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Run the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if you do live or work on one of the top floors, you can still get out of the elevator early and climb up the stairs the rest of the way. Most people will choose to be lazy and take an elevator instead of choosing exercise on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.
There are a lot of things that contribute to your getting healthy. Intensive gym visits and narrowly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. A suitable amount of physical activity each day is also important. Don’t overlook that health isn’t only about how much you weigh. It’s about making your body as strong as it can be.
We hope you got insight from reading it, now let’s go back to instapot roasted tomato soup recipe. You can have instapot roasted tomato soup using 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Instapot Roasted Tomato Soup:
- You need ▢ 3 pounds (1396g) field or roma tomatoes, cut in half horizontally
- Prepare ▢ 3 cups (750ml) unsalted chicken stock
- Take ▢ 3 (11g) garlic cloves, finely chopped
- Get ▢ 1 (248g) medium onion, chopped
- Prepare ▢ 1 (102g) carrot, chopped
- Take ▢ 2 tablespoons (30ml) olive oil
- Take ▢ 1 tablespoon (14g) unsalted butter (vegan
- Take ▢ 2 tablespoons (30ml) fish sauce
- Take ▢ 2 tablespoons (30g) jasmine rice
- You need ▢ A pinch dried basil
- Prepare ▢ A pinch dried thyme
- Use ▢ Salt, sugar & ground black pepper
- Get ▢ ½ cup (125ml) heavy cream (do not add if canning)
Instructions to make Instapot Roasted Tomato Soup:
- Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & ground black pepper. If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Place baking tray in the oven’s middle rack. Depending on your oven and tomatoes, it will take 45 - 65 minutes.
- Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften. Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
- Pour ~ ½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
- Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.
- Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste the soup and season with salt if necessary. Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!
- Garnish with fresh basil. Enjoy immediately. This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side
- You may also water-bath or steam can this soup. Process pint jars for 20 minutes. Quart jars for 25 minutes. As mentioned above, do not add the heavy cream if canning. Add the cream as you open the jars and reheat.
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