Instant Pot Tomato Soup Recipe

1
2
3
4
5
5 from 1 vote
Jump To Recipe
Avatar Author's default profile picture
Pat Modified: September 3, 2021
Instant Pot Tomato Soup Recipe

How To Make Instant Pot Tomato Soup

In just 35 minutes, you can already enjoy this instant pot tomato soup and its rich, hearty flavors. The dish also has loads of carrots for more nutrition.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

  • 2tbspsDeLallo Private Reserve Extra Virgin Olive Oil,plus additional for serving
  • 1yellow onion,large, chopped
  • 2carrots,scrubbed and diced
  • 3clovegarlic,minced, (about 1 tablespoon)
  • 1cupvegetable broth,low sodium, or chicken broth
  • 1canDeLallo San Marzano Style Crushed Tomatoes,(28 oz can)
  • ¼cupsun-dried tomatoes,dry-packed
  • 1tsphoney
  • ½tspkosher salt
  • ¼tspground black pepper
  • 4sprigfresh thyme,or ½ teaspoon dried thyme leaves
  • fresh basil,or parsley, chopped

Instructions

  1. Set Instant Pot to Saute. Add the oil, onion, and carrot. Saute until the onion is tender and beginning to turn translucent.

  2. Add the garlic and cook 30 additional seconds, just until fragrant.

  3. Splash in the vegetable broth. With a wooden spoon or rubber spatula, scrape along the bottom of the pot to remove any stuck on bits of food.

  4. Stir in the crushed tomatoes, sun-dried tomatoes, honey, salt, and pepper. Place the thyme on top (if using dried, stir it in).

  5. Close and seal the Instant Pot. Set to cook on High pressure (Manual/Pressure Cook) for 15 minutes. (The pot will take about 10 minutes to come to pressure, then the timer will start).

  6. Once the 15 minutes timer has elapsed, let the pressure release naturally for 10 minutes. Carefully vent to release any remaining pressure and open the lid. Remove the thyme stems.

  7. With an immersion blender, puree the soup until smooth and creamy. Or carefully transfer the soup to a blender or food processor in batches, and blend it that way. Be careful not to overfill the blender as hot soup can easily splatter.

  8. Return any pureed soup to the Instant Pot (if needed). Stir to recombine and adjust the seasonings to taste.

  9. Ladle into serving bowls and sprinkle with fresh basil. Serve hot with a light drizzle of olive oil and crotons on top.

Nutrition

  • Calories: 142.34kcal
  • Fat: 7.36g
  • Saturated Fat: 1.04g
  • Monounsaturated Fat: 5.02g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 19.10g
  • Fiber: 4.49g
  • Sugar: 10.53g
  • Protein: 3.31g
  • Sodium: 486.67mg
  • Calcium: 78.92mg
  • Potassium: 624.28mg
  • Iron: 2.57mg
  • Vitamin A: 277.79µg
  • Vitamin C: 21.54mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Dip, Sauce & Condiment

Steak And Ale Recipe

Amp up your grilled dishes with this steak and ale marinade, made of pineapple juice, dry white wine, and soy sauce, for savory & sweet hints.

10 mins

Dip, Sauce & Condiment

Brown Butter Sage Sauce Recipe

Best with gnocchi or pasta, this burro bruno e salvia or brown butter sage sauce mixes earthy and slightly peppery hints with a zesty note.

8 mins

Soup

Instant Pot Tomato Basil Soup Recipe

Stay warm on cold nights with a bowl of this flavorful tomato basil soup! It's loaded with plum tomatoes and tender veggies, simmered in a creamy broth.
45 mins

Cakes

Banana Split Cake Recipe

Satisfy your sweet tooth craving with this banana split cake, made of vanilla ice cream sandwiches, chocolate cool whip, and juicy fruits.

8 hrs 30 mins

Pies & Pastries

Lemon Chess Pie Recipe

Moist and dense, amp up your summer dessert game with this lemon chess pie that uses a prepared shell and a rich and zesty filling.

55 mins

Instant Pot

Pureed Instant Pot Tomato Soup Recipe

A tomato soup that nails your cravings through a vegetarian dish. Instant pot-cooked tomatoes, veggies, and vegetable broth are pureed for a silky finish.

45 mins
Comments

Leave a comment

Replying to