ml) olive oil; 1 tablespoon (14g) unsalted butter ( (vegan option: use olive oil)); 2 tablespoons (30ml) fish sauce ( (vegan option: use light soy sauce)); 2 tablespoons (30g) jasmine rice; A pinch dried basil; A pinch dried thyme; Salt, sugar & ground black pepper to taste; Fresh basil

Instant Pot Tomato Soup was pinched from <a href="https://www.pressurecookrecipes.com/instant-pot-tomato-soup/" target="_blank" rel="noopener">www.pressurecookrecipes.com.</a>

"Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese...."

INGREDIENTS

•

3 pounds (1396g) field or roma tomatoes (, cut in half horizontally)

•

3 cups (750ml) unsalted chicken stock ((vegan option: use vegetable stock))

•

3 (11g) garlic cloves (, finely chopped)

•

1 (248g) medium onion (, chopped)

•

1 (102g) carrot (, chopped)

•

1/2 cup (125ml) heavy cream ( (vegan option: use coconut milk))

•

2 tablespoons (30ml) olive oil

•

1 tablespoon (14g) unsalted butter ( (vegan option: use olive oil))

•

2 tablespoons (30ml) fish sauce ( (vegan option: use light soy sauce))

•

2 tablespoons (30g) jasmine rice

•

A pinch dried basil

•

A pinch dried thyme

•

Salt, sugar & ground black pepper to taste

•

Fresh basil

Go To Recipe

review