Instant Pot Tomato Soup
Ingredients
The base
-
¼
cup
extra-virgin olive oil
-
2
medium
onions, thinly sliced
-
1
medium
fennel bulb, thinly sliced
-
2
tsp
smoked paprika
-
1
tsp
fennel seeds, lightly crushed
-
¼
tsp
cayenne pepper (optional)
-
2
28-oz. cans
whole peeled tomatoes
-
1
cup
water
-
3
Tbsp
unsalted butter
-
1
tsp
sugar
-
to taste
kosher salt
-
to taste
freshly ground black pepper
For serving
-
to taste
heavy cream, Greek yogurt, or sour cream (optional)
-
to taste
flaky sea salt
Instructions
- Heat olive oil in the Instant Pot on the Sauté setting and add onions and fennel with a pinch of salt. Cook until softened.
- Add smoked paprika, fennel seeds, and cayenne pepper, stirring to combine. Cook until vegetables are very soft.
- Add the whole peeled tomatoes, crushing them, along with water. Season with salt and pepper, then seal the lid and cook on high pressure for 12 minutes.
- Release pressure manually, then add butter and sugar. Blend the soup until smooth using an immersion blender.
- Taste and adjust seasoning with salt, pepper, and more sugar if needed.
- Serve the soup in bowls, optionally drizzling with cream or adding a dollop of yogurt or sour cream, and sprinkle with flaky sea salt.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
500mg
Cholesterol
30mg
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