Name: Instant Pot® Tomato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 4 stalks celery, chopped; 1 cup chopped carrot; 1 small yellow onion, chopped; 2 cloves garlic, chopped; 4 cups vegetable broth; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 (14.5 ounce) can crushed San Marzano tomatoes; 3 tablespoons tomato paste; 2 teaspoons dried basil; salt and ground black pepper to taste; 0.25 cup butter; 0.25 cup all-purpose flour; 1 cup milk; 0.5 cup grated Parmesan cheese; 1 tablespoon raw cane sugar; 1 teaspoon red pepper flakes

Instant Pot® Tomato Soup

4.8

(12)

10 Reviews

4 Photos

If you're looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy!

Recipe by GimmeZest

Updated on December 21, 2022

close up view of Tomato Soup garnished with cream and herbs in a red and white pot with a wooden spoon

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

5 mins

Total Time:

55 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
4 stalks celery, chopped
1 cup chopped carrot
1 small yellow onion, chopped
2 cloves garlic, chopped
4 cups vegetable broth
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can crushed San Marzano tomatoes
3 tablespoons tomato paste
2 teaspoons dried basil
salt and ground black pepper to taste
¼ cup butter
¼ cup all-purpose flour
1 cup milk
½ cup grated Parmesan cheese
1 tablespoon raw cane sugar (Optional)
1 teaspoon red pepper flakes (Optional)

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Nutrition Facts (per serving)

379	Calories
20g	Fat
40g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 379
% Daily Value *
Total Fat 20g	26%
Saturated Fat 10g	52%
Cholesterol 44mg	15%
Sodium 1321mg	57%
Total Carbohydrate 40g	14%
Dietary Fiber 7g	24%
Total Sugars 16g
Protein 12g
Vitamin C 18mg	88%
Calcium 294mg	23%
Iron 3mg	17%
Potassium 817mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.