Instant Pot Tomato Soup

Instant Pot Tomato Soup is a cozy, quick recipe you can make on a cold day. It works great as a side dish or as a light meal with a swirl of cream, a sprinkle of fresh basil, and a crouton crusted with Parmesan. This incredibly easy and delicious instant pot tomato soup tastes slow simmered, even though it’s made much quicker. Flavored with oregano and basil, this hot soup can be enjoyed at any time of day.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 92 kcal per serving

Ingredients

1 tbsp - oil
2 - carrots
1 - yellow onion
28 ounces - crushed tomatoes
2 cups - broth
2 teaspoons - Italian seasoning
1 tsp - all-purpose seasoning
2 tablespoons - garlic

Instructions

Set instant pot to sauté and add 1 tablespoon of oil. When oil is hot, sauté carrots and onion until onion is translucent.
Add garlic and sauté for 2 minutes.
Add tomatoes, broth and seasonings and close instant pot lid and pressure valve.
Pressure cook on high for 15 minutes. Let naturally release for 10 minutes.
Pour soup into a food processor and blend for 30 seconds. You can also use an immersion blender.
Serve with basil, cheese, and/or croutons.

Nutrition