Fire Roasted Tomato Soup
A smoky, velvety tomato soup made with fire-roasted tomatoes, carrots, and aromatic herbs. Ready in under an hour using the Instant Pot, this fiber-rich, low-fat, and plant-based soup is perfect for meal prep, weeknight dinners, or a cozy lunch. Smooth, satisfying, and healthy, it’s a family favorite you’ll return to again and again.
Equipment
- 1 Instant Pot or electric pressure cooker
- (1) Immersion Blender or Standard Blender
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 wooden spoon (or spatula)
Ingredients
- 1 tbsp olive oil
- 4 medium carrots peeled and chopped
- 1 large sweet onion sliced
- 4 garlic cloves chopped
- 1½ cups vegetable or chicken broth
- 2 28 oz cans fire-roasted crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp table salt
- 15 –20 cranks fresh-ground black pepper
Instructions
- Prepare the Vegetables: Begin by peeling and chopping your carrots into small, even pieces to ensure they cook uniformly. Slice the sweet onion into thin, consistent slices and roughly chop the garlic cloves. Having your vegetables prepped before you start cooking ensures a smooth workflow and prevents any last-minute scrambling while the soup is simmering.
- Heat the Oil: Set your Instant Pot to the sauté function on medium heat and pour in 1 tablespoon of olive oil. Allow the oil to warm for about 1-2 minutes. You want it hot enough that it shimmers but not so hot that it smokes. Properly heated oil enhances the flavor of the vegetables and prevents them from sticking.
- Sauté Onions and Carrots: Add the sliced onions and chopped carrots to the warm oil. Stir them occasionally with a wooden spoon or spatula, allowing them to soften and develop a subtle golden color. This should take around 3-5 minutes. The gentle caramelization adds a natural sweetness and depth to the soup, balancing the acidity of the tomatoes.
- Add Garlic: Once the onions and carrots are tender, stir in the chopped garlic. Cook for an additional 30-60 seconds, just until fragrant. Be careful not to let the garlic burn, as burnt garlic can impart a bitter taste. The aroma at this stage is key—it signals that the base of your soup is flavorful and aromatic.
- Incorporate the Broth: Pour in 1½ cups of vegetable or chicken broth. Use a wooden spoon to scrape the bottom of the Instant Pot to lift any browned bits stuck to the surface—these bits, called fond, add incredible depth of flavor. Stir the broth thoroughly to combine it with the sautéed vegetables.
- Add Tomatoes and Seasonings: Add the two cans of fire-roasted crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, and 15-20 cranks of freshly ground black pepper. Stir well to fully incorporate all ingredients. These herbs and seasonings infuse the soup with complex, savory layers of flavor.
- Seal and Cook: Close the Instant Pot lid and ensure the valve is set to “Sealing.” Set the pot to manual/high pressure for 12 minutes. The pressure cooking process helps the flavors meld beautifully while softening the vegetables to a tender, velvety consistency.
- Release Pressure Safely: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 8 minutes. This gentle release continues the cooking process and prevents hot liquid from splattering. After 8 minutes, carefully turn the valve to “Venting” to release any remaining steam. Open the lid once the pressure has fully released.
- Purée the Soup: Use an immersion blender to purée the soup directly in the Instant Pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, holding the lid down with a towel to prevent spills. Blend until the soup reaches a velvety consistency. This step transforms your chunky vegetables into a silky, luscious soup.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed. Add extra salt or pepper to enhance the flavor to your liking. This final step ensures a perfectly balanced soup, customized to your preference.
- Serve and Enjoy: Ladle the soup into bowls, optionally garnish with fresh herbs or a drizzle of olive oil, and serve warm. Enjoy immediately as a comforting meal, or store leftovers in an airtight container in the fridge for 4-5 days. For longer storage, freeze in a suitable container for up to 4 months.
Notes
- This recipe yields a large batch, perfect for meal prep or freezing for later.
- The soup can easily be halved if cooking for fewer people.
- Fire-roasted tomatoes give the soup a natural smoky sweetness that canned regular tomatoes cannot replicate.
- Adjust the garlic, herbs, and pepper according to personal taste for a milder or more robust flavor.
- Use an immersion blender for convenience, but a standard blender works fine—just blend in small batches to avoid spills.
- Leftovers reheat beautifully on the stovetop over medium-low heat or in the microwave in smaller portions.
- For a creamier variation, add a splash of coconut milk or unsweetened cream before serving.
