Spray a baking tray lightly with some oil and arrange the tomatoes on it. Drizzle some more oil on the tomatoes and stick the tray in a preheated (400F) oven for 35-40 minutes. Take the tray out and remove the skins. There might be a little liquid on the tray from the tomatoes. Don’t discard this.
Switch on your instant pot and press saute (normal). Melt the butter and add the whole spices (bay leaf and cinnamon stick), onions and garlic. Saute for 2-3 minutes until soft and fragrant.
Add the roasted tomatoes (liquid and all), 1.5 cups water, tomato puree, white pepper, sugar, salt and basil. Cancel saute and secure the lid. Set to pressure cooking on high for 5 minutes. Make sure the steam release handle is on ‘sealing’. Once the timer beeps, let the steam escape naturally.
Open the pot and discard the whole spices and basil. Using an immersion blender, blend to a smooth puree.
Switch the pot to sauté and add the flour. Cook for 2-3 minutes or until the soup thickens.
Add the coconut cream and mix well.
Take the soup out in deep bowls and garnish with some dry herbs and croutons, if using.
Choose fresh, red and ripe tomatoes because the quality of soup depends on this.
If you’re on a vegan diet, go ahead and substitute the butter with vegan butter.
Instead of sugar, you can also add 2 tbsp honey. Adjust the quantity of sugar or honey as desired.
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