How to Make Pureed Instant Pot Tomato Soup
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.
Ingredients
- 1 Vidalia onion, diced
- 3 large carrots, chopped
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 28 oz crushed tomatoes, (1 can) or diced
- 1 cup low-sodium vegetable broth, or chicken broth
- 2 tsp sugar, optional
- 1 tbsp tomato paste
- ¼ cup fresh basil, chopped or 1 tbsp dried basil, plus extra to garnish
- ¼ tsp dried oregano
- salt and pepper, to taste
Instructions
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Switch your pressure cooker to the Saute function and sauté onion in oil for 3 to 5 minutes, until edges are golden and tender.
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Add garlic to pressure cooker at the very end and cook for 30 seconds more while stirring.
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To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula.
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Add chopped carrots, salt, pepper, oregano, basil, and optional sugar along with canned tomatoes and tomato paste.
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Set to High pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
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Use a hand held immersion blender to puree until fabulously smooth. Can also blend the soup, in 2 batches, in the blender or food processor.
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Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any desired extra to get ideal thickness and flavor. Simply add extra spices to compensate for any additions and taste as you go.
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Serve piping hot with a melty vegetarian grilled cheese sandwich and enjoy!
Recipe Notes
Additional broth can be added for a thinner soup and 3 to 4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup.
Nutrition
- Sugar: 18g
- :
- Calcium: 107mg
- Calories: 158kcal
- Carbohydrates: 29g
- Fat: 4g
- Fiber: 6g
- Iron: 3mg
- Potassium: 878mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 332mg
- Vitamin A: 8212IU
- Vitamin C: 27mg
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