Instant Pot Tomato Soup

Instant Pot Tomato Soup

from peasandcrayons.com
30 min
4 servings

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time.

Ingredients

  • 1 Vidalia onion, diced
  • 3 large carrots, chopped
  • 2 cloves garlic (minced)
  • 1 TBSP extra virgin olive oil
  • 28 oz canned crushed or diced tomatoes
  • 1 cup low-sodium vegetable broth (or chicken broth)
  • 1-2 tsp sugar ((optional))
  • 1 TBSP tomato paste
  • 1/4 cup chopped fresh basil or 1/2-1 TBSP dried basil (plus extra to garnish)
  • 1/4 tsp dried oregano
  • salt and pepper (to taste)

Directions

  1. 1

    Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.

  2. 2

    To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)

  3. 3

    Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.

  4. 4

    Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.

  5. 5

    Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.

  6. 6

    Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!

  7. 7

    Serve piping hot with a melty grilled cheese sandwich and enjoy!