instant pot, gluten free, soup
5 Servings
- 1 T olive oil
- 1-2 onion, chopped
- 8 cloves garlic, minced
- 1/2 t dried thyme
- 1/2 t dried basil
- 1/2 t dried oregano
- 2 medium sweet potato, peeled and diced
- 6 T tomato paste
- 4 C water
- 2 t better than bouillon or broth powder
- 2 28 oz. can crushed tomatoes
- salt and pepper to taste
Sauté the onion until the edges start to brown, add the garlic for 30 more seconds, add the spices. Add the sweet potatoes and tomato paste, stir, deglaze the onion mixture by adding water and better than bouillon or broth powder, add cans of tomatoes. Close lid and cook with the soup button for 8 minutes. When done, blend with an immersion blender until the soup is very smooth, no chunks of sweet potato left. Careful, it'll be hot and want to splash a bit.
Leftovers of this soup can be transformed into Enchilada sauce, just add the spices from our recipe (see page \pageref{enchilada-sauce}), and simmer it a bit.
