Instant Pot Tomato Soup Recipe
Description
Tomato soup is a classic comfort food that is easy to make and delicious. This Instant Pot tomato soup recipe is quick and easy to make and requires minimal ingredients. This recipe is perfect for a weeknight meal, as it only takes about 30 minutes to make. This soup is thick and creamy and is packed with flavor. The best part is that you can customize it to your liking by adding in extra seasonings or other ingredients. Whether you are looking for a simple, easy-to-make meal or a delicious soup to serve at a dinner party, this Instant Pot tomato soup is sure to please.
Prep Time
This Instant Pot tomato soup recipe takes about 10 minutes to prepare. You will need to chop the vegetables, measure out the ingredients, and gather the necessary equipment. Once everything is ready to go, the cooking process is quick and easy. This soup is perfect for busy weeknights or when you need a quick and easy meal.
Cook Time
This Instant Pot tomato soup recipe takes about 20 minutes to cook. Once the ingredients are in the Instant Pot, the cooking process is hands-off. The soup will cook in the Instant Pot and you can leave it to do its thing while you prepare the rest of the meal or take care of something else.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 (14.5 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
1. Set the Instant Pot to the sauté setting. Heat the olive oil, then add the onions, garlic, carrots and celery. Cook until the vegetables are soft, about 5 minutes.
2. Add the crushed tomatoes, vegetable broth, oregano, basil, salt and pepper. Stir to combine.
3. Secure the lid on the Instant Pot and set the valve to sealing. Set the Instant Pot to high pressure for 10 minutes. When the cooking time is complete, quick release the pressure.
4. Carefully remove the lid and stir in the heavy cream. Use an immersion blender to blend the soup until it is smooth and creamy, or blend in batches in a food processor or blender.
5. Serve the soup hot, garnished with chopped fresh parsley, if desired.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Immersion blender
- Food processor or blender (optional)
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a pot on the stove over low heat until warm.
Nutrition: Per Serving
Calories: 218, Fat: 12g, Carbohydrates: 19g, Protein: 5g, Sodium: 1027mg, Potassium: 495mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2800IU, Vitamin C: 22.2mg, Calcium: 78mg, Iron: 1.3mg
Recipe Tips
- This soup can be made vegan by omitting the cream and using a vegan-friendly vegetable broth.
- For a spicier soup, add in some red pepper flakes or diced jalapeños.
- For a creamier soup, add an extra can of crushed tomatoes.
- Garnish with some grated Parmesan cheese or croutons for an extra flavor boost.
- For a thicker soup, blend in a few tablespoons of tomato paste.
- For extra protein, add in some cooked diced chicken or crumbled bacon.
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