Hello my dear foodie friends!
There’s something supremely comforting about a bowl of soup, don’t you think? It’s like a warm hug from the inside, especially when the British weather decides to grace us with its typical grey skies and nippy winds. And today, I’m sharing a recipe that has become a staple at our bustling family table – a rustic yet wonderfully simple Tomato Soup, prepared lovingly in the Instant Pot, with a fragrance of basil that will have your home smelling like an Italian kitchen in no time.
With four little ones running about and a range of food allergies to navigate, crafting a meal that satisfies everyone can be akin to solving a culinary puzzle. Eggs, dairy, and soya are off the table for us, but that only fuels my desire to get creative in the kitchen! And what’s more classic than a delectable tomato soup?
I’ve paired this hearty dish with a boule of bread – now I haven’t included the bread recipe in this post, but imagine a crusty, golden loaf, fresh out of the oven, perfect for dipping into the soup. I find there’s a special kind of joy in tearing off a piece of bread and sopping up those rich, tomatoey flavors.
Our tomato soup begins with a base of aromatic onions, garlic, carrots, celery, and red bell pepper, sautéed to perfection. Then we add the body of the soup with canned whole tomatoes – purists forgive me, but the convenience and consistency they bring can’t be beaten. A good vegetable stock and a smorgasbord of herbs and spices join the party, infusing every mouthful with depth and warmth.
Then, the Instant Pot works its magic, melding all those flavors under pressure, and in a blink of an eye (okay, slight exaggeration, but it’s fast!), the soup is ready. Blend it up to creamy perfection, stir in a dash of balsamic vinegar for that little kick, and voila – dinner is served!
Food, in my opinion, is not just about sustenance. It’s a melding pot of memories and emotions. And this tomato soup? It’s a dish filled with laughter, the patter of little feet, the clamor of spoons against bowls, and the fragments of daily life that I wouldn’t trade for the world.
So, as the evenings begin to draw in a bit earlier, and our sleeves grow a tad longer, I invite you to try this comforting classic that’s warmed the hearts (and tummies) of my family. Slurp it down, bread in hand, and let the simplicity of good, honest food bring a moment of blissful respite to your busy day.
Until next time, keep the soup hot and the bread crusty!
Warmest wishes and bon appétit,
Al
Ingredients
– 1 tablespoon olive oil
– 1 large onion, diced (about 150g)
– 2 cloves garlic, minced
– 1 carrot, peeled and diced (about 100g)
– 1 stalk celery, diced (about 60g)
– 1 red bell pepper, diced (about 120g)
– 800g canned whole tomatoes
– 500ml vegetable stock, no added soya
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt, or to taste
– 1 tablespoon balsamic vinegar
– Fresh basil leaves for garnish
– 1 homemade boule of bread (for serving)
Method
1. Start by setting your Instant Pot to ‘Sauté’ mode. Once hot, add the olive oil, followed by the diced onion. Sauté the onions for about 3 minutes or until they become translucent.
2. Add the minced garlic, diced carrot, diced celery, and red bell pepper to the pot. Continue to sauté the vegetables for another 2 minutes, until they start to soften slightly.
3. Stir in the canned whole tomatoes, along with the tomato paste. Break up the whole tomatoes with a spoon or spatula.
4. Pour in the vegetable stock, then add the dried oregano, dried basil, smoked paprika, black pepper, and salt. Give all the ingredients a good mix to combine everything well.
5. Secure the Instant Pot lid in place and make sure the valve is in the sealing position. Cancel the ‘Sauté’ mode and select ‘Manual’ or ‘Pressure Cook’ mode. Set the timer for 8 minutes on high pressure.
6. Once the cooking time is over, let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure by moving the valve to the venting position.
7. After the pressure has fully released and the safety pin has dropped, carefully open the lid. Using an immersion blender, blend the soup directly in the pot until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be cautious as the soup will be hot.
8. Stir in the balsamic vinegar, and taste the soup. Adjust the seasoning with more salt if necessary.
9. Serve the hot soup garnished with freshly torn basil leaves. Accompany with slices of your freshly made homemade boule of bread for a heartwarming meal.
Remember to let your Instant Pot soup settle for a few minutes before serving as it will be extremely hot after cooking. Enjoy your hearty bowl of comfort!
