Instant Pot Tomato Soup
In 30 short minutes, you can be enjoying homemade Instant Pot Tomato Soup! A delicious comfort food classic with a quick and easy twist!
Servings 6 bowls (1/2 cup each)
- 1 1/2 lbs Roma tomatoes
- 1 1/2 Tbsp Olive oil
- 2 tsp Garlic, minced
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 Cups Chicken broth (not sodium reduced)
- 2 Tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Bay leaf
- 1/2-3/4 tsp Salt, to taste (we like 3/4 but we like things on the salty side)
- 1/2 Cup Whipping cream
- Very thinly Sliced fresh basil, for serving
Chop the tomatoes into 1 inch cubes and toss with the oil, garlic, 1/4 tsp of the salt and pepper. Place into the Instant Pot
Cover, set the lid to "sealing" and cook on manual high pressure for 15 mins. Steam release immediately
Transfer the tomatoes and their juices into a blender and blend until smooth. (If you have an immersion blender, use that!)
Add the tomatoes back into the Instant Pot, along with all the other ingredients, except the cream.
Bring to a boil using the sauté mode. Once boiled, reduce the heat to medium low and simmer until the soup begins to thicken, about 7 mins
Turn off the Instant Pot and stir in the cream. Adjust the salt if necessary.
Serve with basil and SLURP UP!
Calories: 70kcal | Carbohydrates: 6.4g | Protein: 1.5g | Fat: 5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Cholesterol: 5.5mg | Sodium: 475mg | Potassium: 403mg | Fiber: 1.2g | Sugar: 1.3g | Vitamin A: 13IU | Vitamin C: 17mg | Calcium: 1.8mg | Iron: 5.2mg