Roasted Tomato Soup in Your Pressure Cooker
A creamy, comforting soup made with roasted tomatoes, garlic, and rosemary—pressure cooked for fast, rich flavor without any cream.
Equipment
- 1 Pressure cooker with sauté function
- 1 Baking sheet
- 1 Immersion blender
Ingredients
Main Ingredients
- 2 pounds ripe tomatoes Roma or cherry, or both
- 1 medium red bell pepper adds sweetness and color
- 0.5 medium yellow onion
- 1 head garlic roasted till soft
- ¼ cup + 2 tablespoons olive oil split for roasting and cooking
- 1.5 teaspoons kosher salt divided and adjusted
- 0.5 teaspoon freshly ground black pepper plus more for topping
- 0.5 teaspoon granulated sugar to balance acidity
- 2 sprigs fresh rosemary
- 3 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
Instructions
Instructions
- Preheat oven to 400°F. Slice tomatoes in half, quarter the bell pepper and onion.
- Prepare garlic: slice top off to expose cloves.
- Spread all vegetables on a baking sheet. Drizzle with olive oil, season with salt and pepper. Add rosemary sprigs.
- Roast in oven for 30 to 35 minutes until lightly charred and soft.
- Let roasted veggies cool slightly. Discard rosemary and squeeze out garlic.
- In pressure cooker pot, heat remaining olive oil. Add tomato paste and cook for 2 minutes.
- Add roasted veggies, garlic, broth, sugar, remaining salt and pepper. Stir to combine.
- Seal pressure cooker. Cook on high pressure for 10 minutes.
- Quick release steam. Blend soup until smooth. Serve warm.
Notes
Top with extra olive oil and cracked pepper. Keeps well in fridge or freezer in airtight containers.