Here is how Instapot Roasted Tomato Soup can help you in weight reduction
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Before you jump to Instapot Roasted Tomato Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
You already are certain that you need to have a fit and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already are aware that regular exercise and a healthy lifestyle are important in terms of the general health of your heart. Are you aware, though, that there are some foods that can help you have a healthy heart? If you want to know what to eat to improve your heart health, keep on reading.
Know that your heart can benefit if you eat blueberries. You’ll be glad to know that blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene performs pretty much like the resveratrol found in grapes. This antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you consume. If your body is able to easily break down fat and cholesterol, they will not amass in your body or cause your heart to have problems. This, essentially, makes your heart as healthy as possible.
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We hope you got benefit from reading it, now let’s go back to instapot roasted tomato soup recipe. To make instapot roasted tomato soup you only need 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Instapot Roasted Tomato Soup:
- Prepare ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally
- Get ▢ 3 cups (750ml) unsalted chicken stock
- Use ▢ 3 (11g) garlic cloves, finely chopped
- Prepare ▢ 1 (248g) medium onion, chopped
- Use ▢ 1 (102g) carrot, chopped
- Take ▢ 2 tablespoons (30ml) olive oil
- Use ▢ 1 tablespoon (14g) unsalted butter (vegan
- Prepare ▢ 2 tablespoons (30ml) fish sauce
- Prepare ▢ 2 tablespoons (30g) jasmine rice
- Use ▢ A pinch dried basil
- Prepare ▢ A pinch dried thyme
- Get ▢ Salt, sugar & ground black pepper
- Provide ▢ ½ cup (125ml) heavy cream (do not add if canning)
Instructions to make Instapot Roasted Tomato Soup:
- Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & ground black pepper. If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Place baking tray in the oven’s middle rack. Depending on your oven and tomatoes, it will take 45 - 65 minutes.
- Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften. Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
- Pour ~ ½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
- Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.
- Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste the soup and season with salt if necessary. Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!
- Garnish with fresh basil. Enjoy immediately. This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side
- You may also water-bath or steam can this soup. Process pint jars for 20 minutes. Quart jars for 25 minutes. As mentioned above, do not add the heavy cream if canning. Add the cream as you open the jars and reheat.
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