Ahhh Fall… the leaves falling, the acorns crunching under my feet, the cold fronts that blow through…who doesn’t love Fall? Sure, Summer is gone and the holidays are approaching, but it seems like Fall is the calm before the storm. I love adding cool weather recipes like this Instant Pot Tomato Soup to my lineup. It is SO good and really good for you! Serve with cornbread, garlic toast, grilled cheese…or just serve alone. It is simply delicious.
>> Don’t have an Instant Pot? I’ve got you covered! Scroll all the way down for stovetop directions. <<
I have fond memories of tomato soup and grilled cheese. Okay actually it was cheese toast, which is just a piece of toast with melted American cheese on it, made in the oven, served with a can of tomato soup. And really, as I remember it, I never was really a fan of tomato soup as a child. Until I grew up and became smarter and realized that tomatoes and garlic pureéd into delicious goodness and served warm was actually downright delicious!
This recipe is super easy. Don’t let the roasting of the tomatoes bum you out. You can totally get a few cans of already roasted tomatoes and sub them in this recipe. Or you can throw it all in the Instant Pot and have non-roasted tomatoes, it really does not matter. What matters is that this recipe is delicious and your family is going to love it!
Instant Pot Tomato Soup
Serve this delicious Instant Pot Roasted Tomato Soup for dinner!
Ingredients
- 3 lbs plum tomatoes, (approximately 12 tomatoes)
- 1 head garlic
- 2 TBSP olive oil
- 2 onions, chopped
- 2 TBSP tomato paste
- 1 tsp paprika
- 2 sprigs fresh oregano or basil
- Salt and pepper, to taste
- 4-5 cups vegetable or chicken broth
Instructions
- Preheat oven to 425F
- Grease or line a large baking sheet with parchment paper and set aside.
- Clean your tomatoes and cut each in quarters.
- Place cut side up on your baking sheet.
- Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
- Roast the tomatoes for 25 minutes until skins are browned or blackened.
- You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set tomatoes aside and discard skins.
- Place the oil in the Instant Pot on the Sauté setting.
- Add the onion once the oil is hot and sauté two minutes.
- Turn off the sauté setting.
- Purée the roasted tomatoes, roasted peeled garlic, oregano or basil, and cooked onion until smooth. (Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.)
- Return the puréed soup to Instant Pot and add in all other ingredients.
- Secure the lid and select the stew/soup setting for 10 minutes.
- Natural release and season to taste.
Don’t own an Instant Pot? No problem! Try this recipe on the stove!
Roasted Tomato Soup
Make this delicious Roasted Tomato Soup on the stove top!
Ingredients
- 3 lbs plum tomatoes, approximately 12 tomatoes
- 1 head garlic
- 2 TBSP olive oil
- 2 onions, chopped
- 2 TBSP tomato paste
- 1 tsp paprika
- 2 sprigs fresh oregano
- Salt and pepper, to taste
- 4-5 cups vegetable or chicken broth
Instructions
- Preheat oven to 425F
- Grease or line a large baking sheet with parchment paper and set aside.
- Clean your tomatoes and cut each in quarters. Place cut side up on your baking sheet.
- Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
- Roast the tomatoes for 25 minutes until skins are browned or blackened.
- You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. (Alternatively, you can leave the peeling on!)
- Set tomatoes aside and discard skins.
- Remove the skin from the garlic head and discard the skin, keeping the garlic.
- Place the olive oil in a large soup pot and heat over medium heat.
- Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic, spices and tomato paste.
- Heat until fragrant, then add the tomatoes and broth.
- Increase heat to high until boiling, then reduce to a simmer. Continue simmering for 20 minutes.
- In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.
- Return the pureed soup to the pan and taste.
- Adjust the spices and cook another 2 minutes to rewarm.