Weeknight · Instant Pot · about 20 minutes

“Cold Open” Tomato Soup

Name: "Cold Open" Tomato Soup
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 1 can whole San Marzano tomatoes; 3 tbsp dried chopped onion; 1 ½ tsp granulated garlic; 1 tbsp dried basil; 1 tbsp dried parsley; 1 tsp jarred jalapeño; ½ tsp sea salt; 1 tbsp lime juice

A bright San Marzano tomato soup — pressure-cooked with herbs and a little jalapeño, blended smooth, and finished with lime. Stephan's “Cold Open”: as good chilled the next day as it is hot tonight. Vegan and gluten-free.

~20 min total 4 min pressure Instant Pot method

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Instant PotVeganGluten-Free

Servingsamounts scale to match

Units

Ingredients

Pressure, blend, then brighten with lime off the heat. A short cook melds the San Marzano tomatoes and herbs; an immersion blender takes it smooth. The lime goes in after cooking so it stays fresh and lifts the whole bowl — and it's just as good chilled overnight as it is hot.

Easier, if you like

Canned crushed tomatoes work in place of whole (skip the breaking-up step).
Jarred jalapeños are the easy heat — no chopping fresh chiles.

Method

Cook's notes

“Cold Open” is Stephan's name — it's built to be served chilled (like a cooked gazpacho), though it's lovely hot too.

San Marzano tomatoes are worth it here — they're sweeter and less acidic, which is most of the flavor.

Adjust the jalapeño to taste; it should warm the back of the throat, not burn.

Naturally vegan and gluten-free, and better the next day.

Vegan and gluten-free as written

Vegan / gluten-free: it already is.

Creamier: blend in a splash of coconut milk or cashew cream for a creamy tomato soup.