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Beth's Tomato Soup
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Brief Description
Easy low-sodium tomato soup. Freezes well. Add milk before heating, if desired. I use Fairlife Lactose Free milk.
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Main Ingredient
Roma Tomatoes
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: LiteraryAce55372
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Posted On: Apr 27, 2020
Number of Servings:
Ingredients:
- 5 pounds - Roma Tomatoes Summer Ripened is best
- 2 tablespoons - chopped garlic I use minced garlic in jar
- 1 tablespoons - olive oil
- 2 - onions, large, chopped
- 1 cups - Low Sodium Vegetable Broth
- 2 teaspoons - oregano
- 1/2 teaspoons - Lawry's low sodium seasoned salt
- 5 pounds - Roma Tomatoes Summer Ripened is best
- 2 tablespoons - chopped garlic I use minced garlic in jar
- 1 tablespoons - olive oil
- 2 - onions, large, chopped
- 1 cups - Low Sodium Vegetable Broth
- 2 teaspoons - oregano
- 1/2 teaspoons - Lawry's low sodium seasoned salt
Directions:
Blanch tomatoes in boiling water. Peel & quarter. Set aside.
Saute onion and garlic in oil in Instant Pot (High Saute) until translucent. 5-7 minutes.
Add tomatoes, vegetable broth and seasoning.
Cook in instant pot (high pressure) for 25 minutes. Release pressure naturally.
Cool to luke warm.
Use immersion blender to puree until smooth OR puree in batches in regular blender.
If thicker soup is desired, simmer on low saute, no cover.
Freeze in 2 cup portions.
To reheat, thaw 2 cups of soup. Add 1/2 cup milk, warm to desired temp.
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