Whipping up a nice creamy (diary free) soup has never been so easy in your Instant Pot. Move over boring tomato soup, and hello Instant Pot Smoky Tomato Soup. Bonus points for being freezer friendly, too!
I know I seem like a bit of a crazy person making soups in the summer, but making freezer friendly soups is essential for my lunch prep game.
I always have individually portioned soups in my freezer. ALWAYS.
During the work week, when I don’t have planned leftovers, I will grab a freezer soup and whichever veggies I have fresh that week. Then, run out the door.
I am also making soups in the summer because I do it in my Instant Pot which makes it really quite hands off, I don’t need to worry about a pot boiling over, AND my house doesn’t heat up because the stove is off.
Instant Pot win, for sure!
For this soup, an immersion blender is needed. Please don’t blend hot soup in a blender with the lid on.
I am full on in love with these blended soups because I don’t have to be too particular when cutting up ingredients. I just quick chop everything and hit go on the Instant Pot.
Try not to be to horrified of what it looks like when you open the lid, I promise once you blend it up, it is awesome!
As for freezing soups. I am a fan of mason jars. In the 3 years I have been doing this, I have had one jar break…. After I dropped it on the floor.
When you freeze soups in mason jars, make sure you:
- keep at least an inch of head space to accommodate the expansion that happens with freezing, but also,
- make sure the soup is cold before you put it in the freezer. I leave soups in the fridge for a few hours or overnight before placing into the freezer.
Lastly, label them! Regular tape will fall off, so make sure you use freezer tape and a sharpie!
Ok, I am done with tips, here is the recipe!
- 8 roma tomatoes, quartered
- 1 medium yellow onion, quartered
- ½ cup fresh basil
- ½ teaspoon liquid smoke
- 1 Jalapeno, seeded and cut into 4 pieces (optional). You can leave the seeds in if you like it spicy, or add more peppers.
- 2 cups broth (chicken or vegetable)
- 1 400 ml can coconut milk
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon oregano
- salt and pepper to taste
- goat cheese for garnish (optional)
- Place all ingredients into the Instant Pot liner.
- Secure the lid, set the pot to sealed, and set to manual high pressure for 5 minutes.
- Let the pot naturally release pressure for 10 minutes. After 10 minutes, quick release remaining pressure.
- Using an immersion blender, blend the soup until smooth.
- Top with goat cheese (optional)
So there you have it, why I cook soups (even in the summer), a couple tips to freeze your soups in mason jars, and a really tasty smoky tomato soup recipe!
For more tips, tricks and meal prep recipe inspirations, come over to the Confessions of a Meal Plan Addict Community!