Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 1 tablespoon unsalted butter; 1 cup finely diced celery; 1 cup finely diced carrots; 1 cup finely diced onions; 2 tablespoons all purpose or gluten-free flour; 3 1/2 cups reduced sodium chicken broth; 1 3/4 cups reduced fat; 28 oz can San Marzano whole plum tomatoes; 1 sprig fresh thyme; 1/4 cup fresh basil; 2 bay leaves; Parmesan or Romano cheese rind; 1/3 cup grated pecorino romano cheese; 3/4 teaspoon kosher salt; fresh black pepper

User Reviews

4.5

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Calories
195 kcal
Course
Soup, Dinner
Cuisine
American

Instant Pot Tomato Soup

Iris Warren

Report

This Instant Pot Tomato Soup comes together in just under an hour. Made with canned tomatoes, it makes a great addition to a weeknight dinner any time of the year. Perfect for meal prep too!

Share:

I Made This!

87 people made this

Print

23 people printed this

Save this

70 people saved this

Ingredients

Servings

2 teaspoons olive oil
1 tablespoon unsalted butter
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
2 tablespoons all purpose or gluten-free flour
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
1 3/4 cups reduced fat (2% milk)
28 oz can San Marzano whole plum tomatoes (with juice)
1 sprig fresh thyme
1/4 cup fresh basil (chopped)
2 bay leaves
Parmesan or Romano cheese rind (optional)
1/3 cup grated pecorino romano cheese
3/4 teaspoon kosher salt (or more to taste)
fresh black pepper (to taste)

Add to Shopping List

Instructions

Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

Nutrition Information

Show Details

Serving 1-1/2 cups Calories 195kcal (10%) Carbohydrates 20g (7%) Protein 8g (16%) Fat 8g (12%) Cholesterol 19mg (6%) Sodium 959mg (40%) Fiber 1.5g (6%) Sugar 9g (18%)