Hey there, soup lovers!
Get ready for a cozy treat! Today, I’m diving into a simple recipe for tomato soup made right in your Instant Pot.
Using fresh tomatoes, this soup is bursting with flavor and warmth.
It’s quick, easy, and perfect for chilly days.
So grab those ripe tomatoes, and let’s whip up a bowl of comfort!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 tsp sugar
- 2 cups water or broth (chicken or vegetable broth both work well)
- 1/4 tsp ground black pepper
- 1 tbsp tomato paste
- 1 small potato, diced (adds creaminess without dairy)
- 2 cloves minced garlic (freshly minced for best flavor)
- 4-5 medium roma tomatoes, roughly chopped
- 1 tsp mild red chili powder
- 1/2 cup chopped carrot
- 1 tsp salt
- 1/2 cup diced yellow onion
- 1 tbsp cooking oil (or any neutral oil like avocado oil)
- 1/2 cup diced celery
- 1 bay leaf
Step 1: Saute Aromatics in the Instant Pot
Start your Instant Pot on the SAUTE normal setting and add a bit of oil to it.
Once the oil is hot, add a bay leaf, chopped onions, minced garlic, and diced carrots.
Saute the mixture until the onions are tender and translucent, which should take a couple of minutes.
Step 2: Add Remaining Ingredients
Add in chopped tomatoes, diced potato, tomato paste, red chili powder, salt, black pepper, and a pinch of sugar.
Mix everything well to combine the flavors.
Then, pour in water or broth and deglaze the pot by scraping the bottom to ensure nothing is sticking.
Step 3: Pressure Cook the Soup
Close the Instant Pot lid and set the vent to sealing.
Pressure cook on the manual, high-pressure setting for 10 minutes.
Once the cooking is complete, let the Instant Pot naturally release pressure for 10 minutes and then manually release any remaining pressure.
Step 4: Blend and Finish the Soup
After releasing the pressure, use an immersion blender to blend the soup until smooth.
You may opt to remove the bay leaf before blending.
Straining the soup is also optional if you prefer a smoother consistency.
Your thick and creamy vegan tomato soup is now ready to be served, or you can keep it on the warm mode until you’re ready to serve it.
Step 1: Saute Aromatics
In a large Dutch oven or thick-bottomed pot, heat a bit of oil over medium heat.
Once hot, add minced garlic and chopped onions and sauté until the onions are translucent.
Step 2: Add Vegetables and Cook
Stir in roughly chopped celery and diced carrots.
Follow the rest of the steps as indicated in the Instant Pot instructions—adding tomatoes, potatoes, tomato paste, red chili powder, salt, black pepper, sugar, and water or broth.
Let everything simmer until the vegetables are soft.
Then, blend the soup until smooth using an immersion blender or traditional blender.
