Our Summer days are coming to an end and in my garden I had a ton of ripe cherry and plum tomatoes that I had to use.

I have a new Instant Pot Duo Crisp + Air Fryer, so I put the roasting button to good use for this recipe! If you don’t have this type of Instant Pot, don’t worry! You can use a sheet pan in the oven and a soup pot for this recipe!

Ingredients:

• ~ 8 Cups of Ripe Tomatoes or 2 (28oz) Cans of Whole Tomatoes; Drained & Roughly Chopped into Chunks

• 4 Carrots, Peeled & Roughly Chopped

• 1/4 Cup of Red Onion

• 3 Garlic Cloves

• 1 Cup of Chicken or Vegetable Stock

• 1 Teaspoon of Garlic Powder

• 1 Teaspoon of Onion Powder

• 1/2 Teaspoon of Dried Oregano

• 1/2 Teaspoon of Red Pepper Flakes

• 2 Tablespoons of Avocado or Olive Oil

• Salt & Pepper to Taste

• 1/4 Cup of Heavy Cream or Cashew Cream; Drizzle over top of soup (Optional)

• Instant Pot Duo Crisp + Air Fryer (Optional) or Roasting Pans

• Blender

Servings: 4 Bowls
Prep Time:  10 Minutes
Cook Time: 15-25 Minutes

Directions:

1. If using a Instant Pot Duo Crisp + Air Fryer:
   Add your air fry basket into your Instant Pot. In a bowl, toss your tomatoes, carrots, red onion, salt, pepper, and oil until well incorporated. Add to your air fry basket. Attach air fryer lid then set to Roast at 10 minutes, flip, then add another 5-10 minutes until caramelized.
   

   If using a sheet pan:
   Preheat your oven to 400 degrees F. In a bowl, toss your tomatoes, carrots, red onion, salt, pepper, and oil until well incorporated. Then add to a greased sheet tray and roast in the oven for 30 minutes until caramelized.

   
   

2. Once vegetables are roasted and caramelized, place into a blender and blend until liquid.
   
   

3. If using a Instant Pot Duo Crisp + Air Fryer:

   Remove your air fryer basket, then press sauté and heat up a tablespoon of oil to sauté your minced garlic and red pepper flakes until fragrant. Add tomato paste and sauté for an additional 1 minute. Hit Cancel, then add your blended vegetables, seasonings, and stock into your Instant Pot. Replace with your pressure cooker lid and pressure cook for 7-10 minutes.

   
   If using a soup pot: Heat up your oil then sauté your minced garlic and red pepper flakes until fragrant. Add tomato paste and sauté for an additional 1 minute. Then, add your blended vegetables, seasonings, and stock into your pot. Simmer for 15-20 minutes.

   
   

4. Before serving, check to see if you need to add more salt and stir, then ladle soup into bowls. If desired, drizzle heavy cream or cashew cream over top. Enjoy!