Instant Pot Easy Tomato Soup
Ingredients
The soup base
-
1
Tablespoon
Olive Oil
-
2
Tablespoons
Butter
-
1
Onion
chopped
-
4
Cloves
Garlic, pressed or minced
-
¼
teaspoon
Red Pepper Flakes (optional)
-
3
15-ounce cans
Diced or Crushed Tomatoes, with juice
-
4
cups
Broth, chicken or vegetable
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Pepper
-
1
teaspoon
Italian Seasoning
-
1
Tablespoon
Fresh Basil, chopped (or 1 teaspoon dried)
To Finish (Optional)
-
½
cup
Grated Parmesan Cheese
-
½
cup
Heavy Cream
Garnish
-
Croutons
-
Fresh Basil
-
Parmesan Cheese
Instructions
- 1. Press the Sauté button on the Instant Pot and add oil and butter when hot.
- 2. Cook the onion until translucent, about 7 minutes, stirring occasionally.
- 3. Add garlic and red pepper flakes, cooking for 30 seconds while stirring.
- 4. Stir in tomatoes, broth, salt, pepper, Italian seasoning, and basil. Close the lid and set to Sealing.
- 5. Cancel Sauté mode and set to Pressure Cook for 5 minutes on high pressure.
- 6. After cooking, let the pot naturally release pressure for 15 minutes, then manually release remaining pressure.
- 7. Open the lid and stir the soup. Use an immersion blender to puree to a creamy consistency.
- 8. Stir in Parmesan cheese and let it melt, then add heavy cream.
- 9. Taste and adjust salt if necessary, garnish, and serve.
Nutrition Facts (estimated)
Servings
8 cups
Calories
112
Total fat
8g
Total carbohydrates
8g
Total protein
3g
Sodium
700mg
Cholesterol
30mg
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