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tomato soup in a cup with basil, tomatoes, jalapenos around

Homemade Fresh Roasted Tomato Jalapeño Soup-Instant Pot and Stove Versions

Gourmet Done Skinny
Freezing and can't get warm? Try my Homemade Roasted Tomato Jalapeño Soup! It's a great way to warm your insides on a cold day. Add a dollop of my Jalapeño Cream on top and pair with my Jalapeño Cheddar Bacon Scone. The perfect warm up trio!
Weight Watchers Points: 1 Smart Point per 1 cup of soup for all plans
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 10 cups
Calories 119 kcal

Ingredients
  

  • 6 lbs fresh tomatoes cut in quarters, use a mixture of cherry tomatoes, romas or other plum tomatoes
  • 3-5 jalapeños cut in half, seeds removed, if you like things spicy, feel free to add a few hotter peppers as well
  • 10 garlic cloves minced I do mine in the food processor
  • 1 t. kosher salt
  • 1/2 t. black pepper
  • olive oil spray from olive oil mister-I use a basil infused oil, but regular is fine too
  • 2 yellow onions finely chopped (I use food processor for this as well)
  • 1 T. olive oil
  • 1 T. butter
  • 1 28 oz can plum tomatoes
  • 2 c. beef bone broth or beef stock I regularly make up my beef bone broth recipe and store it in the freezer
  • 1/2 c. fresh basil finely chopped
  • 2 T. fresh oregano finely chopped

Instructions
 

  • Preheat oven to 425°.
  • Line 2 baking sheets with foil.
  • Arrange tomato chunks on foil.
  • Add jalapeño halves, minced garlic and 1 t. kosher salt.
  • Spray lightly with olive oil using Olive Oil Mister or lightly drizzle 1 T. over all.
  • Bake for about 25 minutes or until jalapeños are blackened and tomatoes are starting to blacken.
  • Meanwhile, in the Instant Pot, press the sauté button and adjust to high heat. Or if doing the stove top method, heat a large pot (don't use non-stick or the onions won't caramelize well) on medium high heat.
  • Add 1 T. oil and 1 T. butter.
  • Add onions to Instant Pot (or pot) and sauté until caramelized, stirring occasionally. This will take about 20-30 minutes. If onions become dry and look like they will burn, add a few tablespoons of water. Keep stirring toward the end as you don't want to let them burn. They will become soft, start to brown.  You can tell when they're done by tasting them. If they taste sweet, they they are probably done. Turn off heat.
  • Gather foil up carefully and pour tomatoes, jalapeños and garlic into your Instant Pot (or big pot for stove version) on top of the caramelized onions.
  • Stir in canned tomatoes, basil, oregano and bone broth.
  • For the Instant Pot - Add lid, set venting knob to sealing. Press, "Soup," and set to 30 minutes. When done, allow to natural release for about 10 minutes.
  • For Stove Top- Bring to a boil, then turn heat to simmer and simmer for at least 30 minutes uncovered, stirring often.
  • When finished use an immersion blender to chop up tomatoes to desired consistency.
  • Taste and adjust seasonings if needed.
  • For a richer soup, you can add a bit of cream to each individual bowl. I would start with 1 T. of cream or half-half to start. (This will add points for those of you counting). You can also add 2 t. of my Jalapeño Cream, that will add creaminess and flavor without adding any points.

Notes

This soup freezes well. Package soup in 1 c. portions in vacuum sealed bags or try Souper Cubes .
If you don't have an immersion blender, then use a food processor to chop up tomatoes and jalapeños  after they have been roasted. Be careful as mixture will be hot.
Serving suggestions:
Add a dollop of my Jalapeño Cream to each individual bowl.
Serve alongside my Chipotle Crustless Egg Cups.
Serve with my Homemade Jalapeno Bacon Cheddar Mini Scones.

 

Nutrition

Serving: 1cupCalories: 119kcalCarbohydrates: 21gProtein: 4.8gFat: 3.4gSaturated Fat: 1.1gCholesterol: 3.1mgSodium: 308mgFiber: 4.9gSugar: 12.2gVitamin A: 139IUVitamin C: 56mg
Keyword Instant Pot soup, jalapeno soup, roasted tomato soup
Tried this recipe?Let us know how it was!