Instant Pot Tomato Soup – – Instantly Delicious

There are a few foods that conjure up childhood memories for me – tomato soup is one of them. I remember having a bowl of warm, creamy, tomato soup any time of year. My favorite way to enjoy it was to dip in saltines. A close second was the grilled cheese accompaniment. Even my husband, who was raised in a different country remembers his dad making him tomato soup. My kids have *gasp* never had the condensed soup of my childhood, but they all like this version that I prepare in theInstant Pot®, especially when I make grilled cheese on the side.
I pureed this soup in my blender.  You could also use an immersion blender. The result isn’t quite as smooth as the canned version, but if you have a high-speed blender, you can probably get it even smoother than I did. Either way, it is fresh and delicious.  This time of year many people have fresh herbs in their garden.  I used basil in both the soup and to garnish after. So lovely. If you like more of a cream of tomato soup, add a splash of milk or cream right before serving.
​Easy Instant® Pot Tomato Soup
Serves 6-8

1 tablespoon olive oil
1 clove garlic, minced
1 medium yellow onion diced
2-28 oz. cans whole peeled tomatoes, with juice
1 tablespoon fresh basil, torn
1/2 teaspoon fresh thyme, stemmed (or 1/4 teaspoon dried)
1 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable stock, chicken stock, or water

1. SetInstant Pot® to saute. Add olive oil and heat until shimmering.  Saute onion for 4 minutes, until the onions start to become translucent. Add in garlic and saute for another 30 seconds.

2. Pour in canned tomatoes with their juices. Add in basil, thyme, salt, pepper, and stock or water, stirring to combine.

3. Lock on lid, making sure the valve is in the sealing position.  Set to manual-high pressure for 6 minutes. When finished, do a quick pressure release by moving the valve to the venting position.  Puree in batches. Garnish with more fresh basil, and a splash of cream, if desired.

​Enjoy, Julie


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