Homemade Tomato Soup (Instant Pot / Slow Cooker)

Ingredients

• 3 tablespoons garlic-infused olive oil or EVOO + 3 cloves minced garlic if not needing low FODMAP
• 1/2 cup leek greens, finely chopped, or white or yellow onion if not needing low FODMAP
• 2 large carrots (about 1/2 pound), diced
• 1 cup vegetable broth (homemade or store-bought) or chicken bone broth (homemade or store-bought), low FODMAP if needed
• 6 cups common tomatoes + their juices, chopped, or 2 – 28 ounce cans diced tomatoes + their juice*
• 2 1/2 teaspoons sea salt (or to taste - see notes*)
• 2 teaspoons dried chives (optional if using onion)
• 1 1/2 teaspoons Italian seasoning (homemade or store-bought)
• 1 teaspoon ground black pepper (or to taste)
• 1/2 teaspoon fennel seed
• 1/2 cup coconut cream, or heavy cream (lactose-free if needed) if not needing dairy-free, Paleo/Whole30
• Freshly-ground black pepper, fresh chopped parsley or basil, for garnish (optional)

Instructions

1. 1

   --- Instant Pot Tomato Soup Instructions: ---

2. 2

   Hit "Sauté" on your 6-quart Instant Pot or 8-quart Instant Pot and add the garlic-infused olive oil (or EVOO) to the pot. Once the display reads "Hot," if using garlic, add and sauté for 30 seconds, stirring constantly. Add the chopped leek (or onion) and carrots and sauté for 3 minutes (longer if using onion), stirring frequently.

3. 3

   Hit “Cancel” on the Instant Pot. Add broth to the Instant Pot, wait about 15 seconds, and if needed, scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).

4. 4

   Add 6 cups of chopped common tomatoes and their juice or 2 cans of diced tomatoes and their juice, salt, dried chives (if using), Italian seasoning, ground black pepper and fennel seed to the Instant Pot and stir until combined.

5. 5

   Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 15 minutes.

6. 6

   Once the cooking cycle has completed, quick release the pressure. Open lid and allow the soup to cool for a few minutes. Using an immersion blender, carefully blend the soup until smooth or to your desired consistency. Add coconut cream or heavy cream and stir. Taste the soup and adjust seasonings as desired. Garnish with freshly ground black pepper and/or freshly chopped parsley or basil (optional). Serve and enjoy.

7. 7

   --- Slow Cooker Tomato Soup Instructions: ---

8. 8

   Place a large skillet on the stove top on medium high heat and add the garlic-infused olive oil (or EVOO). Once the skillet is hot, if using garlic, add and sauté for 30 seconds, stirring constantly. Add the chopped leek and carrots and sauté for 3 minutes, stirring frequently.

9. 9

   Pour broth into the skillet and scrape up anything on the bottom of the pan. Remove skillet from heat. Pour skillet contents into a slow cooker (I use a 6-quart Crock-Pot), using a heat-resistant spatula to scrape every piece of leek or onion into the slow cooker.

10. 10

    Add 6 cups of chopped common tomatoes and their juice or 2 cans of diced tomatoes and their juice, salt, dried chives, Italian seasoning, ground black pepper and fennel seed to the slow cooker and stir until combined.

11. 11

    Set slow cooker timer for 6-8 hours on low or 4 hours on high.

12. 12

    Once the cooking time is finished, turn off slow cooker and remove lid, allowing the soup to cool for a few minutes. Using an immersion blender, carefully blend the soup until smooth or to your desired consistency. Add coconut cream and stir. Taste the soup and adjust seasonings as desired. Garnish with freshly ground black pepper and/or freshly chopped parsley or basil (optional). Serve and enjoy.