Homemade Tomato Soup

Featuring slow-cooked tomatoes, caramelized garlic, and fresh basil, this creamy soup is the ultimate comfort food. Perfect for meal prep and naturally vegetarian!

Servings

Prep Time 15

Cook Time 50

Total Time 1 5

Ingredients

1 Red bell pepper seed removed & cubed
1 cup Red beet cubed, about 1 medium size
1 cup Golden beet cubed, 1 medium size
⅓ cup White onion cubed - 1/4 of white onion
2 Garlic cloves roughly chopped
1-2 Medium carrots peeled and cubed
1 can 28 oz Cento crushed tomatoes
6 Big vine tomatoes cubed, seeds & core removed
½ tbdp Butter
½ cup Water
½ tsp Dry Oregano
1 tsp Dry Basil
⅓ cup Heavy cream optional
Salt and Black pepper to taste

Instructions

Wash and prepare all the raw vegetables.
Put bell pepper, beets, onion, garlic, carrots, tomatoes, and canned tomatoes in an instant pot.
Add butter, water, salt, and pepper and cook on high pressure for about 50 minutes. Let it sit for 1 hour before opening it.
Use a hand mixer to make a smooth puree.
Add 1/2 teaspoon of dry oregano and 1 teaspoon of dried basil and mix well.
Add 1/3 cup of heavy cream if you want the soup creamy.
Adjust salt and pepper to taste.

Notes

* Serve hot with grilled cheese.

Calories: 128kcal

Nutrition