Homemade tomato soup from the instant pot.

36
Jump in the discussion.

No email address required.

Could probably use more tomato and less of everything else tbh

Jump in the discussion.

No email address required.

Do you have a recipe you usually use? The majority of this cooks down and then is blended with the tomatoes for seasoning.

Jump in the discussion.

No email address required.

I like Adam Ragusea's tomato soup and Chef John's tomato bisque recipes. There's some key differences between them, but both have a pretty pared down list of ingredients that really center the tomatoes.

Jump in the discussion.

No email address required.

Adam Ragusea's tomato soup

I'm surprised he uses white wine. I had seen another recipe mention an acid, but tomatoes are the definition of culinary acid - no? Maybe this is a more tangier concept than I what I went for (mild, umami).

Chef John's tomato bisque

This feels closer to what I'd enjoy, though I think I still prefer a chunkier soup :marseyhmm:

Jump in the discussion.

No email address required.

The white wine is a Ragusea staple, he's got a strong preference for acidity. I use a splash of white wine vinegar instead. Coupled with the fennel it's a pretty funky flavor.

Both of these are pureed soups, but Ragusea's recipe works even if left a little chunky.

Jump in the discussion.

No email address required.

Link copied to clipboard
Action successful!
Error, please refresh the page and try again.