Instant Pot Tomato Soup
User Reviews
5
Instant Pot Tomato Soup
Description
The Instant Pot Tomato Soup recipe uses a sautéed base of shallots and garlic, then adds fresh or canned tomatoes along with diced carrots, tomato paste, and a mix of herbs such as basil, oregano, and a touch of red pepper flakes. Cooking under high pressure for 15 minutes followed by a natural release softens the vegetables and melds the flavors effectively.
The blending step yields a smooth soup with a bright tomato taste balanced by the sweetness of carrots and the fragrance of basil and oregano. Seasoning with salt and pepper enhances the depth, and the subtle heat from red pepper flakes offers mild warmth.
This tomato soup can be served as a starter or light meal accompanied by bread or a sandwich. It’s flexible for variations, as fresh Roma tomatoes or canned San Marzano work well to control the soup’s body and flavor intensity.
To adjust the consistency, broth or water can thin the soup, while cream or cornstarch can thicken it. The recipe notes that options like heavy cream or coconut cream add richness when preferred.
Ingredients
For the Soup
- 1 tablespoon avocado oil
- 2 shallot chopped
- 3 cloves garlic minced
- 1 cup vegetable broth substitute water if needed
- 2 carrot large, chopped
- 1½ tablespoons tomato paste
- ½ cup basil divided, reserve some for garnish
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Using canned tomatoes:
- 28 oz crushed tomatoes
Using fresh tomatoes:
- 4 lbs Roma tomato substitute Paissano
Instructions
- Turn the Instant Pot (or pressure cooker) to the Saute function. Add 1 tablespoon of avocado oil, followed by chopped shallots and sauté for 3-5 minutes, until fragrant and golden.
- Add 3 cloves of minced garlic and cook for 30 seconds while stirring, until fragrant.
- Add 1 cup of vegetable broth and scrape with a silicone spatula to deglaze. If done right, this will help prevent any "burn" notices!
- If using canned tomatoes: Add chopped carrots, 28 oz of crushed tomatoes, 1½ tablespoons of tomato paste, followed by ⅓ cup of basil, ½ teaspoon of oregano, and ¼ teaspoon each of red pepper flakes, salt and pepper.
- If using fresh tomatoes: Add chopped carrots, 4 lbs of fresh Roma or other sauce tomatoes, 5 oz of tomato paste, followed by ⅓ cup of basil, ½ teaspoon of oregano, and ¼ teaspoon each of red pepper flakes, salt and pepper.
- Set to high pressure and cook for 15 minutes. Allow a natural pressure release for about 10 minutes.
- Use a handheld immersion blender to puree until smooth. Alternatively, you can also transfer the soup to a blender or food processor (make sure the container is heat-safe!) and blend in batches.
- Taste and adjust the seasoning and top with more fresh basil. Serve the soup hot!
Notes
- Use Roma, San Marzano, or Paisano tomatoes for less watery soup and better flavor concentration.
- Canned tomatoes, including crushed, diced, or fire-roasted, are acceptable alternatives for convenience and flavor variations.
- Adjust soup thickness by adding broth to thin or cream/cornstarch to thicken according to preference.
- The nutritional profile varies depending on fresh or canned tomato use; fresh tomatoes tend to be healthier but canned provide convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 428mg | 18% |
| Potassium | 1240mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 9200IU | 184% |
| Vitamin C | 66mg | 73% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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