- I cut the tomatoes in half and put them in a tray with olive oil, salt flakes and pepper for 1h-1.15h on 100 C to roast them to get maximum of flavour from them.
- Cut the carrots, the onion, the leek and press the garlic. Sauté the vegetables in oil until they get softer and possible a slight color, add the brown sugar and then add the vegatable stock and spices along with the soy sauce, vinegar and tomato puré. Let boil for 30min on the stove, or if using an Instant Pot then add the tomatoes and pressure cook for 5 minutes with 10min natural release.
On stove: add the tomatoes and use a hand mixer to get the prefered consistancy. On Instant Pot: after natural release, open the lid och use a hand mixer to get the prefered consistancy.
- Add cream, and if needed more spices. Before serving, add some butter and serve with blue cheese and crispy bacon bits, or if you're bringing it as a lunch box, add some smoked sausage and pasta to make it a bit more filling. Can also serve with some garlic bread (or bread topped with butter and herb salt, 10min in the oven 100C) for dipping in the soup.