Go Back
Print
Fire Roasted Tomato Soup
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 

Yield: 4 servings (2 points per serving for blue, green and purple)

Click here to view your WW Personal Points and track it on your app.

Ingredients
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans fire roasted tomatoes
  • 14.5 oz. chicken broth
  • 1 tablespoon fresh basil, chopped
  • 1/2 cup fat-free half and half
Instructions
For the Instant Pot:

  1. Set Instant Pot to saute. Add butter to pot. Once it has melted add the onion and minced garlic. The lid stays off for this portion.

  2. Saute onions and garlic for 3 minutes. Turn pot off.

  3. Add the fire roasted tomatoes, chicken broth and tablespoon of basil.

  4. Secure and lock the lid. Make sure the lever is set to seal.

  5. Press the manual button and set to 5 minutes.

  6. Once it is done cooking, use the quick release. Once the steam is released carefully remove the lid.

  7. Use an immersion blender to puree the soup. If you don’t have an immersion blender you can use a regular blender, just let the soup cool down before putting it in the blender.

  8. Stir in the fat free half and half. Garnish with additional basil if desired.

For the stovetop:

  1. In a medium pot, melt butter over medium heat. Stir in onions and garlic. Continue stirring for 3 minutes.

  2. Add tomatoes, chicken broth and fresh basil. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

  3. Remove from heat. Use an immersion blender to puree the soup.

  4. Add fat free half and half and additional basil, if desired.