Instant Pot Tomato Soup
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Instant Pot Tomato Soup
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This healthy Instant Pot Tomato Soup tastes slow simmered in a fraction of the time. Made with pantry ingredients and delicious year-round!
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Ingredients
- 2 tablespoons extra-virgin olive oil plus additional for serving, good quality
- 1 yellow onion chopped, large
- 2 carrot scrubbed and diced
- 3 cloves garlic about 1 tablespoon, minced
- 1 cup vegetable broth low sodium; or chicken broth
- 1 crushed tomatoes 28-ounce can
- ¼ cup sun-dried tomatoes dry-packed
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 thyme or ½ teaspoon dried thyme leaves, springs, fresh
- basil or parsley, chopped, fresh
Instructions
- Set your Instant Pot to SAUTE. Add the oil, onion, and carrot. Saute until the onion is tender and beginning to turn translucent, about 3 minutes.
- Add the garlic and cook 30 additional seconds, just until fragrant.
- Splash in the vegetable broth. With a wooden spoon or rubber spatula, scrape along the bottom of the pot to remove any stuck on bits of food.
- Stir in the crushed tomatoes, sun-dried tomatoes, honey, salt, and pepper. Place the thyme on top (if using dried, stir it in).
- Close and seal the Instant Pot. Set to cook on HIGH pressure (Manual/Pressure Cook) for 15 minutes. (The pot will take about 10 minutes to come to pressure, then the timer will start). Once the 15 minutes timer has elapsed, let the pressure release naturally for 10 minutes. Carefully vent to release any remaining pressure and open the lid. Remove the thyme stems.
- With an immersion blender, puree the soup until smooth and creamy. You also can carefully transfer the soup to a blender or food processor in batches, and blend it that way. Be careful not to overfill your blender, as hot soup can easily splatter.
- Return any pureed soup to the Instant Pot (if needed). Stir to recombine and adjust the seasonings to taste.
- Ladle into serving bowls and sprinkle with fresh basil. Serve hot with a light drizzle of olive oil and crotons on top.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm soup in a Dutch oven on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave.
- TO FREEZE: Freeze tomato soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
138kcal
(7%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Potassium
459mg
(10%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
5203IU
(104%)
Vitamin C
13mg
(14%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 138kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 5203IU | 104% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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