Instant Pot Tomato Soup
This Instant Pot tomato soup is super easy and full of aromatic vegetables, seasoned with Italian seasoning, and finished off with luscious heavy cream.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 large carrot chopped
- 1 shallot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 2 cups chicken stock or vegetable stock
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 1 teaspoon dried Italian seasoning
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Heat the Instant Pot using the sauté Normal function.
- Add the olive oil, carrot, shallot, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Next add the garlic and cook for an additional minute.
- Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine.
- Attach the lid and ensure the valve is in the “sealing” position.
- Set the Instant Pot to Pressure Cook - Manual for 10 minutes.
- Once the Instant Pot has finished cooking, release the pressure naturally for 10 minutes.
- Then, switch the valve to the “venting” position to release any additional pressure.
- Using an immersion (or high speed) blender, blend the soup until smooth.
- Add the cream and stir to combine. Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil and croutons.
- Store any leftover soup in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 498mg | Fiber: 2g | Sugar: 10g