Instant Pot Tomato Soup
User Reviews
4.5
Instant Pot Tomato Soup
Description
The recipe begins with sautéing finely diced celery, carrot, and onion in olive oil and butter until tender, creating a flavorful base. Flour is added to form a roux, which thickens the soup after adding chicken broth, reduced-fat milk, and crushed whole plum tomatoes. Fresh thyme, basil, bay leaves, and an optional Parmesan rind simmer with the soup, infusing it with herbal and savory layers.
After pressure cooking in the Instant Pot for 30 minutes, the soup is blended to a smooth consistency, then Pecorino Romano cheese is stirred in alongside salt and freshly ground pepper to taste. This results in a silky, balanced tomato soup with vegetal and cheesy undertones.
The soup pairs well with grilled cheese or crusty bread and can be garnished with fresh basil and grated Parmesan before serving. Using reduced-fat milk lightens the soup without compromising creaminess, and the broth choice can be adjusted for dietary preferences.
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon butter unsalted
- 1 cup celery finely diced
- 1 cup carrot finely diced
- 1 cup onion finely diced
- 2 tablespoons all-purpose flour or gluten-free flour
- 3 1/2 cups chicken broth or vegetable for vegetarians, reduced sodium
- 1 3/4 cups reduced fat (2% milk)
- 28 oz whole plum tomatoes with juice, San Marzano, canned
- 1 thyme sprig, fresh
- 1/4 cup basil chopped, fresh
- 2 bay leaf
- Parmesan cheese rind optional, or Romano cheese rind
- 1/3 cup Pecorino Romano cheese grated
- 3/4 teaspoon kosher salt (or more to taste)
- black pepper to taste, fresh
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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