Description
This Instant Pot Tomato Soup is a creamy, comforting, and flavor-packed soup made with simple ingredients. It’s perfect for a quick weeknight dinner or a cozy lunch, and it pairs wonderfully with a grilled cheese sandwich.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups vegetable broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup heavy cream (or coconut milk for dairy-free/vegan)
- 1–2 tsp sugar (optional, to taste)
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and sauté the diced onion for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Turn off sauté mode. Add fire-roasted tomatoes, tomato paste, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
- Secure the lid, set the valve to sealing position, and cook on high pressure for 8 minutes.
- Allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Use an immersion blender to carefully purée the soup until smooth. Alternatively, blend in batches in a blender.
- Stir in heavy cream (or coconut milk) and sugar to taste. Adjust seasoning as needed.
- Serve hot with your favorite toppings or alongside grilled cheese.
Notes
- Use coconut milk for a vegan/dairy-free version.
- Add red pepper flakes for a spicy kick.
- Soup can be stored in the fridge for 4-5 days or frozen for up to 3 months.
- For extra richness, stir in a bit of butter at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
