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Instapot Roasted Tomato Soup

Before you jump to Instapot Roasted Tomato Soup recipe, you may want to read this short interesting healthy tips about The Foods You Select To Consume Will Certainly Effect Your Health.

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Citrus fruit will be one of the greatest things that you could have for your desserts, instead of having a piece of cake or even ice cream. All the nutrition in citrus fruit, including vitamin C, are also required for looking after your health. One desert that I have always enjoyed is orange pieces combined together with shredded coconut and mixed together with a mild honey dressing.

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We hope you got benefit from reading it, now let’s go back to instapot roasted tomato soup recipe. You can cook instapot roasted tomato soup using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Instapot Roasted Tomato Soup:
  1. Provide ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally
  2. Get ▢ 3 cups (750ml) unsalted chicken stock
  3. You need ▢ 3 (11g) garlic cloves, finely chopped
  4. Use ▢ 1 (248g) medium onion, chopped
  5. Get ▢ 1 (102g) carrot, chopped
  6. You need ▢ 2 tablespoons (30ml) olive oil
  7. Take ▢ 1 tablespoon (14g) unsalted butter (vegan
  8. Prepare ▢ 2 tablespoons (30ml) fish sauce
  9. Get ▢ 2 tablespoons (30g) jasmine rice
  10. Take ▢ A pinch dried basil
  11. You need ▢ A pinch dried thyme
  12. Prepare ▢ Salt, sugar & ground black pepper
  13. Prepare ▢ ½ cup (125ml) heavy cream (do not add if canning)
Instructions to make Instapot Roasted Tomato Soup:
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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
  8. 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.

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