Description
This Instant Pot Tomato Soup recipe is a quick and flavorful way to enjoy a classic comfort food. With simple ingredients and the convenience of the Instant Pot, you can have a delicious soup ready in no time.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled tomatoes with juice
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- Prepare the soup base: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook until softened. Stir in the minced garlic and tomato paste, cook until fragrant.
- Add the tomatoes and broth: Pour in the whole peeled tomatoes with their juice, break them up slightly. Add vegetable broth, basil, oregano, sugar, salt, and pepper. Stir to combine.
- Cook in the Instant Pot: Seal the lid and cook on High Pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Finish the soup: Stir in the heavy cream or coconut cream, adjust seasoning if needed. Ladle into bowls, garnish with fresh basil, and serve hot.
Notes
- For extra richness, add a knob of butter before blending.
- Serve with grilled cheese sandwiches for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
