Instant Pot® Tomato Soup

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 I was longing for more intense, rich tomato flavor, even after adding more tomato paste. I did like the texture that all of the chopped veggies brought to the soup, as well as its creaminess, but it simply was not as robust as I would have liked. I might try this again with the suggestion of another reviewer to use tomato juice instead of vegetable broth, maybe even V8 Spicy. This is not one of those “throw everything in the pot Instant Pot®” recipes, took a little time to make, and again, although it was OK, I still was a bit disappointed.

Loved it tasty and filling will do it again

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.

Needed more flavor, so I added more herbs and garlic. Will make it again. Thank you for sharing this recipe.

Wonderful soup and easy to make!

It was so amazing! I doubled the recipe and it turned out great. I did not add Parmesan cheese to mine or the milk, It was perfect just the way it was. If you want a thicker soup don't add the milk it will make it more runny.

This was wonderful and tasty. I made it according to the directions and wouldn’t change a thing. Served it with Italian bread grilled cheese sandwiches.

used tomato juice instead of vegetable broth, used 1/4 tsp basal, added 2 tsp of oregano, used 1/2 cup half and half, 1/2 cup skim milk. When soup was done i stirred in 8 ounces of cheddar cheese cut up and heated through.

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 sauté stage . I cooked on high for 10 minutes instead of 6 since I doubled the amount of tomatoes. I made the roux as directed and used powdered milk cause that’s what I had. I added a cup of fresh grated grana padano and parm. I did add the hot pepper flakes as well. Immersion blended together and WOW! Perfect October Sunday dinner. Made giant croutons out of day-old French bread dusted with olive oil and dried fennel to accompany. I would make this again and serve it to guests proudly.

This recipe was phenomenal! The only change I made was to use the whole can of tomato paste (I don't like to waste anything). I also used fresh grated parmesan. I will definitely be making this again.