Tomato Clover Soup

January 07, 2020

Kirsten Smith_Clover Tomato Soup_ HamamaRecipes_1.7.20

Author: Kirsten Smith (Hamama Friends group member, find the original post here!)

Prep: 15 minutes
Cook: 1 hour
4 servings


Clover microgreens and Parmesan cheese on my tomato soup tonight 😍 nice and fresh! An InstantPot friendly recipe! 

Kirsten Smith_Clover Tomato Soup_ HamamaRecipes_1.7.20



- 1 yellow onion, diced
- 2 large carrots, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 TBSP olive oil
- 28 oz canned crushed or diced tomatoes
- 15 oz canned fire roasted diced tomatoes
- 1 cup chicken broth
- 1 tsp sugar (optional)
- 1 TBSP tomato paste
- 1/4 cup chopped fresh basil OR about 1 TBSP dried basil
- 1/4 tsp dried oregano
- salt and pepper to taste
- heavy cream to taste (I use about 1/4 cup)
- ***And of course a giant heap of clover microgreens on top!!



  1. Set instant pot to the SAUTE function and sauté onion in 1 TBSP oil for ~5 minutes, until edges are golden. Add garlic at very end and cook 30 seconds more while stirring.
  2. To deglaze the browned bits of onion, add broth and scrape with spatula. (This prevents the IP's auto-shutoff "burn" feature.)
  3. Add chopped carrots, bell pepper, seasoning (salt, pepper, oregano, basil, and optional sugar) and all canned tomatoes and tomato paste. Stir.
  4. Set Instantpot to HIGH pressure on manual for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
  5. Use a hand held immersion blender (or regular blender/food processor in small batches) to puree. I like mine a little chunky. Add cream to taste and enjoy!
  6. ***For stovetop cooking, on step 4 just simmer for about 30 minutes or until veggies are tender. 



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