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Instant Pot Tomato Soup Recipe

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3.9 from 1 review

This Instant Pot Tomato Soup is a creamy, comforting, and easy-to-make recipe perfect for a quick lunch or dinner. Using simple ingredients and the convenience of the Instant Pot, this soup delivers rich tomato flavor enhanced with Italian seasoning and a touch of cream for smoothness. Ready in just 25 minutes, it's an ideal wholesome meal that pairs beautifully with fresh basil and crunchy croutons.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 1 large carrot, chopped
  • 1 shallot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced

Liquids and Canned Goods

  • 1 tablespoon olive oil
  • 2 cups chicken stock (or vegetable stock)
  • 1 (28 ounce) can crushed tomatoes

Condiments and Seasonings

  • 2 tablespoons tomato paste
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper, to taste

Dairy

  • ½ cup heavy cream

Instructions

  1. Heat Instant Pot: Turn on the Instant Pot to the sauté Normal function to warm it up for cooking the vegetables.
  2. Sauté Vegetables: Add olive oil, chopped carrot, shallot, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
  4. Add Stock and Deglaze: Pour in chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent burning and enhance flavor.
  5. Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, sugar, and dried Italian seasoning until combined evenly.
  6. Seal the Instant Pot: Attach the lid securely and set the valve to the “sealing” position to prepare for pressure cooking.
  7. Pressure Cook: Set the Instant Pot to Pressure Cook - Manual mode for 10 minutes to cook all the ingredients thoroughly.
  8. Natural Pressure Release: Allow the pressure to release naturally over 10 minutes after the cooking cycle ends.
  9. Quick Release: Turn the valve to the “venting” position to release any remaining pressure safely.
  10. Blend Soup: Use an immersion blender (or transfer carefully to a high-speed blender) to puree the soup until smooth and creamy.
  11. Add Cream and Season: Stir in the heavy cream and season with salt and pepper according to your taste preferences.
  12. Serve: Ladle the warm soup into bowls, garnish with fresh basil leaves and crunchy croutons if desired, and enjoy immediately.
  13. Store Leftovers: Keep any leftover soup stored in an airtight container in the refrigerator for up to three days.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Adjust the sugar level depending on the acidity of the tomatoes.
  • Be cautious when blending hot soup; use an immersion blender or let the soup cool slightly before transferring to a blender.
  • Leftover soup can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
  • For a lighter version, replace heavy cream with half-and-half or a plant-based cream alternative.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/instant-pot-tomato-soup-recipe/