This Tomato Soup is so fresh and full of goodness, it's so delicious it will warm your soul.
Ingredients
5lb roma tomatoes cut in ½
5 garlic cloves
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon cracked pepper
Fresh Thyme
Fresh Basil
4 cups chicken stock
½ yellow onion
EVVO - drizzle on tomatoes and garlic
(Optional coconut milk)
Instructions
Set oven to 400 degrees
Slice the tomatoes and place cut side face up on a baking sheet lined with parchment paper.
Add 5 garlic cloves on the pan. Drizzle EVVO on tomatoes and cover the garlic with EVVO.
Sprinkle the salt and cracked pepper on the tomatoes (if the tomatoes are out of season, you can sprinkle with sugar to add in a sweetness but it's not necessary)
Roast the tomatoes at 400 for 60 minutes.
Heat a frying pan over medium heat and grease it lightly with oil. Add the onion and cook until translucent
Combine all of the ingredients (tomato, garlic, and onion) for the soup in the instapot. Add in the 4 cups of chicken stock, thyme, basil, red pepper flakes. Feel free to add in more pepper/salt if you desire.
Once everything is ready to go in the instapot, close lid and set to 4 minutes on normal pressure.
Let the pressure cooker naturally release.
Use an immersion blender to blend everything together - use it on a low setting so there isn't splatter.
Lastly, if you want to make the soup creamy, add in ½ cup of coconut milk
Recipe by Basil + Balance at http://basilandbalance.com/2019/04/12/gourmet-grilled-cheese-and-real-tomato-soup-2/