Instant Pot Tomato Soup Recipe
Few things are as comforting as Instant Pot Tomato Soup. Rich and creamy, this classic comes together easily, making it perfect for slow evenings or busy nights.
Servings: 4
Calories: 334kcal
Equipment
Ingredients
- 1 Tbsp olive oil
- 4 stalks celery chopped
- 1 cup carrot chopped
- 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 tomatoes
- 1 small can tomato paste
- 2 tsp dried basil
- garlic salt and ground black pepper to taste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
Instructions
- Select the Sauté function on the Instant Pot. Add the olive oil, celery, carrot, onion, and garlic. Cook with the lid off for 5 minutes, stirring occasionally.
- Stir in the vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid, making sure the valve is set to seal, not vent. Select high pressure and set the timer for 6 minutes.
- While the pressure cooker comes to temperature, set a small saucepan over low heat and add the butter. Once melted, stir in the flour until a smooth, thick paste forms, about 3 minutes. Set aside.
- After the timer finishes, let the pressure release naturally for 2 minutes as per the manufacturer’s instructions. Release the remaining pressure by opening the valve to vent, then remove the lid.
- Using an immersion blender, carefully purée the hot soup. Select the Sauté function again and set the timer for 3 minutes.
- Add the flour paste, half and half, and Parmesan cheese, stirring continuously until the timer ends. Season with more salt and pepper if desired.
Notes
STORE the Insta Pot Tomato Soup in an airtight container or cover it tightly with plastic wrap once it has cooled completely. Keep it in the refrigerator for 3-4 days. If freezing, let the soup come to room temperature first.
For the best texture, FREEZE it before adding the half and half. If freezing after adding it, the soup may have a slightly grainy texture but will still be delicious. Frozen soup can be stored for up to 3 months.
When ready to REHEAT, thaw it in the refrigerator overnight, then warm it slowly on the stovetop over low to medium heat or in the microwave, stirring occasionally. Add a splash of broth or half and half if the consistency thickens after storage.
Nutrition
Calories: 334kcal | Carbohydrates: 20g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 1345mg | Potassium: 369mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6712IU | Vitamin C: 6mg | Calcium: 225mg | Iron: 1mg
