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.
Checkout more recent Instant Pot Recipes HERE.. and HERE.
See 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!
Leave a Reply