The Instant Pot makes quick work of soups and this rich, velvety, Garlic and Rosemary Tomato Soup will become a favorite at your table. Made with nourishing bone broth and fresh rosemary, it’s a soul-warming delight. No Instant Pot? I’ve got stove top directions just for you.
I have very fond memories of warm tomato soup on cold winter days, often with grilled cheese sandwiches. But the moment I started making my own homemade soups I realized there was no going back to those cans with the red and white labels.
And now grilled cheese is usually made on Coconut Flour Flat Bread.
While I do often use canned tomatoes, my homemade tomato soup still beats out those commercial cans in the nutrition department. It’s even better with home-canned or fresh tomatoes, too.
Want to know my secret?
Rich, Nourishing Bone Broth!
Adding bone broth to your soups really delivers a powerful punch of nutrition. It brings you gelatin, collagen, amino acids, vitamins, and minerals you just won’t find in commercially made tomato soup (or any soup, actually).
Growing bodies (and even grown-up bodies) will thank you for this expression of love.
My daughter is feeling under-the-weather, likely fighting the germs her brother had over the weekend when he developed a bad (and scary) case of croup. You know what she asked for?
My tomato soup.
Specifically, this garlic and rosemary version. The first time I made this tomato soup she said it reminded her of garlic bread. I wasn’t picking up that vibe myself but who can argue with another person’s taste buds, right?
The important thing is that she was craving something that would nourish her body as her immune system works overtime.
Of course, I was more than happy to comply. Thanks to my Instant Pot, this warm and soothing Garlic and Rosemary Tomato Soup was giving her a big hug in no time.
How To Make Bone Broth (or Fake It If You Have To).
Making bone broth is exceptionally easy, especially in an Instant Pot. It seriously makes the best bone broth ever, and all in under 3 hours.
I should write a post for the blog on how to make it, but until then here is what I do:
- Put the frame of a roasted chicken into your Instant Pot, including skin
- Add veggies: peel and quarter an onion, peel several garlic cloves, wash a few stalks of celery and cut in half to fit, add a handful of baby carrots
- Add 1 tablespoon of raw apple cider vinegar
- Add 1 to 2 teaspoons high mineral salt, if desired, and a few grinds of fresh black pepper
- Add just enough water to cover
- Secure lid, set knob to SEALING
- Set pot to MANUAL for 120 minutes
After it’s finished cooking (and it’s safe to open the lid) simply strain off the rich, nourishing bone broth.
If you need to fake it, here’s a simple solution: simply add powdered beef gelatin to your store-bought broth.
If you’re using store-bought broth for this recipe and want to add gelatin You’ll want to “bloom” it first so it dissolves easily in your soup.
Add a scoop to 1/4 cup of water or 2 scoops to 1/2 cup of water in a small bowl. Let it sit and absorb the water until it looks like applesauce.
Then stir it into your soup, either before or after cooking.
Making My Garlic and Rosemary Tomato Soup In Your Instant Pot.
You’ll want to saute fresh garlic briefly in the inner liner pot before adding the rest of the ingredients. Be sure to set your IP saute function to LOW. Garlic burns very easily and if you burn the garlic you risk your tomato soup turning out bitter.
You can slice fresh, peeled garlic cloves or just put them in whole. You’ll be pureeing everything when it’s cooked anyway. If your stick blender or blender isn’t very good at pureeing things, you might want to slice the garlic to have smaller pieces for your blender to blend. Just be sure to carefully watch while sauteing so they don’t burn.
Use fresh rosemary if you have it. If not, remember the 3:1 ratio — 3 tablespoons of fresh herb equals 1 tablespoon of dried. I used 3 sprigs (about 3″ long) from prepacked fresh, organic herbs from the grocery store.
Pick the leaves off and discard the stems. I got about 2 or so tablespoons of leaves from the 3 sprigs. If you really like rosemary, go with more than 4 even.
Your homemade bone broths can differ in flavor from batch to batch. Each one will impart its own flavor profile to this soup, which keeps it interesting!
I deliberately kept the cream to a small amount but feel free to add more if you like. Or, leave it out all together if dairy doesn’t agree with you.
No Instant Pot? Make It On Your Stove Top, No Problem!
If you don’t have an Instant Pot, you can still make this nourishing tomato soup right on your stove top. Just follow the directions given, but use a large pot and make these adjustments:
- Mince or press your garlic and gently saute in palm oil over medium-low heat for one minute
- Cover and simmer all ingredients together for 20 minutes, stirring occasionally
- Proceed with blending directions
The beautiful thing about an Instant Pot for making soup is you put all the things in, set it, and can walk away for a while. The Instant Pot does all the work! Plush, it automatically switches to “keep warm” for you until you can get back to it.
What Do You Like To Eat With Your Soups? Salads Or Sandwiches (Or Both)?
- 1 tablespoon red palm oil
- 6 to 8 large garlic cloves, peeled (and sliced if necessary)
- 1 can (28 oz) diced tomatoes
- 28 oz bone broth (fill the tomato can to measure)
- 1 teaspoon pink Himalayan salt
- 3 to 4 sprigs fresh rosemary, stems removed (or 1 to 2 tablespoons dried) or to taste
- 1/4 cup heavy cream, optional
For the Instant Pot:
Set your Instant Pot to SAUTE and adjust down to LOW.
Add peeled garlic cloves (or sliced fresh garlic) and saute for about 2 minutes for whole cloves, less for slices. Watch carefully to prevent burning.
Add tomatoes, then measure your bone broth in the empty tomato can and add to the Instant Pot.
Add salt and rosemary and give it a stir.
Secure the lid and set the vent to SEALING.
Set your Instant Pot to SOUP for 10 minutes.
After cook time has completed, allow to NPR (Natural Pressure Release) for 15 minutes, then turn vent knob to release the remaining pressure.
When safe to open, remove the lid and puree the soup with a stick blender until as smooth as you like.
Alternately, carefully puree soup in a blender in small batches.
Stir in heavy cream, if desired.
For the Stove Top:
Press or mince garlic.
In a large pot, melt palm oil over medium-low heat.
Saute garlic gently for one minute.
Add remaining ingredients.
Bring to a slight boil, cover and reduce heat to a simmer.
Simmer for 20 minutes, stirring occasionally.
Proceed with blending instructions above.
*As protein amounts can vary in homemade bone broths, the protein grams noted in the Nutrition Information may not be accurate.
If you don't have bone broth, you can still increase the nutrition by using store-bought broth and adding a scoop or two of gelatin. To add gelatin, first bloom in 1/4 cup (for 1 scoop) or 1/2 cup (for 2 scoops) cold or room temp broth until it looks like applesauce. Then stir into soup until completely incorporated. This can be done before or after pressure cooking.
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Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 93 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 583mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 6g