Fire Roasted Tomato Soup

https://cookieandkate.com/classic-tomato-soup-recipe/

COURSE Main dish

SERVES about 4

TIME About 50 minutes

Cooking Tips:

• Tomato: The fire roasted tomato is the star for this soup, since the recipe doesn't rely on many other spices. Depends on what brand the fire roasted tomato, the flavor can be different. If the tomato is too acidic, little bit of baking soda can neutralize the acidity.

• Chickpea:

  • If using un-soaked chickpea, Instant Pot can cook this dish in about 1 hour. If using soaked chickpea, Instand Pot can cook this in 20 - 30 mins.

  • Chickpeas double in weight after cooking. If using canned chickpeas, 1 can will yield about 1½ cup of chickpeas.

Ingredients:

• ½ - ¾ cup dried chickpea, soaked, or about 1½ cup cooked / canned

• 2 cans (29oz) of fire roasted diced tomato

• 2 tablespoons unsalted butter

• 2 cups of chicken broth or vegetable broth

• 3 cloves of garlic, minced

• 2 bay leaves

• 1 large sweet onion, diced

• ⅛ Tsp baking soda (optional - used to reduce the acidity of the tomatoes)

• 2 Tsp sugar

• Salt, to taste

• Pepper, to taste

Directions:

1. Melt the butter in Instant Pot, and stir in the garlic and onion on Sauté function for about 5 mins.

2. Put in all other ingredients and bring to a simmer.

3. Cover the Instant Pot, and set for 30 mins if using pre-soaked chickpeas, or 1 hour if using dried chickpeas.

4. Blend with a immersion blender before serving.

Recipe Inspiration:

This recipe is inspired by the "Classic Tomato Soup" from Cookie and Kate food blog.