Roasted Tomato and Red Onion Soup

"This Roasted Tomato and Red Onion option is perfect comfort food alongside a slice of buttery toasted sourdough. It also doubles up as the most amazing pasta sauce if you reduce it down a little further until beautifully thick and begging for a little chilli and parmesan. And if that’s not reason enough to run to your kitchen and make it right now, then maybe the fact that it’s perfect for batch cooking and pretty much effortless has got your full attention?"

- Sarah Graham

3 medium red onions, roughly chopped
3 whole cloves garlic
3 tins whole peeled tomatoes
1 sprig each of fresh thyme and rosemary
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 Tbsp Cape Herb and Spice new ROAST VEGE Seasoning

To Serve
Parmesan, sourdough bread, chopped fresh basil

1. Add a dash of olive oil to your Instant Pot and set to ‘Sauté’ function to brown the onions and garlic for 2-3 minutes. Add in the remaining ingredients, mix well and continue cooking for another 5 minutes, stirring often.

2. Secure the lid and set to Soup (or Pressure Cook) for 15 minutes.

3. Quick release the pressure and then leave to cool for a few minutes before blending the soup with a stick blender until smooth. Check for seasoning and serve immediately with finely grated parmesan, chopped fresh basil and buttered sourdough toast if you like.

*Freeze leftover soup for up to 2 months / reduce the soup until you have a beautifully thick tomato sauce and use to serve with your favourite pasta later in the week.
 

For more by Sarah, click here.