Instant Pot Tomato Soup
User Reviews
4.9
Instant Pot Tomato Soup
Description
Instant Pot Tomato Soup uses basic vegetables such as Vidalia onions, carrots, and garlic, sautéed initially to develop flavor, then pressure cooked with canned tomatoes, tomato paste, vegetable broth, and herbs including basil and oregano. The recipe ends by pureeing the soup until smooth, creating a velvety texture without dairy unless added optionally after cooking. Sugar can moderate the tomatoes' acidity, and salt and pepper season to taste. This approach yields a pure tomato soup that is both flavorful and easy to prepare.
The soup's flavor is fresh yet rich, with the basil and oregano providing herbal notes. The carrots contribute subtle sweetness and body. Pressure cooking softens all ingredients efficiently while retaining their flavors. Pureeing produces a creamy consistency, and extra broth can be added for desired thickness.
This tomato soup is suitable for serving on its own or paired with bread or grilled cheese sandwiches. It is versatile for seasonal use and can be customized with cream or vegan alternatives for a creamier version.
The recipe notes suggest optional creamy mix-ins like cream cheese or heavy cream added after cooking for those who want a richer soup. Vegan cream alternatives may also be used. The soup can be garnished with fresh basil or used alongside crispy garnishes like garlic parmesan roasted chickpeas or croutons for added texture.
Ingredients
- 1 vidalia onion diced
- 3 carrot large, chopped
- 2 cloves garlic minced
- 1 TBSP extra virgin olive oil
- 28 oz tomato canned, crushed or diced
- 1 cup vegetable broth or chicken broth, low-sodium
- 1-2 tsp sugar (optional)
- 1 TBSP tomato paste
- ¼ cup fresh basil plus extra to garnish, chopped, or 1/2-1 TBSP dried basil
- ¼ tsp oregano dried
- salt to taste
- black pepper to taste
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
- Adding cream cheese or heavy cream after pressure cooking creates a creamier soup texture.
- Vegan creamy alternatives such as cashew cream or coconut milk can be blended in for a dairy-free version.
- Adjust thickness after blending by adding more broth or tomato to suit your preference.
- Garnish with fresh basil or serve with croutons or garlic parmesan roasted chickpeas for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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