Ingredients

The following ingredients have 4 Servings
  • 3 pounds Roma tomatoes (cut in half horizontally)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 3 garlic cloves (minced)
  • 1 carrot (chopped)
  • 3 cups  vegetable broth (can swap for chicken broth)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons jasmine rice
  • 2 tablespoons fresh chopped basil (or more to taste)
  • 1 tablespoon granulated sugar
  • Salt & ground black pepper to taste
  • Garnishes Fresh basil (croutons, fresh grate Parmesan cheese)

Instruction

  • Preheat oven to 400 degrees F. Layer tomatoes (cut side up) in a foil or parchment paper lined baking tray. Drizzle with olive oil and season with salt & pepper. Roast for 45 - 65 minutes.
  • Heat pressure cooker to medium high heat (Instant Pot: press Sauté button, then adjust button to Sauté More function). Pot should be as hot as it can get (Instant Pot: wait until indicator says HOT).
  • Sauté onions in 1 tablespoon butter for 2 – 3 minutes. Stir in in garlic and sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
  • Deglaze the pot by pouring in about 1/2 cup vegetable broth into the pot. Scrape all the brown bits off bottom of the pot with a wooden spoon. 
  • Add roasted tomatoes, 2 tbsp jasmine rice, 2 tablespoons fresh basil to the pot. Pour in 2 tablespoons soy sauce, sugar and remaining vegetable broth. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minute Natural Release. Open the lid carefully.
  • Blend tomato soup with an immersion hand blender to desired consistency. Taste the soup and season with salt if necessary. If the soup is too acidic, add a few more pinches of sugar to balance the flavor.
  • Garnish with fresh basil, homemade croutons and Fresh grated Parmesan cheese.