Fastest Tomato Soup
Sometimes a lack of inspiration can suddenly spark creativity. That’s the case with this soup. I was challenged by a friend at the gym to make something “regular” like grilled cheese and tomato soup. I had never made tomato soup from scratch. (Years ago I used to buy that boxed soup from Trader Joe’s.) But I know what a good tomato soup tastes like, and I know how to cook. So that very night I made tomato soup and a super cheesy, crusty grilled cheese.
Possibly the best thing about this soup, other than how delish it is, is that it doesn’t even need to be tomato season to make it! In fact, even if it were tomato season, I wouldn’t bother to waste my beautiful heirlooms on a cooked soup. The Italian whole peeled tomatoes work wonderfully.
I make this recipe in my pressure cooker, but feel free to use your stovetop or slow cooker even.
Ever since I made this soup on stories a few months ago, people have continually asked me to remind them of what I did. So here it is finally.
2 tbsp extra-virgin olive oil
1 white or yellow onion, chopped
3 carrots, peeled and chopped
2-3 cloves garlic, crushed
28 oz can peeled San Marzano tomatoes
28 oz filtered water or homemade broth
1 bay leaf
1.5 tbsp kosher salt
freshly ground pepper to taste (I like about a 1 tsp)
1 cup of crème fraîche or heavy cream or coconut milk or cream (optional)
chopped parsley or basil for garnish
Parmesan crisp for garnish
Turn on the sauté function of your pressure cooker. Once it has achieved full heat, add the EVOO and wait a minute or two to allow it to heat up. Your lid should be off when using the sauté function.
Then add in onions and carrots, allowing them to get soft. Onions should be translucent and golden, but not dark brown or black, as this will make the soup bitter. Turn off the sauté function and add in garlic, tomatoes, water or broth, bay leaf, salt, and pepper. Seal pressure cooker with the lid and set it to 6 minutes on high pressure.
Once cooking has ended, you may quick release the pressure or let it release naturally. Remove the lid and fish out the bay leaf. If you are using any kind of cream, now is the time to add it. Using an immersion blender, insert the wand into the pot of your pressure cooker and blend until smooth. Alternatively, you may transfer it to a blender. Taste for salt. Serve it hot with a healthy garnish of fresh herbs and a parmesan crisp.
