Description
This Instant Pot Tomato Soup comes together in just under an hour. Made with canned tomatoes, it makes a great addition to a weeknight dinner any time of the year. Perfect for meal prep too!
Yield: 6servings | Serving Size: 1-1/2 cups
Ingredients
2teaspoonsolive oil
1tablespoonunsalted butter
1cupfinely diced celery
1cupfinely diced carrots
1cupfinely diced onions
2tablespoonsall purpose or gluten-free flour
3 1/2cupsreduced sodium chicken broth, or vegetable for vegetarians
1 3/4cupsreduced fat, 2% milk
28ozcan San Marzano whole plum tomatoes, with juice
1sprig fresh thyme
1/4cupfresh basil, chopped
2bay leaves
Parmesan or Romano cheese rind, optional
1/3cupgrated Pecorino Romano cheese
3/4teaspoonkosher salt, or more to taste
fresh black pepper, to taste
Instructions
- Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
- Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
- Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1-1/2 cups, Calories: 195kcal, Carbohydrates: 20g, Protein: 8g, Fat: 8g, Cholesterol: 19mg, Sodium: 959mg, Fiber: 1.5g, Sugar: 9g
