Instant Pot Tomato Soup Recipe
User Reviews
4.7
9 reviews
Excellent
Instant Pot Tomato Soup Recipe
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This creamy Instant Pot Tomato Soup is much faster than a slower cooker, and it brings out the full flavors of the fresh tomatoes, basil, onions, and garlic, and the sour cream adds richness and creaminess.
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Ingredients
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- ¾ yellow onion diced
- 3 carrots chopped
- ½ red bell pepper diced
- 5 large tomatoes (about 2 lbs, diced)
- 1 Tablespoon tomato paste
- 1 cup chicken stock
- 8 - 9 fresh basil leaves
- 1/2 cup sour cream
- ¼ teaspoon celery salt
- pepper to taste
Optional:
- 1 small baguette (approximately 9 - 10 1 inch slices)
- ¾ cup shredded Parmesan cheese.
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Instructions
- Turn your IP onto sauté. Add about 2 tablespoons of olive oil once it is hot.
- Add the garlic and onion, and saute for 2 -3 minutes until the onion is a bit brown.
- Add in the carrots and mix. Stir constantly and let them cook for another 2 minutes.
- Add the red bell pepper, diced tomatoes, celery, and salt and pepper to taste. Pour in the chicken stock and tomato paste. Mix until combined and add the basil leaves.
- Close the lid and set it to HIGH pressure for 15 minutes. Release the vent once it's done. Let all of the steam go and open your Instant Pot. Meanwhile, prepare your baguettes. (See instructions below.)
- Remove the basil leaves and use a handheld immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.
- Give the soup a taste and adjust, whether you want it a bit thinner, you can add more chicken broth, or adjust any salt or pepper.
Baguette:
- Preheat your oven to 375 degrees and cover a baking sheet with aluminum foil.
- Cut your baguette into diagonal pieces, about 1 inch thick.
- Sprinkle Parmesan cheese on top of each piece and place it on the baking sheet.
- Place the sheet pan with baguettes in the oven for 20 minutes, or until the cheese is a bit golden.
- Remove from the oven and place over the top of or on the side of your tomato soup when serving.
Notes
- Pour your soup in an airtight container and place in the freezer. It will last in the freezer for up to 3 months. You can reheat slowly over low heat on the stove until it is heated through.
- Store in an airtight container in the refrigerator.
- Tomato soup in an airtight container will last 3 to 4 days in the refrigerator.
- You have a few options to thicken soup. If your tomato soup is too thin, the first option is to add some tomato paste to the soup.
- A second option is to add some cream. This will thicken it as well as make it creamy.
- The third option is to put it on saute mode a couple of minutes so the soup will simmer and the simmering will thicken the soup.
- Scrape The Bottom of The Pot. It is important not to skip this step. Otherwise, it could cause a burn notice because the food on the bottom of the pot would burn on the bottom, and you would have to throw out this batch.
- Chunky Soup. If you prefer a chunky tomato soup, skip the step that uses an immersion blender to blend the soup.
Nutrition Information
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Calories
194kcal
(10%)
Carbohydrates
14g
(5%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
21mg
(7%)
Sodium
421mg
(18%)
Potassium
597mg
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
7078IU
(142%)
Vitamin C
37mg
(41%)
Calcium
204mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 421mg | 18% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7078IU | 142% |
| Vitamin C | 37mg | 41% |
| Calcium | 204mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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