My daughter’s favorite is tomato soup. For weeks on end, if not Monday, I’ve been thinking of making tomato soup or “noodles in paradise”, as my grandfather used to say, be forgiven.
I kept asking her to be patient with ripening the tomatoes in our garden. This year I planted tomatoes for the first time in the garden and the tomato soup recipe is a good opportunity to brag about them too. In fact, the broth I put in the fall was over and I didn’t feel like making tomato soup with pasta or canned juice. Although, if you don’t have anything else, they are very good too.
Finally, today I picked a good basket of tomatoes, both bigger and smaller. Some are round, some are elongated. Some are large, fleshy and wrinkled. Finally, we have tomatoes of all kinds but all incredibly fragrant, sweet and tasty. Because nothing compares to a garden tomato, left to ripen in full sun and mature on the plant, not in a warehouse. On this occasion, I set to work and made the girl tomato soup, whose recipe is simple but always very popular with my family and I want to share it with you.
Preparation of Instant Pot Tomato Soup
First of all, I have to brag about the tomatoes in the garden. We bought the seedlings from the market, without knowing what kind they will be, so we have all kinds of tomatoes. Some are not baked yet, I think they are more autumnal, others invite you to make them salad… or soup. The amount invested in plants was 15 lei, but the scent of a single garden tomato is worth more than that.
Let’s go back to the tomato soup, meaning. Tomatoes can be boiled in boiling water for 1-2 minutes. After that, they will peel easily. This time, however, I did a little differently. I placed the tomatoes on the hot grill and baked them, turning them on all sides, for 5 minutes. This made the aroma concentrate, to catch a great baking taste, but also to peel very easily.Print
Instant Pot Tomato Soup Recipe Yummy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Instant Pot
- Method: Main Course
- Cuisine: American
- 1 Vidalia onion, diced
- 3 large carrots, chopped
- 2 cloves garlic minced
- 1 TBSP extra virgin olive oil
- 28 oz canned crushed or diced tomatoes
- 1 cup low-sodium vegetable broth or chicken broth
- 1–2 tsp sugar (optional)
- 1 TBSP tomato paste
- 1/4 cup chopped fresh basil or 1/2–1 TBSP dried basil plus extra to garnish
- 1/4 tsp dried oregano
- salt and pepper to taste
- Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
- To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula. (This adds flavor to the broth and helps prevent the IP’s auto-shutoff “burn” feature.)
- Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
- Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
- Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
- Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!
- Serve piping hot with a melty grilled cheese sandwich and enjoy!
- Serving Size: 4
- Calories: 137kcal
- Sugar: 14g
- Fat: 4g
- Saturated Fat: 16g
- Carbohydrates: 25g
- Protein: 4g
Keywords: instant pot tomato soup