0 from 3 votes
Instant Pot Tomato Soup
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!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 196 kcal
Course:
Soup
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.