Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 cups
Ingredients: 3 lbs cherry tomatoes; 14 cloves whole garlic; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 2 tablespoons olive oil; 1 small onion; 1 red bell pepper; 2 celery ribs; 3 tablespoons tomato paste; 2 cups chicken or vegetable broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 tablespoon dried basil leaves; 1/2 teaspoon red pepper flakes; salt and pepper; 1 cup heavy cream or half and half; 1/2 cup grated Parmesan cheese; fresh basil leaves

User Reviews

4.8

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 cups
Calories
167 kcal
Course
Main Course, Soup
Cuisine
American

Instant Pot Tomato Soup

Rhea Duncan

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Instant Pot Tomato Soup is a classic comfort dish with garlic-roasted tomatoes for extra flavor. It's super creamy and with a spicy kick.

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Ingredients

Servings

Garlic Roasted Tomatoes:

3 lbs cherry tomatoes halved lengthwise
14 cloves whole garlic peeled and smashed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

Soup:

2 tablespoons olive oil
1 small onion diced
1 red bell pepper deseeded and diced
2 celery ribs diced
3 tablespoons tomato paste
2 cups chicken or vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tablespoon dried basil leaves
1/2 teaspoon red pepper flakes
salt and pepper
1 cup heavy cream or half and half

Garnish:

1/2 cup grated Parmesan cheese
fresh basil leaves

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Instructions

Preheat oven to 400°F.
Place tomatoes and garlic on a baking tray, drizzle with two tablespoons of olive oil, season with salt, pepper, and red pepper flakes, and roast for about 20-25 minutes or until soft and charred on the tops.
Remove tray from oven and set aside.
Set up the Instant Pot to the Sauté function and wait until it reads HOT.
Add two tablespoons of olive oil. Once the oil heats up, about 30 seconds, add the diced onion, red bell pepper, and celery ribs. Season with garlic powder, onion powder, dried basil, red pepper flakes, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
Add the tomato paste and stir to combine. Add the garlic and roasted tomatoes with all the juices from roasting. Stir to combine.
Add the chicken or veggie broth and stir to combine. Adjust for salt and pepper and cover with the lid.
Cover with the lid, point the valve to the sealing, and Pressure Cook on High for 10 minutes.
Once the 10 minutes have passed, use a 10-minute Natural Release (explained in the post) to release the pressure. After the 10-minute natural release, open the valve and release the remaining pressure. When the valve drops, carefully remove the lid.
Lightly heat up the heavy cream in the microwave.
Open the Instant Pot, select the Sauté function, stir the soup, and stir in the tempered heavy cream. Taste and adjust for salt and pepper. If the soup is too thick, add more chicken stock, ½ cup at a time.
Cancel Saute function.
Using an immersion blender or a Vitamix, puree the mixture until smooth. I transferred the soup in two batches to the Vitamix, but if you use an immersion blender, you can puree the soup directly in the Instant Pot.
Serve garnished with grated parmesan cheese and fresh basil leaves.
Store in the fridge for up to 3-4 days. Read the post for freezer instructions.

Notes

To get the smoothest tomato soup, always temper the heavy cream before adding it. Microwave it for one minute, stir it, and slowly add it to the soup. This will prevent the soup from separating. For a silky smooth, incredibly creamy soup, use an immersion blender to blend it, then strain it through a fine-mesh sieve.
If you must use canned tomatoes, use two 28-ounce cans of fire-roasted crushed tomatoes.
Do not add too many vegetables to your tomato soup, or it will become vegetable soup.
Be careful when doing a quick release because the steam is very hot, and you can get burned.
Follow the instructions carefully, and make sure to scrape the pot's button. Even if you are using an instant pot, you can still overcook soup.

Nutrition Information

Show Details

Calories 167kcal (8%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 586mg (24%) Potassium 609mg (17%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1700IU (34%) Vitamin C 62.3mg (69%) Calcium 141mg (14%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 167 kcal

% Daily Value*

Calories	167kcal	8%
Carbohydrates	16g	5%
Protein	5g	10%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	6mg	2%
Sodium	586mg	24%
Potassium	609mg	13%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	1700IU	34%
Vitamin C	62.3mg	69%
Calcium	141mg	14%
Iron	1.8mg	10%