Curried Tomato Bisque – Instant Pot

“Sometimes the smallest things, take up the most room in your heart.”

What brings you joy? It’s a simple yet loaded question. I believe joy is found in the most ordinary of moments. Those moments, when you aren’t searching for it, when you aren’t even thinking of it…. when it simply just exists.

This tomato bisque was one of those moments for me. Using my instant pot, learning something new, sourcing fresh ingredients and combining flavors = happy happy joy joy.

Who doesn’t love a warm tomato soup loaded with some flavor?! The flavors in this soup are reminiscent of soups my mom would make for me, while growing up. She would use soup cans for the base and then add a sprinkle and a dash of spices. What makes this soup even better is that it is fresh!! Yes, homemade, fresh … as in from fresh tomatoes!

This is a simple yet versatile recipe. Albeit spicy, but you can lower the heat by simply omitting some of these spices. Hope you enjoy this as much as I did!

Curried Tomato Bisque – Instant pot

fresh tomato soup with a spin

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

• 1 tbsp olive oil
• 1/2 white onion diced
• 4 garlic cloves minced
• 1/2 tsp cumin seeds
• 1/2 tsp cumin + 1 tsp cumin used in separate steps
• 1/2 tsp red chili powder + 1/2 tsp red chili powder used in separate steps
• 1/4 tsp hing powder see notes
• 4 large beefsteak tomatoes quartered
• 2 cups vegetable broth reduced sodium
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 cinnamon stick
• 1 clove bud
• 2 curry leaves or bay leaves can work as well
• 1 pint of light cream
• 1 tbsp sugar + more depending on preference
• 1/2 tsp garam masala
• 1/2 tsp chaat masala
• 1/2 tsp coriander powder
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 1/4 cheddar cheese reduced fat

Instructions

1. Turn instant pot to sauté mode and set timer for 3 mins. When display reads hot: add in oil, onions, garlic cloves, cumin seeds, 1/2 tsp cumin powder, 1/2 tsp paprika and hing. Mix until slightly browned, then add in tomatoes.

2. Once sauté timer ends, add in veggie broth, oregano, parsley, cinnamon stick, and clove bud. Sprinkle some salt and pepper on top and stir.

3. Press pressure cook button and set to high pressure. Set timer to 8 minutes. Make sure valve is set to “Sealing”. When the timer completes let the pressure release naturally for 5-7 minutes and then move the valve to “venting”. Remove lid once all pressure has released.
4. Remove lid and using an immersion blender, puree the soup.

5. Next, set Instant Pot to sauté mode for 5 minutes and add in the remaining: 1 tsp cumin powder, 1/2 tsp red chili powder, light  cream, sugar, garam masala, chaat masala, coriander powder, garlic powder and turmeric. Continue to stir until all ingredients are incorporated. Lastly, add in the cheese and stir.

6. Laddle into bowls and enjoy!

Recipe Notes

• Hing is also referred to as Asafoetida. If you do not have you can omit this spice. You can find it on amazon or at an indian grocery store. 
• If you do not have Indian red chili powder, you can substitute with ancho or chipotle powder, or a pinch of cayenne pepper. 
• Feel free to add in more or less sugar depending on your preference 
• To make the a vegan recipe, you can substitute coconut milk in place of the cream. And omit the cheese. 
• Using a 1/4 of a cinnamon stick broken up and a clove bud adds some flavor and aroma to the soup. this is an essential step in Indian cooking / flavors!