Vegan Creamy Tomato Basil Soup

I’ve got to write this one down before I forget! Unbelievably, we ended up with an enormous volunteer tomato plant in our yard, so here’s what I did for lunch today.

Ingredients:

– about three pints of tomatoes

– six cloves of garlic

– olive oil

– half a red pepper (optional)

– half an onion, chopped

– one large potato, cubed

– fresh herbs: rosemary, thyme, dill

– 10 leaves of fresh basil

– broth or water

Steps:

1. Put the tomatoes and garlic (and pepper, if using) into a glass pan with some olive oil. Roast at 450 for at least 30 minutes.

2. While tomatoes are roasting, sauté onion until caramelized in an instant pot or soup pot

3. Add potato, fresh herbs (all except basil), and cover with broth. Add tomatoes when ready.

4. Seal the instant pot and pressure cook for 20 minutes.

5. Release pressure, stir in basil, and whir with an immersion blender until smooth. Add salt and pepper to taste.

Serve with grated Parmesan (vegan parm if you’re keeping this vegan!), and grilled cheese or a side salad. Yum!