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Pressure cooker easy tomato soup - dump & start {Vegan, GF}
This dump and start tomato soup made with canned tomatoes is a super-fast route to a tasty and wholesome bowl. Simply add all the ingredients to an electric pressure cooker, cook for a few minutes and allow to depressurize naturally for a few more. Blend and serve. It's that simple! Vegan and Gluten Free
Servings: 3 bowls
Prep Time3 minutes mins
Cook Time12 minutes mins
Total Time15 minutes mins
- 400 g canned chopped tomatoes
- 1 cup vegetable stock
- carrot - peeled & roughly chopped
- 1 stick celery - cut into a few pieces
- 1/2 onion - peeled & roughly chopped
- 1 clove garlic
- 1 tbs tomato puree
- 1 tsp soy sauce - or gluten free tamari
- 1 tbs lemon juice - about 1/2 a lemon
- 1/2 tsp dried herbs - basil / oregano/ thyme
- pepper & salt - to taste
Optional
- 1 tbs tahini - or any nut butter for creaminess
- 20 g sun dried tomatoes - for extra flavour
Pour the can of tomatoes into the Instant Pot.
Use the vegetable stock to rinse out the empty can, and add to the pot and stir.
Layer all the other ingredients on top (reserve the lemon juice, and nut butter and sun dried tomatoes if using). Season with salt and pepper.
Secure the lid on the Instant Pot (check you have put the seal in) and turn the weight on top to 'sealing'.
Switch to cook on high pressure for 6 minutes. (Press 'Manual' or 'Pressure Cook' and adjust the timer for 6 minutes.) Once cooked, leave the Instant Pot on the automatic "Keep Warm" for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.
Once the pressure has been released, open the pot and use an immersion or stick blender to process until smooth.
Add the nut butter/tahini and/or sun dried tomatoes if using. Add the lemon juice and blend again. Check the seasoning and adjust if needed.
Serve immediately, garnished with seeds and fresh herbs.
Easy pressure cooker tomato soup – variations, hints and tips
- You get what you pay for with canned tomatoes - it is worth buying a premium; but not the most expensive, brand.
- For a creamy soup, add a spoonful of nut butter or tahini. (This means the soup won't be Slimming World Syn Free.)
- A few sun dried tomatoes add another layer of flavour.
- Mix up the herbs or use fresh. Try herbes de Provence, basil, thyme or oregano.
- Add a spoonful of pesto.
- Add a dash of chilli sauce.
- Lemon juice – squeeze lots at once in your juicer and freeze in ice-cube trays. Store in the freezer, sealed in plastic boxes or bags. The cubes are endlessly useful.
- This soup freezes well. I pack it into 500 ml plastic boxes. Allow it to defrost in fridge or microwave then reheat.
- If freezing, try using half the volume of stock (make it double strength) Freeze the concentrated soup in muffin cases, then pack into Ziplock bags. Add the frozen soup portions to a pan with half a cup of water per serving, and cook from frozen.
Nutritional Information
- This recipe is 4 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 102kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Sodium: 670mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6035IU | Vitamin C: 21.5mg | Calcium: 81mg | Iron: 2.6mg