Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Good quality extra-virgin olive oil; 1 large yellow onion; 2 carrots; 3 cloves minced garlic; 1 cup low sodium vegetable broth or chicken broth; 1 28-ounce can crushed tomatoes; ¼ cup dry-packed sun-dried tomatoes; 1 teaspoon honey; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 4 springs fresh thyme; chopped fresh basil or parsley

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
138 kcal

Instant Pot Tomato Soup

Iris Warren

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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

Servings

2 tablespoons Good quality extra-virgin olive oil plus additional for serving
1 large yellow onion chopped
2 carrots scrubbed and diced
3 cloves minced garlic about 1 tablespoon
1 cup low sodium vegetable broth or chicken broth
1 28-ounce can crushed tomatoes
¼ cup dry-packed sun-dried tomatoes
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 springs fresh thyme or ½ teaspoon dried thyme leaves
chopped fresh basil or parsley

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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

Show Details

Serving 1(of 4) Calories 138kcal (7%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Potassium 459mg (13%) 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%