Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Vidalia onion, diced; 3 large carrots, chopped; 2 cloves garlic; 1 TBSP extra virgin olive oil; 28 oz canned crushed or diced tomatoes; 1 cup low-sodium vegetable broth; 1-2 tsp sugar; 1 TBSP tomato paste; ¼ cup chopped fresh basil or 1/2-1 TBSP dried basil; ¼ tsp dried oregano; salt and pepper

User Reviews

4.9

267 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
137 kcal
Course
Soup
Cuisine
American

Instant Pot Tomato Soup

Reese Morris

Report

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time.

Share:

I Made This!

200 people made this

Print

55 people printed this

Save this

160 people saved this

Ingredients

Servings

1 Vidalia onion, diced
3 large carrots, chopped
2 cloves garlic minced
1 TBSP extra virgin olive oil
28 oz canned crushed or diced tomatoes
1 cup low-sodium vegetable broth or chicken broth
1-2 tsp sugar (optional)
1 TBSP tomato paste
¼ cup chopped fresh basil or 1/2-1 TBSP dried basil plus extra to garnish
¼ tsp dried oregano
salt and pepper to taste

Add to Shopping List

Instructions

Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)
Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!
Serve piping hot with a melty grilled cheese sandwich and enjoy!

Notes

Craving a creamy tomato soup? AFTER pressure cooking, simply add 2-3 oz of cream cheese or 1/4-1/2 cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
OPTIONAL EXTRAS
vegan grilled cheese
garlic parmesan roasted chickpeas
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
freshly grated parmesan cheese
grilled cheese
vegan grilled cheese
croutons
garlic parmesan roasted chickpeas

Nutrition Information

Show Details

Calories 137kcal (7%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 8335IU (167%) Vitamin C 25mg (28%) Calcium 94mg (9%) Iron 3mg (17%)