Recipe

5. Instant Pot Tomato Soup

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5. Instant Pot Tomato Soup

INGREDIENTS

1 medium onion chopped finely
▢4 cloves garlic , chopped
▢796mls / 27oz / 3⅓ cups canned crushed tomatoes , or passata
▢156mls / 5.5oz / 1 heaping ½ cup tomato paste , NOT sauce or ketchup (tomato puree in the UK)
▢2 teaspoons salt
▢70g / ½ slightly heaping cup raw cashew nuts , not roasted
▢1 tablespoon dried basil
1 teaspoon dried oregano
▢½ teaspoon black pepper
▢1 -2 tablespoons sugar *
▢1200mls / 5 cups water

INSTRUCTIONS

In an Instant Pot (mine is the 6 quart)
Saute the onions in a couple tablespoons of water in the Instant Pot. Once starting to go golden, add the garlic and cook stirring frequently for another minute then turn off the Instant Pot.
Add all of the other ingredients. Put the lid on and seal the vent. Set to high pressure for 7 minutes then allow the pressure to release naturally.
Transfer soup to a blender and blend until smooth, or use a stick blender in the Instant Pot (the soup will be creamier if you use a blender). Return to the Instant Pot.
If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Check seasoning and add more salt, pepper or sugar if necessary before serving.
On the stove top
Saute the onions in a couple tablespoons of water in a large pan. Once they are starting to go golden, add the garlic and continue to cook for another minute.
Add all of the other ingredients and cook over a medium heat for about 20 minutes, stirring occasionally.
Transfer soup to a blender and blend until smooth, or use a powerful stick blender in the pan (the soup will be creamier if you use a blender). Return to the pan.
If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Check seasoning and add more salt, pepper or sugar if necessary before serving.

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