Foolproof Tomato Soup

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I always make tomato soup differently. I improvise ingredients and hope for the best. This version was so easy to make and tasted so good that I’ll be sticking to it moving forward.  This tomato soup tastes fresh and light since it doesn’t have cream. I’ll be sharing another richer tomato soup recipe eventually that uses roasted tomatoes for a deeper flavor.

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Ingredients:

  • 16 Roma/Plum Tomatoes roughly chopped
  • 2 Onions diced
  • 2 medium carrots diced
  • 2 potatoes diced  *this thickens it without creme
  • 5 garlic cloves
  • 1/2 red bell pepper
  • salt to taste- about 2 tsp if using water instead of stock
  • 3 tbsp extra virgin olive oil
  • 4 cups of vegetable stock or water
  • 1/4 cup packed basil
  1. Heat the olive oil in a large pot on medium heat
  2. Saute onions, garlic and peppers until onions are translucent
  3. Add tomatoes, carrots, potato, stock/water, and salt. Stir and bring to a boil.
  4. Lower heat to simmer and cover pot. Let cook for about 30 minutes.
  5. Add chopped basil and stir. Cook for another 15 minutes
  6. Blend with a hand blender until completely smooth or wait until it cools down and put in a blender.
  7. Serve with shredded basil and your favorite side.

If you’re making it in an Instant Pot:

  • Heat the olive oil in a large pot in the Saute setting
  • Saute onions, garlic and peppers until onions are translucent
  • Add tomatoes, carrots, potato, stock/water, and salt and basil. Stir
  • Close the pot and make sure the valve is closed, use the Soup setting for 20 minutes.
  • Let the pressure release by waiting 20 minutes and then making sure to put the valve in vent
  • Blend with a hand blender until completely smooth or wait until it cools down and put in a blender.
  • Serve with shredded basil and your favorite side.

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