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How to Make Instant Pot® Tomato Soup - A Step-by-Step Guide

Tomato soup is a classic comfort food that is perfect for any time of the year. Whether you're looking for a simple and quick weeknight dinner or a cozy meal on a rainy day, this Instant Pot® Tomato Soup recipe is sure to hit the spot. With its rich and velvety texture, and the perfect balance of tangy and sweet flavors, this soup is a surefire crowd-pleaser.

Using an Instant Pot® to make this tomato soup is a game-changer. Not only does it cut down on the cooking time, but it also int...

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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
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • ½ cup grated Parmesan cheese
  • 1 tablespoon raw cane sugar (Optional)
  • 1 teaspoon red pepper flakes (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
  • Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
  • 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.

    • Nutrition

    379 cal.

    • Total Fat: 20g
    • Saturated Fat: 10g
    • Cholesterol: 44mg
    • Sodium: 1321mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 7g
    • Total Sugars: 16g
    • Protein: 12g
    • Vitamin C: 18mg
    • Calcium: 294mg
    • Iron: 3mg
    • Potassium: 817mg

    Categories

    Soup recipes
    Vegetarian recipes
    Comfort food recipes
    Easy recipes
    Healthy recipes