Roasted Tomato Basil Soup: Pressure Cooker Style
This pressure cooker roasted tomato basil soup is rich, comforting, and full of deep flavor from roasted garlic and fresh basil all in just under an hour!
Equipment
- 1 Dutch Oven
- 1 Immersion blender
- 1 Serving bowls
Ingredients
Main ingredients
- 3 pounds tomatoes any variety, cut in half
- 6 cloves garlic skin on
- 4 tablespoons olive oil divided
- salt and pepper to taste
- ½ cup yellow onion minced
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 5 cups low-sodium vegetable broth or chicken broth
- ½ cup fresh basil leaves
Instructions
Instructions
- Preheat oven to 400°F (200°C). Arrange tomatoes and garlic on a baking sheet. Drizzle with half the olive oil and season with salt and pepper.
- Roast in the oven for 30-35 minutes until tomatoes are soft and slightly caramelized, and garlic is browned.
- Meanwhile, heat remaining olive oil in a large pot over medium heat. Add minced onion and cook until translucent, about 5 minutes.
- Peel garlic skins, add roasted tomatoes and garlic to the pot with the onions.
- Pour in broth. Season with salt and pepper. Simmer for 10 minutes to meld flavors.
- Remove from heat and stir in fresh basil leaves.
- Use an immersion blender to puree soup until smooth, or carefully blend in batches in a regular blender.
- Return soup to pot. Taste and adjust seasoning. Serve hot with extra basil or a drizzle of olive oil if desired.
Notes
When blending the hot soup, don't overfill the blender. Blend in batches and allow steam to escape to avoid accidents. Optionally garnish with fresh basil or a drizzle of cream. Store cooled soup in airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.