Roasted tomato and pesto soup
What is it that makes simple soup so satisfying and soul-restoring? In this case it’s the
fact that you’re roasting the tomatoes (yes, in your All-in-One Cooker!) to bring out
their avour and sweetness before turning them into a soup that will have you wishing
every night was soup night.
Serves 6
Preparation time 15 minutes
Pressure cooking time 10 minutes (excluding pressure building time)
Ingredients
1.2kg ripe tomatoes, peeled, quartered, see Cook’s note
1 red onion, chopped
2 tbsp olive oil
4-6 fresh thyme sprigs
3 cloves garlic
3 tsp brown sugar
1L vegetable stock, salt-reduced
⅓ cup basil pesto
Extra pesto, freshly grated parmesan and basil leaves,
to serve
Method
1. Place tomatoes and onion into the inner pot. Drizzle with olive oil, add thyme sprigs and garlic. Close the lid.
2. Press the BAKE button, set cooking time for 10 minutes and press START.
3. Remove the lid. Add the brown sugar, vegetable stock and pesto. Close the lid.
4. Select the MANUAL program in PRESSURE COOKING. Set time for 10 minutes. Press START.
5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the
thyme. Using a stick blender, blend soup until smooth. Season to taste with salt and pepper. Ladle soup into bowls, top
with extra pesto, freshly grated parmesan and basil leaves.
Cook’s note
To peel tomatoes, cut a cross at the bottom of the tomatoes, using a sharp knife. Place into a large bowl, cover with
boiling water and let stand for 5 minutes, or until the skin begins to peel o. Drain, cool for a few minutes, then using your
ngers or a knife, peel back the sections of skin.
Bake
Set valve to
“Bake” position.
Pressure Cook
Set valve to “Seal”
position.
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