Easy Instant Pot Tomato Soup
This Instant Pot Tomato Soup, made with canned crushed tomatoes, fresh basil, garlic, and onions, is silky smooth and flavorful, providing comfort and nutrition in a single bowl.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 cup (128 g) carrots chopped
- 1 cup (160 g) onion chopped
- 2 cloves garlic minced
- 28 ounce (794 g) can crushed tomatoes
- 2 tablespoons (30 ml) tomato paste
- 4 cups (946 ml) low sodium vegetable broth
- 1/4 cup (6 g) fresh basil leaves chopped
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 teaspoon (2 g) sugar
- 1/4 cup (59 ml) butter
- 1/2 cup (118 ml) cream or half and half
Instructions
- Heat the Instant Pot on saute mode. When the indicator says “hot”, add the olive oil, carrots and onions. Saute until softened, about 3 minutes. Add the garlic and cook for 30 seconds. Turn off saute mode.
- Pour in the tomatoes, paste, broth, basil, salt, pepper, and sugar. Deglaze the bottom of the pot. Place the lid on and set the vent to sealing (if necessary for your model). Pressure cook on high for 5 minutes and allow a natural pressure release (about 10 minutes). Release remaining pressure and carefully open the lid.
- Blend the soup with a stick blender to your desired consistency.
- Add the butter and cream. Once the butter is melted, season to taste.
Nutrition
Calories: 174kcalCarbohydrates: 19gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 24mgSodium: 636mgPotassium: 591mgFiber: 5gSugar: 11gVitamin A: 4292IUVitamin C: 17mgCalcium: 89mgIron: 2mg
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