Easy Roasted Heirloom Tomato Soup
All you need is 8 ingredients for this simple tomato soup that's full of sweet roasted flavor and made easily in the pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Blender
- 1 Baking sheet
Ingredients
Soup Base
- 2 pounds heirloom tomatoes cored and roughly chopped
- 1 yellow onion roughly chopped
- 5 cloves garlic peeled and roughly chopped
- high heat oil to coat vegetables
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 8 fresh basil leaves plus more for garnish
- salt & pepper to taste
Instructions
Instructions
- Preheat the oven to 425°F.
- Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with oil, sprinkle with oregano, salt, and pepper, and toss to coat.
- Roast in the oven for 25-30 minutes until softened and caramelized.
- Transfer roasted vegetables to a blender. Add broth and basil. Blend until smooth.
- Pour into a pressure cooker and cook on high pressure for 5 minutes.
- Quick release, stir, adjust salt and pepper to taste, and serve garnished with basil.
Notes
Serve with grilled cheese for a cozy meal. Soup stores well in fridge for 3-4 days or freezer for up to 2 months.