Using Freshly Picked Garden Tomatoes
If you are a seasoned gardener, you may be used to having an abundance of tomatoes this time of year. I have tried many different recipes over the years using freshly picked garden tomatoes, but I always come back to this classic soup recipe. It is so simple and uses only whole ingredients, most of which come from our garden! If you would like more information on gardening and how you can garden wherever you live, click here to read my article on raised bed gardening.
There are several variations that can be made in this recipe. If you prefer to make the soup dairy-free, then substitute coconut milk for the half and half. This recipe makes a generous amount of soup, so I freeze about half of it and save the rest in the refrigerator for and easy meal to grab during the week. This tomato soup recipe pairs really well with grilled cheese or any type of homemade bread. You can also add ground beef to the soup to make Beefy Tomato Soup! I love using the Instant Pot because it cooks the soup very quickly. The Instant Pot has become one of my favorite kitchen gadgets, and definitely the most used!
I used an immersion blender to blend the soup after it’s cooked, but you could also use any other type of blender or food processor instead. Here is the one I recommend and use on a daily basis. You can freeze the soup for 4-6 months or refrigerate for 3-5 days. I find that freezing garden produce is a great alternative to canning. I have not totally mastered the art of canning yet, so when I am in a time crunch I choose to utilize the freezer.
Instant Pot Basil Tomato Soup
- 12 medium tomatoes
- 2 medium onions
- 3 cloves of garlic
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 handful of freshly picked basil
- 1 cup half and half
- 2 tsp salt
- 1 tsp pepper
- 2 tsp italian seasoning
Chop onion and garlic into small pieces.
Turn on Instant Pot to "Saute" mode. Add olive oil, garlic and onion to the pot and saute for one minute.
While onion and garlic are sautéing, wash the tomatoes and slice them in half.
Turn off the Instant Pot and add tomatoes, honey, apple cider vinegar and basil.
Close the lid on the pot. Press the Manual button and manually increase the time to 8 minutes. It will take about 15 minutes for the pot to come to pressure before the timer starts.
Allow the pressure to release naturally for 20 minutes once the soup is finished cooking. Remove the lid and allow the broth to cool for 10 minutes.
Using an immersion blender, blend the contents until the soup has a smooth texture.
Strain the soup through a fine mesh sieve into another pot.
Add half and half, salt, pepper and italian seasoning.
If you are planning on freezing this recipe, do not add half and half until you are ready to eat the soup.
What is your favorite way to use garden tomatoes? Share your favorite recipe in the comments section below!