Tomato Soup

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1.5kg tomatoes cut in half
3 cups unsalted chicken stock (vegan option: use vegetable stock)
3 Nos garlic cloves, finely chopped
1 medium onion, chopped
1 carrot, chopped
1/2 Cup heavy cream (vegan option: use coconut milk)
2 tbsp olive oil
1 tbsp unsalted butter (vegan option: use olive oil)
2 tbsp fish sauce (vegan option: use regular soy sauce)
2 tbsp jasmine rice
1 pinch dried basil
1 pinch dried thyme
salt, sugar & ground black pepper to taste
Fresh basil



Brown the tomatoes (cut side down) with olive oil in the Cooker on “Sauté” mode for 4 - 5 minutes. Set aside on a large bowl.

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Sauté onions in unsalted butter for roughly 2 – 3 minutes until soft. Add garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add chopped carrots and sauté for another minute.

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Pour ½ cup unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.

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Add roasted/browned tomatoes, jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Cooker. Pour in fish sauce and remaining unsalted chicken stock. Close the lid and cook in “Soup” mode.

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Remove lid. Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add heavy cream. Taste the soup and season with salt, if necessary. Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity.

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Garnish with fresh basil. Enjoy immediately.

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