Quick, easy, and healthy, this instant pot tomato basil soup is a fabulous lunch option.
Preheat your oven to 400°F
If the tomatoes are large, halve or quarter them. Toss together the tomatoes, onions, garlic, olive oil, salt, and pepper until coated.
Spread the tomatoes, onions, and garlic, on a parchment lined baking sheet and roast for 45 minutes.
Add the gluten free chicken broth, fresh basil leaves, thyme, oven-roasted tomatoes, onions, garlic, and all the liquid from the baking sheet, and then lastly pour over the crushed tomatoes (see note 1) to the pressure cooker.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure, then let the pressure drop for 10-15 minutes before releasing the remaining pressure and opening the lid.
Blend soup using a hand blender in the pan or pour it into a blender, be careful with the hot soup!
Taste and season further with salt and pepper as needed.
Serve with garnish of fresh basil leaves. Other options include adding a swirl of cream, or full fat canned coconut milk for dairy free.
fresh tomatoes - this recipe is best with fresh in season ripe tomatoes, it simply won't taste great with watery tasing grocery store tomatoes that appear in the winter.
crushed tomatoes - do not put these into the pressure cooker first, add them last on top of all the other ingredients so that they do not cause the pressure cooker to burn.
nutrition - serves 10, serving size is about 1 cup (250mls). I got 2.5 quarts (2.36 litres) total of soup.
seasoning - taste and add more the salt at the end as needed. Different broths and stocks have differing amounts of salt so how much you need will vary depending on what brand you use. I prefer low sodium brands so I can adjust the taste myself.
adapted from Ina Garten
found on www.noshtastic.com