Saturday, January 25, 2020

Instant Pot Tomato Soup with Roasted Garlic and Seasonal Herbs

The lovely Susan Voisin created this stunning original soup recipe. I'll admit that I am super lazy sometimes, so I made a few modifications to meet up to my laziness standards. ;-) Also, I wanted to try this recipe in the Instant Pot, and I was thrilled to find another winner!

1 large sweet onion, chopped
2 stalks celery, chopped
Two 14.5-oz can Muir Glen Fire-Roasted diced tomatoes
Two 14.5-oz can Muir Glen Fire-Roasted crushed tomatoes
3 cups low-sodium vegetable broth
2 t dried oregano
1 t dried rosemary
2 cubes of previously frozen roasted garlic (or the cloves from 1 large head freshly roasted*)
2 T dried parsley
salt and pepper to taste
2-3 t coconut sugar (or other sweetener)
Unsweetened, plain soy yogurt (optional)
2-3 handfuls of baby spinach (optional)

Place the chopped onion and celery in the Instant Pot, add 1/4 cup of water or veggie broth and click the saute button. Cook for about 10 minutes, stirring occasionally, until the onions are translucent and tender. Add all of the rest of the ingredients, EXCEPT THE YOGURT AND SPINACH , and cook for 4 minutes with QUICK RELEASE. Let the soup cool for about 15 minutes or so, then blend it in 2 batches in a high-speed blender (until desired consistency). After blending, you may need to "hold" the soup in another container until both batches are blended. Then, return the soup to the Instant Pot to keep it warm. If desired, you can wilt fresh baby spinach into the soup at this time. Just before serving, pour into bowls and swirl in a T of unsweetened soy yogurt in each.

* Cut the top of a head of garlic off, revealing each clove.
Place in a square of foil, adding a few sprinkles of water on top.
Wrap loosely in the foil, and roast at 375 degrees for 35-45 minutes.
Squeeze cloves out and into your recipe or freeze in ice cube trays, remove and place in a freeze bag for future use.

Slightly modified from original recipes by Susan Voisin

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