Instant Pot® Tomato Soup
Ingredients55 m servings 379
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
- Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
- Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
- Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.
- Cook's Notes:
- The cane sugar helps cut the acidity, but you can leave it out.
- You can use a regular blender to puree the soup. The soup will be extremely hot, so work in batches and be careful when blending.
Per Serving: 379 calories; 20.2 39.8 11.9 44 1321 Full nutrition
ReviewsRead all reviews 5
3.7.19 I made this exactly as written and was a little let down in the depth of tomato flavor. Tomato soup is just about my favorite soup, I’ve made a good number of recipes on this site, and ...
This was so easy and tastey. I didn’t have celery on hand, so I doubled the amount if carrots I used and also tossed in bell peppers.
I doubled the tomatoes and used a whole can of tomato paste because I like thick and hearty tomato soups. I doubled the garlic too. I had a roasted bulb of fennel I added too at the initial saut...