Ingredients

The following ingredients have 10 Servings
  • 3 pounds ripe tomatoes (1360g - halved if large)
  • 1/4 cup olive oil (60mls)
  • 1 tsp salt
  • 2 teaspoons freshly ground black pepper
  • 1 medium onion (275g )
  • 3 garlic cloves (halved)
  • 28 oz canned tomatoes, plus juice (800g)
  • 4 cups fresh basil leaves (about 85g (3oz) remove large stems)
  • 1 teaspoon fresh thyme leaves
  • 1 quart gluten free chicken stock, or vegetable stock (946mls)

Instruction

  • Preheat your oven to 400°F
  • If the tomatoes are large, halve or quarter them. Toss together the tomatoes, onions, garlic, olive oil, salt, and pepper until coated.
  • Spread the tomatoes, onions, and garlic, on a parchment lined baking sheet and roast for 45 minutes.
  • Add the gluten free chicken broth, fresh basil leaves, thyme, oven-roasted tomatoes, onions, garlic, and all the liquid from the baking sheet, and then lastly pour over the crushed tomatoes (see note 1) to the pressure cooker.
  • Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure, then let the pressure drop for 10-15 minutes before releasing the remaining pressure and opening the lid.
  • Blend soup using a hand blender in the pan or pour it into a blender, be careful with the hot soup!
  • Taste and season further with salt and pepper as needed.
  • Serve with garnish of fresh basil leaves. Other options include adding a swirl of cream, or full fat canned coconut milk for dairy free.