Instant Pot Creamy Tomato Soup
User Reviews
4.8
Instant Pot Creamy Tomato Soup
Description
This soup begins with sautéing onion, garlic, carrots, and celery in butter to build a flavorful base. Chopped fresh tomatoes and broth are added before pressure cooking in an Instant Pot for 6 minutes. Once cooked, the vegetables are pureed until smooth, either with an immersion blender or by transferring in batches to a blender. Optionally, the soup can be strained for an even smoother texture.
Finished with stirring in cream and grated Romano cheese, the soup simmers briefly to meld the flavors and thicken. A touch of honey balances acidity, while salt and black pepper season to taste. Basil leaves added as garnish provide a fresh herbal note.
The soup can serve as a warming starter or light meal. The notes suggest substitutions such as using canned tomatoes for convenience and offer vegan adaptations with coconut milk and plant-based cheese alternatives. It can also be prepared in bulk and frozen for future meals.
Ingredients
- 1 tablespoon butter or oil
- 7 cloves garlic
- 1/2 onion chopped
- 5 carrot chopped (I used small thin carrots)
- 3 talks celery chopped
- 5 tomato chopped
- 3/4 cup broth or water
- 1/4 cup Romano cheese grated (optional)
- 1/4 cup cream heavy whipping, use coconut milk for vegan
- 1 teaspoon honey or sugar
- salt to taste
- black pepper to taste
- basil to garnish, leaves
Instructions
- Start the instant pot in Sauté mode and wait till it displays HOT. Add butter and let it melt. Add chopped onions, garlic and cook for a minute. Add in carrots and celery to instant pot. Add in the chopped tomatoes.
- Add broth to instant pot and stir it with all the veggies making sure nothing is stuck to the bottom of the pot. Press cancel and close the lid with vent in sealing position.
- Start instant pot in manual or pressure cook mode at high pressure for 6 minutes. When the instant pot beeps, let the pressure release naturally.
- Open the lid and use an immersion blender to puree the mixture until it is smooth. Or transfer to a blender and carefully blend the soup in batches. (If you like your tomato soup to be very smooth, you can strain it over a fine mesh strainer)
- Stir in the cream and cheese. Simmer for another 2 minutes on sauté mode until the cheese mixes well. Add honey, salt and pepper to taste.
- Give the soup a taste and adjust broth or seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor.
- Garnish with cilantro and grated cheese (optional). Creamy Tomato Soup is ready to be served with garlic bread or your favorite side.
Notes
- Good quality canned tomatoes can replace fresh tomatoes when needed; San Marzano tomatoes are recommended.
- This soup can be made in bulk and frozen for later use.
- For a vegan version, substitute butter with vegan butter or oil, cream with coconut milk, and omit or replace cheese with a vegan alternative.
- The recipe was developed for a 6-quart Instant Pot DUO60 multi-use pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 267mg | 11% |
| Potassium | 1049mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 19315IU | 386% |
| Vitamin C | 39mg | 43% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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