Tomato Soup
mrbutler
May 2, 2022
medium
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Ingredients
Adjust Servings
| 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 |
Garnish
| Fresh basil |
Directions
1.
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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2.
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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3.
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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4.
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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5.
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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6.
Garnish with fresh basil. Enjoy immediately.
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