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Instant Pot Tomato Soup

Instant Pot Tomato Soup Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 141
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 (28 oz) can whole peeled tomatoes, with juices
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup heavy cream
  • ¼ tsp baking soda (optional)

Method
 

  1. Set the Instant Pot to Sauté and melt the butter. Cook the onion for 4 minutes, then add garlic, thyme, and oregano; cook 30 seconds.
  2. Turn off Sauté. Add the tomatoes with their juices, broth, sugar, salt, and pepper. Lock the lid, set to Sealing, and pressure cook on High for 10 minutes. Quick release the steam.
  3. Use an immersion blender to blend the soup until completely smooth. Pour in the cream and blend briefly to combine.
  4. Taste and stir in the optional baking soda if the soup is too sharp. Adjust salt or sugar as needed.
  5. Ladle into bowls, drizzle with extra cream, and serve hot.

Notes

The soup is still creamy and delicious if you leave out the heavy cream entirely. For a little heat, add a pinch of red pepper flakes when you sauté the garlic.