Tomato Soup Recipe

Instant Pot Tomato Soup is an easy twist on a classic comfort food! This recipe has all the flavors and gives this classic soup a slow-simmered taste in less time.

Prep Time 10

Cook Time 25

Total Time 45

Servings 1 cup servings

Calories 102kcal

Ingredients

56 ounces canned whole tomatoes
14.5 ounces canned tomato sauce
1 cup diced shallots or yellow onion
1 tablespoon minced garlic
1 tablespoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon sugar
1 tablespoon butter
1 cup chicken broth
1/2 cup heavy cream or half-n-half

Instructions

Use the Instant Pot sauté function and sauté onion in 1 TBSP butter for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring. Turn off the sauté function.
Add all of the ingredients except for the heavy cream to the instant pot.
Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Add the heavy cream, and puree the soup with an immersion blender. Puree the soup in 3-4 batches in a regular blender and return to the Instant Pot.
Taste the soup, and add extra spices to taste. Additionally,you can simmer the soup or serve at the temperature it is.

Nutrition