Instant Pot Tomato Herb Soup

/
Instant Pot Tomato herb Soup

Whether you just had all your tomatoes ripen at once, ordered WAY TOO MANY online grocery shopping (me), or just love tomatoes, this recipe is for you! This tomato soup is simple, fast and delicious. Add your own toppings to mix it up each day, or freeze in separate containers so you’ll always have lunch!

Tomatoes’ main antioxidant is lycopene, which has been shown to help enhance immunity, bolster the cardiovascular system, reduce the risk of cancer, boost bone strength and even reduce the risk of sunburn.  Speaking of lycopene, the best ways to increase the absorption of this antioxidant are also amazingly delicious. Since lycopene is fat-soluble, eating tomatoes with fat (aka: some olive oil on) increases its potency. Cooking tomatoes also can increase the antioxidant levels by 62 percent! That means this tomato soup is a winning combo: delicious and amazing for you.

Onions contain the powerful polyphenol quercetin as well as sulfur compounds, which means they're brimming with powerful antioxidants that help protect us from cardiovascular disease and cancer. Research shows that garlic helps boost our immune system, and may even reduce the severity of the cold and flu. Don't forget the herbs, which are nutritional powerhouses in their own right!

Servings: 12 (1 cup)

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients: 

  • 4 pounds  tomatoes, cut in half

  • 2 tablespoons olive oil

  • 1/4 cup olive oil

  • 3 teaspoons of salt

  • 1 tablespoon butter

  • 7 cloves Garlic, chopped

  • 2 medium onions, chopped

  • 1/4 tsp red pepper flakes

  • 1 sprig Rosemary

  • 1 tablespoon fresh thyme or oregano leaves

  • 1 cup packed fresh basil leaves

  • 1/2 tsp pepper

  • 1 1/2 cups low sodium vegetable or chicken stock

  • 1/4 cup parmesan cheese

Directions: 

  • Set instant pot on sautee. When hot, add oil and butter. Add onions, stirring occasionally, and cook till they’re translucent. Add garlic and cook for a few minutes.

  • Add tomatoes, salt, rosemary, thyme or oregano, basil leaves, red pepper flakes, pepper, vegetable broth, and parmesan. Stir.

  • Place the lid on the pot and set the steam release knob to the sealing position. Turn off the Sauté setting and press the Pressure Cook button or dial, then the +/- button or dial to select 20 minutes.

  • When the cycle is finished, turn off and ensure it is not left on the warming cycle. Let the pot sit to release steam, for about 20 minutes. Double-check steam is released, for example with a long spoon handle, then turn the steam release valve to the venting position.

  • Open lid and stir. Use an immersion blender or blender until it is at the desired smoothness.

  • Taste and add salt as needed. For extra flavor, sprinkle with croutons, basil leaves, pumpkin seeds, feta, or parmesan. Serve hot and enjoy!