Instant Pot Tomato Soup
Ingredients
-
2
tablespoons
extra virgin olive oil
-
1
cup
diced yellow onion
-
¾
teaspoon
Diamond Crystal kosher salt
-
3
cloves
garlic
-
2
tablespoons
tomato paste
-
½
cup
vegetable broth
-
28
ounces
canned whole peeled tomatoes
-
½
teaspoon
dry basil
-
¼
teaspoon
granulated sugar
-
½
cup
milk of choice (optional)
Instructions
- 1. Sauté diced onion and salt in olive oil until golden and softened.
- 2. Add minced garlic and cook until golden and aromatic.
- 3. Stir in tomato paste and toast for 30 seconds.
- 4. Deglaze the pot with a splash of vegetable broth.
- 5. Add remaining vegetable broth, whole tomatoes with juices, dry basil, and sugar.
- 6. Seal the lid and cook on high pressure for 5 minutes.
- 7. Allow natural pressure release for about 15 minutes.
- 8. Blend the soup until smooth and taste for seasonings.
- 9. Optionally stir in milk for a creamier texture.
Nutrition Facts (estimated)
Servings
6
Calories
81
Total fat
5g
Total carbohydrates
9g
Total protein
2g
Sodium
523mg
Cholesterol
0mg
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