Description
A light, flavorful tomato soup made with fresh tomatoes, warming spices, and hidden veggies—perfect for soup season or any time of year.
Ingredients
Units
Scale
Soup Base
- 8-10 medium tomatoes, quartered
- 3-4 baby gold potatoes, halved (see FAQs & Notes)
- 1/4 medium cauliflower, cut into florets (approx. 1&1/2 cups)
- 2 medium carrots, peeled and cut into 2-inch pieces
- 2 medium purple carrots, peeled and cut into 2-inch pieces (see FAQs & Notes)
- 1 parsnip, peeled and cut into 2-inch pieces (optional)
- 5-6 black peppercorns
- 2-3 cloves
- 1-2 cinnamon barks or sticks
- 1-2 bay leaves
- 4 cups water
Seasonings
- 2 tbsp butter
- 1-2 tsp Kashmiri red chili powder or milk Hungarian paprika
- salt, to taste
- 1 tsp turbinado sugar (optional)
Garnishing
- heavy cream, as needed
- cilantro/coriander leaves (optional)
Instructions
- Start by making the soup base. Place all the ingredients for the soup base in the inner pot of the Instant Pot.
- Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
Press the Manual/Pressure Cook button and set the timer for 5 minutes at high pressure. - When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.
- Using an immersion blender, purée the soup to a smooth texture. Set aside.
- Heat a large pot over medium heat and melt the butter.
- When the butter has melted completely, sprinkle the Kashmiri red chili powder over it and give the pot a quick swirl.
- Strain the puréed vegetables through a medium mesh sieve to effectively remove the tomato seeds.
- Using the back of a spoon, press the mixture through the sieve to ensure all the liquid and smooth pulp pass through, leaving behind any fibrous bits and seeds.
- Cover the pod and simmer the soup.
- Turn the heat off when the soup comes to a gentle boil, in about 10-12 minutes.
- Serve warm, garnished with a drizzle of heavy cream and cilantro/coriander leaves.