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–+ servings
Two bowls of orange tomato soup with cream swirls and fresh herbs

Instant Pot Tomato Soup

40aprons.com/instant-pot-tomato-soup-recipe/
This tomato soup Instant Pot recipe is an absolute dream! Made with rich San Marzano tomatoes, caramelized tomato paste, and plenty of aromatics, it’s impossibly thick and velvety smooth, not to mention perfectly seasoned.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • 6-quart Instant Pot or similar pressure cooker
  • Large wooden spoon or silicone spatula
  • ladle
  • high-speed blender

Ingredients

For the Instant Pot Tomato Soup

  • 2 tablespoons neutral-flavored oil (avocado oil, olive oil, refined coconut oil, etc.)
  • ½ cup chopped yellow onion (approximately 1 small onion)
  • 1 cup chopped carrots (approximately 2 medium carrots)
  • 2 tablespoons minced fresh garlic (approximately 2 large cloves)
  • 2 tablespoons tomato paste
  • 2 28-ounce cans crushed San Marzano tomatoes (do not drain)
  • 4 cups chicken broth (or vegetable broth, or water)
  • 1 teaspoon dried thyme
  • 1 large bay leaf
  • 1-2 teaspoons granulated white sugar
  • 1 ½ cups heavy cream (at room temperature)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Serving Suggestions (All Optional)

  • chopped fresh basil
  • grated fresh parmesan
  • crusty bread

Instructions

  • Set Instant Pot to Sauté mode. Add 2 tablespoons neutral-flavored oil to Instant Pot and heat insert until oil is hot and shimmery.
  • When oil is hot, add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir to incorporate, then sauté vegetables, stirring occasionally, 5 to 10 minutes or until onions and carrots are very soft.
  • When vegetables are soft, add 2 tablespoons tomato paste and stir 2 to 3 minutes or until tomato paste begins to caramelize, developing slight brown color.
  • Once tomato paste has caramelized slightly, pour in 2 28-ounce cans crushed San Marzano tomatoes with liquid. Add 4 cups chicken broth, 1 teaspoon dried thyme, 1 large bay leaf, and 1-2 teaspoons granulated white sugar. Stir to incorporate all ingredients, making sure to scrape bottom of Instant Pot insert with spoon to loosen any bits of vegetables or garlic that may have stuck to bottom of insert.
  • When ingredients are incorporated, secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure mode and set cook time to 15 minutes. Instant Pot will pressurize and then 15-minute cook time will begin.
  • When 15-minute cook time ends, carefully Quick Release internal pressure. Use caution as any escaping steam will be very hot. Remove lid from Instant Pot and set aside.
  • Turn off Instant Pot and let soup cool slightly. Once soup has cooled, ladle soup into high-speed blender, working in batches. Purée soup until completely smooth, then return soup to Instant Pot. Repeat until soup reaches desired consistency.
  • When entire soup mixture has been blended, add 1 ½ cups heavy cream and sea salt to taste. Stir until fully incorporated.
  • Ladle soup into serving bowls. Season each bowl with plenty of freshly ground black pepper and chopped fresh basil to taste. Garnish with grated fresh parmesan and serve warm with crusty bread if desired.

Recipe Notes

Heavy Cream: It's important that the heavy cream is room temperature before you add it to the hot soup. If it's cold, it can curdle or separate when it hits the hot liquid.
Make it Dairy Free: If you need this soup to be dairy-free for any reason, you can use a can of unsweetened, full-fat coconut cream (or milk) instead of the heavy cream it calls for.
Make it Paleo/Whole30: Replace the heavy cream with unsweetened, full-fat coconut cream (or milk). Omit the sugar entirely or replace it with 2 tablespoons of coconut aminos.
Make it Vegan: Use unsweetened, full-fat coconut cream (or milk) instead of heavy cream, and replace the chicken broth with vegetable broth or water.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 364calProtein: 7gFat: 26gSaturated Fat: 14gTrans Fat: 0gCholesterol: 67mgSodium: 706mgPotassium: 317mgTotal Carbs: 27gFiber: 6gSugar: 14gNet Carbs: 21gVitamin A: 4528IUVitamin C: 5mgCalcium: 66mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/instant-pot-tomato-soup-recipe/