Fresh Tomato Basil Soup with Parmesan Rind

Serves 6 in about 45 minutes. The pot starts with tomatoes cut half, then chicken broth low.

Ingredients

• 4 lbs fresh tomatoes, (roasted or fresh) cut in half
• ¼ cup plus 2 tbsp olive oil, divided
• 4 tsp kosher salt, divided
• 2 tbsp butter
• 7 cloves garlic, (roasted or fresh) chopped
• 2 cups onion, chopped (about 2 med onions)
• ¼ tsp red pepper flakes
• 1 sprig rosemary
• 1 tsp fresh thyme leaves
• 1 cup packed fresh basil leaves
• ½ tsp pepper
• 1 ½ cups chicken broth, low sodium
• 1 parmesan rind (optional)

Method

1. Warm oven to 400° F.Slice the tomatoes in half and lay skin side down on a baking sheet.If you want to roast your garlic, cut the top off of a head of garlic bulb and set it on the baking sheet with the tomatoes.
2. Tip in the 1/4 cup of olive oil and 3 tsp Kosher salt over the tomatoes. Toss to coat all of the tomatoes and the garlic bulb (if roasting garlic).
3. Roast in oven for 40-50 minutes. Then remove from oven and keep it nearby (keep it all on the baking sheet).If you roasted the garlic, remove the roasted cloves from the bulb and keep it nearby so they are ready to add to the soup.
4. Turn on the pot's Sauté setting. When it is hot, add the remaining 2 Tbsp olive oil and the butter. Tip in the onions and cook, while stirring now and then, until translucent.
5. Stir in the garlic (roasted or fresh), and red pepper flakes. Mix and sauté for about 30 seconds.
6. Tip in the tomatoes (and all of the juices from the pan, if roasted), the remaining 1 tsp salt, rosemary, thyme, and basil leaves, pepper, chicken broth and parmesan rind, if using. Stir.
7. Put the lid on the pot and set the steam release knob to the Sealing position. Turn off the Sauté setting and press the Pressure Cook button or dial, then the +/- button or dial to select 8 minutes (if using roasted tomatoes), or 20 minutes if using fresh.
8. When the cook cycle is finished, turn the pot off so it doesn't enter the Warming cycle. Leave it to the pot sit undisturbed for 15-25 minutes to naturally release the pressure.
9. Open the lid and gently stir the soup. Lift out parmesan rind, if using. Use an immersion blender to smooth the soup, but not too much, unless you want a completely smooth texture.
10. Taste and adjust salt, if needed.
11. Plate hot with some crisp croutons, extra fresh basil leaves, parmesan, or sour cream.

More instant pot ideas are in the instant pot collection.