Finally! It is fall time and we can stuff ourselves with all of the soups. All of them. If you’re gluten free, it is hard to find affordable soups that don’t have gluten in them! And if you can, a lot of the time they are so bland and tasteless! If you’re not gluten free, you probably don’t want all those soups that are high on sodium and preservatives. And let’s be real, organic food is soooo expensive.
I am gung-ho on yummy food that is also easy AND most importantly, affordable! So this recipe is one for you! It’s delicious, warm, filling, delicious, easy, and did I mention delicious? Now, I made this soup in my instant-pot (Pioneer woman because I’m obsessed), so if you do not have one I seriously urge you to invest in one! It is worth every dime! But if you still want to make this recipe just do it on the stove top in a deep pot! I will attach a link to the instant-pot I have, it’s so amazing. I’m just saying. Pioneer Woman Instant Pot
So here it goes!
Homemade Tomato Soup
What you will need:
- 3 cans of diced tomatoes
- 2 roma tomatoes (diced)
- 1/2 onion (diced) (Vidalia is my favorite but you can use any kind)
- 2 stalks of celery (diced)
- 1/2 roasted red pepper (diced) (I use canned, it’s delicious)
- 1 tbsp pesto (trust me, it adds THE best flavor)
- 2 cups of chicken broth (if GF, make sure you get GF broth)
- 1/2 cup milk
- 1 tbsp kethup (again, trust me)
- 1 tbsp butter
Dry Seasonings:
- 1.5 tsp salt
- 1 tsp black pepper (I use restaurant grind)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- 2 tsp basil (dried)
- 1 tbsp granulated sugar or honey
Directions:
Set your instant pot to sauté mode and add 1 tbsp of butter (I prefer to use butter over oil in soup so that it isn’t oily in your mouth!). Add in diced onion, celery, canned tomatoes, roma tomatoes, roasted red peppers and minced garlic. Stir around and let the veg get soft! Then add in 1 tbsp of pesto (if wanted) and stir around in softening vegetables. Add in chicken broth and all dry seasonings above.
Put on the instant pot lid and MAKE SURE YOU TURN IT TO SEALING! If you do not seal then you won’t build pressure and the whole point is to get a soup that tastes like you’ve cooked it for hours when it’s only in the pot for 10 MINUTES… that’s right. 10 Minutes! Turn off the sauté mode and hit “Manual” for 10 minutes. It will take some time and make some noise as it builds pressure, and all you have to do is chill!
When it’s done, do a quick release (be careful) and let all of the steam stop before attempting to open. Now for this next part you can either use an immersion blender (Immersion Blender) or a counter top blender! But it is necessary for the best texture to blend the soup! When you open the instant pot, you will notice there are still chunks of veggies and it doesn’t quite look like tomato soup! Take the immersion blender and blend until desired texture is found! If you are using a countertop blender, you can ladle in portions of the soup until it is all blended and return to pot. Once blended, you will want to add milk and ketchup, stirring well! At this point it is your turn to taste and adjust according to your family’s taste buds (if you like more salt, add it here!).
The best way to serve is with a grilled cheese with some sour cream and basil on top! If there is any left over, it is good for up to about 3 days!
I hope you enjoy and let me know what you think! (Post pics too!)