Winter makes my husband think of homemade tomato soup and grilled cheese sandwiches! My mom made homemade tomato soup (okay…not my favourite dish of hers if I must be honest) and I suspect that my dear Betty (my mother-in-law, whom I adored) made hers with the assistance of a can opener.
This week I made what I think is the best homemade tomato soup that I have ever had. And of course…it was made in my beloved Instant Pot! Enjoy!!
Ingredients
- 3 tbsp extra virgin olive oil
- 1 bunch scallions, sliced
- 1 diced yellow pepper
- 1 lg carrot, peeled and sliced
- 2 tbsp cooking sherry
- 2 28oz cans tomatoes
- 1 cup vegetable broth
- 2 tsp Worcestershire sauce
- 1 tbsp dried basil
- 1.5 tsp Old Bay Seasoning (I used seasoned salt)
- 1 tsp dried thyme
- 1 6oz can tomato paste
- 1 cup heavy cream (I used 3% milk)
- 5.2 oz pkg of herb & garlic Boursin cheese
- Additional seasoned salt to taste
- 1 tsp ground black pepper
Method
1. Pour the olive oil into the instant pot, it’s okay and adjust to high or more, and let it heat up for 3 minutes. Add the scallions, onion, and carrot and cook, stirring occasionally for 10 minutes until they begin to soften and brown.
2. Add the cooking Sherry and cook for 1 minute longer, constantly stirring and scraping up the bottom of the pot so nothing sticks.
3. Add the canned tomatoes, broth, Worcestershire sauce, dried basil, Old Bay seasoning, and dried thyme and stir well. Secure the lid, move the valve to the sealing position, and hit cancel and then hit manual or pressure cook on high for 5 minutes. Perform a quick release when done.
4. When the lid is off, stir in the tomato paste, using an immersion blender ( or working in batches with a countertop blender) to blend the soup for about a minute or two until it’s a smooth puree.
5. Stir in the heavy cream or milk, Boursin cheese, seasoned salt to taste and pepper. Blend once more before serving and enjoy.