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Instant Pot Tomato Soup
This Instant Pot tomato soup is ready in 30 minutes, and can be made with fresh or canned tomatoes. It's versatile, nutritious, vegan and gluten-free as written!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 142 kcal
Course:
Soup
Cuisine:
American
Ingredients
For the Soup
- 1 tablespoon avocado oil
- 2 shallots chopped
- 3 cloves garlic minced
- 1 cup vegetable broth substitute water if needed
- 2 carrots large, chopped
- 1½ tablespoons tomato paste
- ½ cup basil divided, reserve some for garnish
- ½ teaspoon dried oregano
- 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 tomatoes 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!
Cup of Yum
Notes
- Roma, San Marzano or Paisano tomatoes work best for this since they have lower water content.
- Nutrition note: Illustrative nutritional profile calculated using fresh tomatoes, not canned tomatoes.
- Best fresh tomatoes: Roma, San Marzano or Paisano tomatoes work best for this since they have lower water content.
- Canned tomatoes: You can use whole canned San Marzano tomatoes, diced tomatoes or crushed tomatoes in this recipe. You can also use fire roasted tomatoes.
- Adjust consistency: To thin the soup, you can add more broth. To thicken the soup, you can either add cream of choice (e.g., heavy cream or coconut cream) or a spoonful of cornstarch.
Nutrition Information
Calories
142kcal
(7%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
428mg
(18%)
Potassium
1240mg
(35%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
9200IU
(184%)
Vitamin C
66mg
(73%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 142
% 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.