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Recipe: Instant Pot® Tomato Soup

If youre looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy

Instant Pot® Tomato Soup Ingredients

  • 1 tablespoon olive oil

  • 4 stalks celery, chopped

  • 1 cup chopped carrot

  • 1 small yellow onion, chopped

  • 2 cloves garlic, chopped

  • 4 cups vegetable broth

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 (14.5 ounce) can crushed San Marzano tomatoes

  • 3 tablespoons tomato paste

  • 2 teaspoons dried basil

  • salt and ground black pepper to taste

  • cup butter

  • cup all-purpose flour

  • 1 cup milk

  • cup grated Parmesan cheese

  • 1 tablespoon raw cane sugar

  • 1 teaspoon red pepper flakes

How to Make Instant Pot® Tomato Soup

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.

  2. Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturers instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.

  4. Release pressure naturally for 2 minutes according to manufacturers instructions. Release remaining pressure by opening the valve to vent.

  5. Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

Instant Pot® Tomato Soup Nutritions

  • Calories: 379.4 calories

  • Carbohydrate: 39.8 g

  • Cholesterol: 44.2 mg

  • Fat: 20.2 g

  • Fiber: 6.6 g

  • Protein: 11.9 g

  • SaturatedFat: 10.4 g

  • ServingSize:

  • Sodium: 1321.1 mg

  • Sugar: 15.9 g

  • TransFat:

  • UnsaturatedFat:

Instant Pot® Tomato Soup Reviews

  • 3.7.19 I made this exactly as written and was a little let down in the depth of tomato flavor. Tomato soup is just about my favorite soup, Ive made a good number of recipes on this site, and I was longing for more intense, rich tomato flavor, even after adding more tomato paste. I did like the texture that all of the chopped veggies brought to the soup, as well as its creaminess, but it simply was not as robust as I would have liked. I might try this again with the suggestion of another reviewer to use tomato juice instead of vegetable broth, maybe even V8 Spicy. This is not one of those throw everything in the pot Instant Pot recipes, took a little time to make, and again, although it was OK, I still was a bit disappointed.

  • Loved ittasty and fillingwill do it again

  • This was so easy and tastey. I didnt have celery on hand, so I doubled the amount if carrots I used and also tossed in bell peppers.

  • It was so amazing I doubled the recipe and it turned out great. I did not add Parmesan cheese to mine or the milk, It was perfect just the way it was. If you want a thicker soup dont add the milk it will make it more runny.

  • Used tomato juice instead of vegetable broth, used 1/4 tsp basal, added 2 tsp of oregano, used 1/2 cup half and half, 1/2 cup skim milk. When soup was done i stirred in 8 ounces of cheddar cheese cut up and heated through.

  • I doubled the tomatoes and used a whole can of tomato paste because I like thick and hearty tomato soups. I doubled the garlic too. I had a roasted bulb of fennel I added too at the initial saut stage . I cooked on high for 10 minutes instead of 6 since I doubled the amount of tomatoes. I made the roux as directed and used powdered milk cause thats what I had. I added a cup of fresh grated grana padano and parm. I did add the hot pepper flakes as well. Immersion blended together and WOW Perfect October Sunday dinner. Made giant croutons out of day-old French bread dusted with olive oil and dried fennel to accompany. I would make this again and serve it to guests proudly.

Source: Instant Pot® Tomato Soup

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