First posted: Aug 17, 2021

Roasted Tomato and Red Onion Soup

I’m such a soup girl in the Winter, and this Roasted Tomato and Red Onion option is perfect comfort food alongside a slice of buttery toast. It also doubles up as the most amazing pasta sauce if you reduce it down a little further until beautifully thick and begging for a little chilli and parmesan. And if that’s not reason enough to run to your kitchen and make it right now, then maybe the fact that it’s perfect for batch cooking and pretty much cooks itself has got your full attention?

Huge thanks again to the very cool people at Instant Pot SA and Cape Herb & Spice for collaborating with me to bring this recipe to you. I can’t imagine my kitchen without my snazzy slow cooker and air fryer, or the goodness-only flavours of Cape Herb and Spice. Enjoy! X

Ingredients

Cooks in:45 minutes (mostly unattended) Serves:4

Roasted Tomato and Red Onion Soup

3 medium red onions, roughly chopped
3 whole cloves garlic
3 tins whole peeled tomatoes
1 sprig each of fresh thyme and rosemary
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 tsp brown sugar
1 tsp Cape Herb and Spice Roast Veg Seasoning

To Serve

Freshly grated Parmesan or Pecorino Cheese, sourdough bread, chopped fresh basil

What to do

WHAT TO DO
1. Add a dash of olive oil to your Instant Pot and using the ‘sauté’ function brown the onions and garlic for 2-3 minutes. Add in the remaining ingredients, mix well and continue cooking for another 5 minutes, stirring often.

2. Place the lid on securely, select the ‘manual’ programme, and cook for 15 minutes.

3. Quick release the pressure and then leave to cool for a few minutes before blending the soup with a stick blender until smooth. Check for seasoning and serve immediately with finely grated parmesan, chopped fresh basil and buttered sourdough toast if you like.

*Freeze leftover soup for up to 2 months / reduce the soup until you have a beautifully thick tomato sauce and use to serve with your favourite pasta later in the week.