Instant Pot Tomato Soup
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Recipe Introduction
This Instant Pot tomato soup is an absolute dream! A quick and easy version of a classic, made with rich San Marzano tomatoes, caramelized tomato paste, and plenty of aromatics. It’s impossibly thick and velvety smooth, not to mention seasoned to perfection. Serve with crusty bread or a hearty grilled cheese for an even-better version of a cool weather staple!
Nutrition Information
Per serving (serves 6-8)
- Total Carbs: 27g
- Fiber: 6g
- Sugar: 14g
- Net Carbs: 21g
- Vitamin A: 4528 IU
- Vitamin C: 5mg
- Calcium: 66mg
- Iron: 1mg
Instructions
- Add the following ingredients to the Instant Pot:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 can (28 oz) crushed San Marzano tomatoes
- 1/2 cup tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Press the "Saute" button and cook until the vegetables are tender, about 5 minutes.
- Add the chicken broth and bring to a boil.
- Close the lid and set the valve to "sealing". Pressure cook for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust the seasoning as needed.
More Delicious Instant Pot Soups You’ll Love
- [Insert links to other Instant Pot soup recipes]
Conclusion
This Instant Pot tomato soup is a game-changer for a quick and delicious meal. With its rich, velvety texture and flavor, it’s sure to become a staple in your household. Try it out and let me know what you think!
FAQs
- Q: Can I use regular canned tomatoes instead of San Marzano tomatoes?
A: Yes, but keep in mind that the flavor and texture may not be the same. - Q: Can I add other ingredients, such as ground beef or sausage, to the soup?
A: Yes, feel free to customize the recipe to your taste. - Q: How do I store leftover soup?
A: Refrigerate or freeze for up to 3 days. Reheat and serve.
