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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!

Contributor:  
Contributor:  
Heidi (Bartholomew) Mallow

Category:
Category:

Ingredients:  
Ingredients:  
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
Salt
Pepper

Directions:
Directions:
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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