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Roasted Instant Pot Tomato Basil Soup Recipe

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This recipe for Roasted Instant Pot Tomato Basil Soup, by , is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Heidi (Bartholomew) Mallow


3 lbs field or roma tomatoes, halved
3 C unsalted chicken or vegetable stock
3 garlic cloves, finely chopped
1 medium onion, chopped
1 carrot, chopped
˝ C heavy cream
2 Tbsp olive oil
1 Tbsp unsalted butter
2 Tbsp soy sauce)
2 Tbsp jasmine rice
Dried basil
Dried thyme

Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & pepper. Place baking tray in the oven’s middle rack. Bake 45-65 minutes. Press the sauté button on your instant pot, then adjust button to sauté more function. Wait until indicator says hot. Sauté onions in 1 tbsp unsalted butter for roughly 2-3 minutes until softened. Add in garlic and season with a pinch of salt and pepper. Sauté for 1 minute until fragrant. Add in chopped carrots and sauté for another minute. Pour in about ˝ cup stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Add the roasted tomatoes, 2 tbsp jasmine rice, a pinch of dried basil, and a pinch of dried thyme in. Pour in 2 tbsp soy sauce and remaining stock. Close the lid and cook at high pressure for 3 minutes, then turn off the heat and do a 10 minute natural release. Open the lid carefully. Blend the tomato soup into desired consistency with an immersion hand blender. Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ˝ cup heavy cream. Taste the soup and season with salt if necessary.




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