It’s time for U-Pick tomatoes here in Arizona … and while I’d love to be out there picking tomatoes, I’m also due to deliver baby #5 any day and the 110-115 degree heat is telling me it’s better to stay in than be outside.
It’s incredibly challenging to grow tomatoes in Arizona ~ they are one of those things we usually won’t even attempt. We do, however, pick up as part of our CSA and thankfully they come from the U-Pick farm… so we really don’t miss out 🙂
We had about 9 huge Tomatoes to use up in the fridge, and we thought it would be a great idea to make and freeze tomato basil soup so that when we do deliver baby, we have a week’s worth of dinners (if not more) waiting for us since we’ll be exhausted from having a new little one
Our Instant Pot makes it nearly effortless to whip together this soup – it took more time to prepare the tomatoes than to make the actual soup.
You’ll want to start by boiling a large stockpot of water – stem the tomatoes, and then drop them in the boiling pot of water. After 1-2 minutes of a rolling boil, plunge them into a bowl to give them an ice bath. The skin should peel right off – core them and then quarter them and set them aside for the recipe below.
We recommend this type of Coconut Milk – if you would rather use Heavy Cream or Half & Half, you can do that too.
- 3 Tbsp Butter
- 9-10 Tomatoes, medium/large, cored, peeled and quartered
- 1/2 Onion, sliced
- 3-4 cloves Garlic, smashed
- 1 large Carrot, sliced
- 3 C. Broth (Vegetarian or Chicken)
- 1 Tbsp Tomato Paste
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 C. Basil, fresh
- 1 C. Full Fat, Canned Coconut Milk
- 1/2 C. grated Parmesan
- Add butter, onion, garlic, and carrot to the Instant Pot & saute for 2-3 minutes until onions are translucent.
- Add the broth, tomatoes, tomato paste, pepper, salt and basil. Put the lid on the pot and set the pot to Manual (High) for 5 minutes.
- Once it beeps, let it rest for 3-4 minutes, then manually release the pressure.
- Use your immersion blender to puree until smooth.
- Blend in coconut milk and parmesan cheese.
- Serve in bowls and garnish with fresh basil.
- Store for up to 5 days in the refrigerator in wide-mouth canning jars.