Instant Pot Tomato Soup Recipe
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5
2 reviews
Excellent
Instant Pot Tomato Soup Recipe
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Roasted Tomato Soup made in the instant pot brings the fresh flavors of a late summer garden to your dinner table. Thick and hearty and packed with basil and more, this easy dinner is loved by the whole family!
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Ingredients
- 10 Roma tomato sliced lengthwise
- 2 tablespoons olive oil divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 yellow onion diced, medium
- 4 cloves garlic minced
- 28 ounces crushed tomatoes
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1 teaspoon thyme dried
- 2 cups chicken stock
- ¾ cup heavy cream
- croutons optional, for garnish
- Parmesan Cheese optional, for garnish, shredded
- chives optional, for garnish, or green onion
Instructions
Roast the Tomatoes
- Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.
- Roast tomatoes in the oven for 45-60 minutes, set aside.
Pressure Cook
- Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.
- Add the garlic and cook an additional minute.
- Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
- Add the chicken stock and roasted tomato halves.
- Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.
- Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
- Stir in the heavy cream.
- Serve with croutons and a little sprinkle of cheese and green onions, if desired. Enjoy!
Equipments used:
Notes
- How do I store the Instant Pot Roasted Tomato Soup? You can store the Roasted Tomato Soup in an airtight container in the fridge for about a week. You can also freeze the soup for 6-8 weeks!
- What if I don’t have an immersion blender? No worries! You can carefully transfer the soup into a blender to help process the tomatoes into a smoother consistency, you just may need to process in batches.
- You can use regular milk in place of heavy cream, but the soup won’t be as, well, creamy.
- Vegetarian? Swap the chicken stop for vegetable stock.
Nutrition Information
Show Details
Serving
1bowl
Calories
258kcal
(13%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
37mg
(12%)
Sodium
997mg
(42%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 258kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 37mg | 12% |
| Sodium | 997mg | 42% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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