Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

379 calories; protein 11.9g; carbohydrates 39.8g; fat 20.2g; cholesterol 44.2mg; sodium 1321.1mg. Full Nutrition
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