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Red Gold Best Ever Tomato Soup

Best Ever Tomato Soup

20m
Prep Time
1h
Cook Time
6
Servings

Enjoy a great beginning to your next dinner party. This restaurant favorite recipe is bursting with a blend of vegetable flavors and topped off with a touch of heavy cream, making the rich soup smooth and luscious. We included Instant Pot cooking directions!

Ingredients

COPY INGREDIENTS
1 tablespoon butter, or 1 tablespoon bacon drippings1 cup onion, chopped3/4 cup shredded carrots1 tablespoon minced garlic1 tablespoon minced shallotsSalt and black pepper, to taste6-8 fresh basil leaves, rough chop 4 and set aside, the rest will be used for garnish2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes 14.5 oz or 1 (28 ounce) can Red Gold® Petite Diced Tomatoes 28 oz1/2 cup Red Gold® Folds of Honor Ketchup 32 oz1 (14.5 ounce) can chicken broth1/4 cup heavy cream

Instructions

Stovetop Cooking Directions

  • Melt the butter in a large saucepan over medium heat. Add the onion, carrots, garlic, and shallots to the pan; cook for 5 minutes or until vegetables are tender, stirring frequently. Add the salt, black pepper, and 4 basil leaves; cook for 5 minutes.
  • Add ketchup, canned petite diced tomatoes, and broth. Bring to a boil; reduce heat to simmer and cook for 1 hour. Remove from the heat.
  • In a food processor, blender or using an immersion blender; blend half of the soup until semi-smooth; leaving some pieces visible. Pour blended soup into a saucepan and repeat the process with the remaining half. Add the cream and heat for 5 to 10 minutes. Ladle into soup bowls and garnish with basil leaves.

Instant Pot Cooking Directions

  • Press the Saute button on pressure cooker and add the butter when hot. Melt butter, then add onion, carrots, garlic, and shallots to the pot; cook for 5 minutes or until vegetables are tender, stirring frequently.
  • Add salt, black pepper, and chopped basil leaves and stir.
  • Add the ketchup, canned petite diced tomatoes, and broth. Bring to a boil, place the lid on the Instant Pot, and set to Manual, High Pressure, and set time for 20 minutes.
  • When time is up, allow for natural pressure release for 5 minutes, then release the remaining pressure by turning the valve to Release. Carefully blend soup using an immersion blender until the soup is semi-smooth leaving some visible tomato pieces. Add the cream and heat for 5 minutes.
  • Ladle the soup into bowls and garnish with remaining basil leaves.
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