Roasted Tomato Soup

You catch the smell through the steam vent and suddenly you are starving. It's that warm, tangy tomato scent that kinda hugs you in a kitchen way that just works. You remember roasting veggies that fill the house with that almost smoky sweetness you can't resist.

It's not just the smell though. When you got your pressure cooker set with that sealing ring in place and the valve begins to hiss, you start feeling something good is about to happen. You count the minutes for the pressure build and can hardly wait to dip your spoon in.

This roasted tomato soup is one of those recipes that wraps you up warm and cozy real quick, and it's dang satisfying after a long day. You spot the bright red tomatoes turning tender, mingling with garlic and a hint of rosemary all cooked up in your pot like it's been simmering ages.

The Real Reasons You Will Love This Method

• It cooks super fast thanks to that quick pressure cooking which captures all the flavors real good, unlike slow simmered soups you might make from scratch.
• Roasting the tomatoes first gives you a deep and rich broth depth you won't get any other way. Similar to the process in our Stuffed Pepper Soup recipe which also features roasted veggies.
• The pressure cooker locks in all the juicy goodness so you get a creamy soup without any cream, making it naturally healthier and still velvety.
• You don't gotta watch it like a hawk, just set the sealing ring and let it do its thing - just like in our favored Slow Cooker Garlic Butter Beef Bites & Potatoes recipe.
• The garlic and herbs roast up all sweet first, bringing a perfect balance of smoky and fresh flavors to the soup's profile.
• Cleanup's easy cause everything cooks in one pot after the roasting is done - an ideal method for busy weeknights.

All the Pieces for This Meal

• 2 pounds ripe tomatoes, like Roma or cherry or mixing both for extra yum
• 1 medium red bell pepper to add a little subtle sweetness and color
• Half a medium yellow onion for that classic base flavor
• 1 whole head of garlic, roasted till soft and milky
• ¼ cup plus 2 tablespoons olive oil - split between roasting and cooking
• 1 and a half teaspoons kosher salt, divided and adjusted as needed
• Half teaspoon freshly ground black pepper plus more for sprinkling on top
• Half teaspoon granulated sugar to balance acidity
• 2 sprigs fresh rosemary, they give your soup that lovely woody note
• 3 tablespoons tomato paste and 2 cups low-sodium vegetable broth to build your soup's body

The Full Pressure Cooker Journey

First, you preheat your oven to 400 degrees Fahrenheit. While it's warming, you slice those tomatoes in half. Toss them on a baking sheet with quartered bell pepper and onion.

You peel and quarter the onion, and take the top off your garlic head to expose the cloves too. Everything gets a good drizzle of olive oil and seasoning with salt and pepper.

Then you add the rosemary sprigs right on top and roast the whole mix for about 30 to 35 minutes. You want a little char but mostly tender veggies.

Once out of the oven, you let it cool a bit. You toss the rosemary sprigs and squeeze the softened garlic cloves out of their skins. That garlic smell? Dang, it's something else.

Next, heat your remaining olive oil in a big pan or your pressure cooker pot if it lets you brown. Stir in the tomato paste and let it cook for a couple minutes till it darkens a bit. This step brings out extra richness.

Then, dump roasted veggies, garlic, with any juices into your pot. Add salt, pepper, and sugar. Stir everything up before you set that sealing ring and close the lid. Wait for the pressure build until you hear the valve hiss and cook for 10 minutes under high pressure. When it's done, go for a quick release to stop cooking.

Quick Tricks That Save Your Time

• Use pre-washed cherry tomatoes to skip extra prep and roast 'em whole.
• Grab pre-cut onion and peppers from the store if you're tight on time.
• Roast your veggies on a sheet lined with foil for super quick cleanup.
• Use an immersion blender right in the pot to skip dirtying your blender jar.

That First Bite Moment

You dip your spoon into the steaming bowl and catch the smoky aroma right off. That first sip hits you with a bright tomato tang softened by roasted garlic's gentle sweetness.

The soup coats your tongue with a velvet mouthfeel without needing cream. It's naturally thick and silky all at once.

The hint of rosemary sneaks in, giving a lovely herb note that makes you want another spoonful real soon. You can't help but add a sprinkle of black pepper and drizzle a little olive oil on top for that final touch.

This soup feels like a warm hug in a bowl and you know you'll be making it again soon for friends or just a cozy night in.

How to Store This for Later

• Let your soup cool completely first so it doesn't steam up your storage container.
• Keep it in airtight containers in the fridge for typically 3 to 4 days. Reheat gently on the stove or microwave.
• For longer life, freeze your soup in freezer-safe bags or containers. Don't forget to leave room for expansion.
• If you want ready meals, portion your soup into single servings and freeze individually. Then just thaw and warm when you want a quick fix.

What People Always Ask Me

• Can I skip roasting veggies? Not really. Roasting builds flavor and richness you won't get otherwise. It's worth the step I promise.
• What if I don't have fresh rosemary? You can swap dried rosemary but use a lot less since it's stronger. Or just leave it out for a simpler soup.
• How do I know when pressure is reached? You'll hear that satisfying hiss as the valve releases steam one steady puff at a time.
• Can I make this soup vegan? Yep, just use vegetable broth and double-check tomato paste ingredients for animal products.
• Should I add cream or milk? Nope, this soup is creamy enough from the veggies alone.
• What's a quick release? That's when you turn the valve to release steam fast, stopping your cooker right away to keep veggies perfect.