Instant Pot Tomato Soup
User Reviews
5.0
3 reviews
Excellent
Instant Pot Tomato Soup
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This delicious freezer friendly Instant Pot Tomato Soup use pantry staples. There’s always a couple cans of tomatoes in the back of my couple so here’s an easy way to use it up!
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Ingredients
- ½ onion roughly chopped
- 4 cloves garlic
- 2 cans tomatoes, 796ml/28 oz each either canned diced tomatoes or canned whole tomatoes or a mix of both. Liquid included, no draining necessary.
- 3 cups vegetable broth
- 2 tsp dried basil
- 1 pinch of salt
- 1 can coconut milk 398ml
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Instructions
- In the Instant Pot, add in the onions, garlic, canned tomatoes, vegetable broth, dried basil, and a pinch of salt. No need to stir.
- Place the lid on the pressure cooker, set to seal, and pressure cook for 10 minutes. Natural pressure release for 10 minutes when done before quick releasing.
- When done, blend with either an immersion blender or regular blender, add in the coconut milk, and blend again until smooth.
- Serve immediately or freeze for later.
Equipments used:
Nutrition Information
Show Details
Serving
5servings
Calories
196kcal
(10%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
14g
(70%)
Sodium
246mg
(10%)
Potassium
510mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
192IU
(4%)
Vitamin C
18mg
(20%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 5servings | |
| Calories | 196kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Sodium | 246mg | 10% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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