Description
This Tomato Soup (Gluten Free, Keto and Dairy Free) is made with plant-based butter, onion, San Marzano tomatoes, broth, and almond milk.
Ingredients
Scale
- 3 tablespoons plant-based butter or olive oil
- 1 medium yellow onion
- 1 (28 oz) can san Marzano tomatoes
- 1/2 cup vegetable broth
- Salt and pepper
- 1 cup almond milk
- 1 (6 oz) jar of pesto with sun-dried tomato
- Basil, for garnish
Instructions
- Stovetop: In a large dutch oven or lidded pot on medium heat, add the butter and wait for it to melt. Add the onion and cook until soft, about 5 minutes.
- Pour in the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat, cover and cook for 25 minutes.
- Pour contents to a blender as well as the milk and pesto. Blend until smooth.
- Garnish with basil.
- Instant Pot: Hit the sauté button and add the butter. Add the onion and sauté for 5 minutes. Add the broth, tomatoes and salt and pepper. Pressure cook for 5 minutes.
- When it is done cooking, add the contents in a blender and blend until smooth. Add the milk and pesto in the blender and blend until combined.
- Add the liquid back into the instant pot and pressure cook for another minute to thicken the soup.
- Serve warm and garnish with basil.
Notes
- Sauté the Aromatics: Sautéing onions, garlic, and other aromatic vegetables in a bit of oil or butter before adding the tomatoes can enhance the depth of flavor in your soup. This step helps release their natural sweetness and adds complexity to the final dish.
- Fresh Herbs: Adding fresh herbs like basil, oregano, or thyme can elevate the taste of your tomato soup. If using fresh herbs, add them towards the end of the cooking process to preserve their vibrant flavors.
- Balance the Acidity: Tomatoes can be naturally acidic. To balance the acidity and enhance the sweetness, you can add a small amount of sugar or a pinch of baking soda to the soup. Adjust the sweetness to your preference while maintaining a well-balanced flavor profile.
- Creamy Textures: If you prefer a creamy tomato soup, you can add a touch of cream, milk, or coconut milk to achieve a rich and velvety consistency. Incorporate the cream at the end of the cooking process, and remember to heat it gently to avoid curdling.
- Seasoning Layering: Season the soup gradually and taste as you go. Start with a small amount of salt and pepper and adjust to your liking. Allow the soup to simmer and flavors to meld together before making any additional seasoning adjustments.
- Blending Techniques: If you prefer a smooth and silky texture, use a blender or immersion blender to puree the soup. To avoid splatters, blend in small batches and hold a towel over the lid of the blender. If using a regular blender, allow the soup to cool slightly before blending, and blend in batches if needed.
- Garnish and Texture: Consider adding toppings or garnishes to enhance the presentation and texture of the soup. Fresh herbs, a drizzle of olive oil, croutons, grated cheese, or a swirl of cream can all add visual appeal and a delightful touch.
- Make Ahead and Reheating: Tomato soup often tastes even better the next day as the flavors have a chance to develop further. You can make the soup ahead of time and store it in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.
- Prep Time: 10 minutes
- Cook Time: 5 minutes + comes to pressure time
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 32.2
- Sugar: 2.6 g
- Sodium: 1,248.0 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 4.3 g
- Fiber: 0.9 g
- Protein: 0.8 g
- Cholesterol: 0.0 mg
