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Easy Instant Pot Tomato Soup
This easy Instant Pot tomato soup is a no-fuss, no-mess recipe that is perfect for simple lunches and dinners served with crusty bread.
Course
Dinner
Cuisine
American
Keyword
Instant Pot tomato soup, Tomato soup, Tomato soup recipe
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
173
kcal
Author
Alida Ryder
Ingredients
2
tbsp
olive oil
1
onion
chopped
3
garlic cloves
crushed
3
400g (14oz)
whole tomatoes
2
tbsp
tomate paste
2
tsp
oregano
½
cup
fresh basil
4
cups
stock/broth
2
tsp
sugar
2
tsp
salt
1
tsp
pepper
1
cup
cream
Instructions
Set the Instant Pot to Sauté function. Heat the olive oil then sauté the onion and garlic for a few minutes until fragrant.
Add the oregano and fresh basil and cook for another 30 seconds.
Add the tomatoes, tomato paste, stock, sugar, salt and pepper.
Place the lid on and turn the vent to sealing position. Cook the soup on high pressure for 10 minutes then quick-release the pressure.
Puree the soup in either a blender or with an immersion blender.
Pour in the cream then allow to simmer for 5 minutes (on sauté function). Season to taste and serve with fresh basil.
Nutrition
Calories:
173
kcal
|
Carbohydrates:
13
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
22
mg
|
Sodium:
839
mg
|
Potassium:
601
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1710
IU
|
Vitamin C:
25
mg
|
Calcium:
60
mg
|
Iron:
1
mg