I hope you all love this 10 ingredients soup made from scratch, as much we do in our house, it is:
Easy and quick to make
Minimum ingredients
Loaded with vegetables
Creamy
Flavorful
Comforting
Delicious
Healthy
The beautiful think about this soup that it is so adaptable and flexible and completely customizable! I tried it with so many combinations of veggies and it always turn out amazing.
Whatever veggies I have in the fridge and pantry that are starting to get bruises or mushy I collect and dump in this soup. If I don’t have enough veggies I usually keep a bag in the freezer for those kind of veggies that I want to save from throwing in the trash and I use it whenever I want to make this soup.
I tried it with carrots, capsicum, broccoli, cauliflower, leek, celery, asparagus, zucchini, mushrooms and many more and they all turned great.
The basics to keep this soup super creamy and delicious are the tomato and the cheese! This little bit of herby boursin cheese you add to this recipe just take it to a whole new level, do not skip it! And I usually also do not skip the onion and garlic when I mix and match with whatever veggies I have.
And what make it even better that is so easy to make with the pressure cooker, I usually prepare it ahead ad keep it warm in the pot till dinner. I prepare this recipe a lot when I am inviting friends over, they all love it as starter with some croutons on top or some toasted bread to dip in it!
watch the how to video:
If you try this recipe, let me know! Leave a comment, rate it and do not forget to tag the picture #annacookingconcept on Instagram. Cheers, friends!
Lazy One-pot Tomato Soup
Equipment
- pressure cooker or instant pot
Ingredients
- 1 tbsp butter or oil of your choice
- 4 onions, roughly chopped
- 1-2 carrots, roughly chopped
- 1 big capsicum, roughly chopped
- 1 cup celery sticks, roughly chopped
- 1 cup leek, roughly chopped
- 2 cloves garlic , roughly chopped
- 1 can 1000 ml strained tomato
- 500 ml vegetable broth
- Seasonings: 2 tsp salt, ½ tsp black pepper, ½ tsp cumin powder, 1 tsp sweet paprika, 1 tbsp Dry oregano, 1 tbsp dry zaatar
- 1 tsp fresh rosemary, chopped
- 1 pack 80g boursin cheese
Instructions
INSTANT POT:
- Set instant pot to sauté. Add the butter and onion, cook until fragrant. Add the carrots, capsicum, leek, celery, and garlic and stir for few minutes till fragrant.
- Add the strained tomato and mix, add the broth, and mix it all together. Add all the seasonings and mix.
- Cover and turn the pressure valve to seal position and select the manual setting and cook on high pressure for 10 minutes.
- Once done cooking, use the quick release function and release the steam. Carefully remove the cover. Add the fresh rosemary and blend with a hand blender till smooth.
- Add the boursin cheese and keep blending for few minutes till smooth and creamy.
- Ladle the soup into bowls and top with some fresh rosemary and chopped leek. Serve with some bread and enjoy!
STOVE TOP:
- In large soup pot, melt the butter or oil and the onion and cook till fragrant. Add the carrots, capsicum, leek, celery, and garlic and stir for 5 minutes till fragrant.
- Add the strained tomato, broth and seasonings and mix it all through. Bring to boil and lower the heat and simmer for 25 minutes till all the veggies are tender. Add the fresh rosemary and blend with a hand blender till smooth. Add the boursin cheese and blend till creamy and smooth and let it all simmer together on low heat for 5 min while mixing.
- Ladle the soup into bowls top with fresh rosemary and leek and serve with some bread, enjoy!
Notes
The instant pot cooking gives this soup a deeper flavor and keep more nutrients in the veggies.
This soup freeze well up to 3 months and you can keep in the fridge up to 5 days if stored well.
You can use any kind of broth or stock you have on hand and you can use water also, or even bouillon cubes mixed with water.