Description
Instant Pot Tomato Soup is a modern twist on a classic comfort food, utilizing high-pressure steam to intensify flavors and achieve a silky texture in under thirty minutes. This recipe features high-quality San Marzano tomatoes and a blend of aromatic ingredients for a rich, savory soup that is perfect for busy weeknights.
Ingredients
28 oz Can San Marzano Whole Peeled Tomatoes
1 Large Yellow Onion Diced
4 Cloves Fresh Garlic Minced
2 Cups Vegetable Broth
2 Tablespoons Extra Virgin Olive Oil
1/2 Cup Fresh Basil Leaves
1 Teaspoon Dried Oregano
Sea Salt and Black Pepper To Taste
Instructions
- Set your pressure cooker to the 'Sauté' function and add the olive oil and diced onions. Sauté for about five minutes until translucent
- Add minced garlic and dried oregano, stirring for sixty seconds to release essential oils
- Pour in vegetable broth and deglaze the bottom of the pot, scraping up any browned bits
- Add canned San Marzano tomatoes and their juices, ensuring even heating by layering them on top
- Secure the lid and set to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high for 5 minutes
- Once the timer ends, allow natural pressure release for 10 minutes before manually releasing any remaining pressure
- Add fresh basil leaves and use an immersion blender to process the soup to your desired smoothness
- Taste and adjust seasoning with salt and pepper, and if necessary, add coconut sugar to balance acidity
Notes
For a dairy-free creamy texture, replace cream with full-fat coconut milk or blended soaked cashews.
To add spice, incorporate crushed red pepper flakes during sauté.
For protein, blend in rinsed white cannellini beans.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 145 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg