Creamy Instant Pot Tomato Soup
User Reviews
4.8
Creamy Instant Pot Tomato Soup
Description
Creamy Instant Pot Tomato Soup features canned diced or crushed tomatoes cooked with garlic, dried oregano, smoked paprika, green onions, and fresh basil leaves. The vegetable broth base enhances the tomato flavor, creating a warm and hearty soup. Optional almond butter stirred in at the end lends a creamy texture and subtle nutty undertones. Cooking can be accomplished quickly under pressure in the Instant Pot or gently simmered on the stovetop to develop thickness. After cooking, the soup may be served as is or blended smooth, with toasted almonds sprinkled on top for added texture and flavor contrast. Seasoning with salt and black pepper completes the profile.
This tomato soup pairs well with a simple grilled cheese sandwich or crusty bread for dipping. It serves as a satisfying lunch or light dinner especially in cooler weather. The inclusion of almond butter is optional and affects the nutritional value slightly. The recipe advises tasting and adjusting seasoning, including balancing acidity with a pinch of sugar if needed.
Using canned tomatoes without added sugars or excess sodium is recommended. The soup consistency can be thinned by adding more stock or thickened with less. Care should be taken when blending hot soup to avoid splatters. The Instant Pot’s pressure and natural release times are not included in the listed cooking time. When omitting almond butter, the soup has fewer calories. These tips help achieve the desired flavor and texture while ensuring safe preparation.
Ingredients
- 3 ½ cups vegetable broth stock
- 4 green onions scallions / spring onions, chopped
- 1 teaspoon garlic minced
- 1 teaspoon oregano dried
- ½ teaspoon smoked paprika
- 6 basil leaves
- salt
- black pepper
- 45 ounces diced tomatoes with juice, or crushed tomatoes, canned, 3 x 15oz (400g) cans
- 2-3 tablespoons almond butter optional
- almond optional, toasted, for topping
Instructions
Instant Pot Method:
- Add all of the ingredients to the Instant Pot insert.
- Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
- Set for Manual (or Pressure Cook) , high pressure, 5 mins.
- When finished, allow for a full natural pressure release (NPR).
- Allow soup to cool.
- Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
- Dish up into bowls and top with toasted nuts (if desired), and serve.
Stovetop Method:
- Add all ingredients to a large pot.
- Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
- Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
- Dish up into bowls, top with toasted nuts (if desired) and serve.
Notes
- Choose quality canned tomatoes without added sugars or excess sodium to enhance flavor.
- If using whole canned tomatoes, blending after cooking is necessary to achieve smoothness.
- Taste the soup after cooking and balance acidity with a pinch of sugar if required.
- Use vegetable or chicken broth instead of water for richer taste; adjust volume for preferred soup thickness.
- Blend carefully to avoid hot splatters, using an immersion blender or a standard blender in batches.
- Cooking time excludes Instant Pot pressure build-up and release stages.
- Omitting almond butter reduces calories and changes the soup's creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Sodium | 640mg | 27% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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