Tomato Clover Soup
Prep: 15 minutes
Cook: 1 hour
Makes: 4 servings
Ingredients
yellow onion: 1, diced
carrots: 2 large, chopped
red bell pepper: 1, chopped
garlic: 2 cloves, minced
olive oil: 1 tbsp
tomatoes (canned): 3.5 cups (28 oz), crushed or diced
fire roasted tomatoes (canned): about 2 cups (15 oz), diced
broth (chicken or vegetable): 1 cup
sugar: 1 tsp (optional)
tomato paste: 1 tbsp
basil: fresh (1/4 cup, chopped) or dried (about 1 tbsp)
oregano: 1/4 tsp, dried
salt and pepper: to taste
heavy cream: 1/4 cup, to taste
microgreens: large handful
Instructions
Set instant pot to the SAUTE function and sauté onion in 1 TBSP oil for ~5 minutes, until edges are golden. Add garlic at very end and cook 30 seconds more while stirring.
To deglaze the browned bits of onion, add broth and scrape with spatula. (This prevents the IP's auto-shutoff "burn" feature.)
Add chopped carrots, bell pepper, seasoning (salt, pepper, oregano, basil, and optional sugar) and all canned tomatoes and tomato paste. Stir.
Set Instantpot to HIGH pressure on manual for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Use a hand held immersion blender (or regular blender/food processor in small batches) to puree. I like mine a little chunky. Add cream to taste, top with large handful of microgreens, and enjoy!
***For stovetop cooking, on step 4 just simmer for about 30 minutes or until veggies are tender.
Recipe was originally posted on HAMANA