For an even richer flavor, consider roasting the vegetables before adding them to the Instant Pot. Roasting intensifies their sweetness and adds depth to the soup. Adjust the amount of red pepper flakes to suit your preference for spice. Garnish with a swirl of cream, a sprinkle of fresh herbs (such as basil or oregano), or a generous grating of Parmesan cheese for an extra touch of elegance. This soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
Instant Pot Tomato Soup
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS41
Experience the cozy embrace of this Instant Pot Tomato Soup, a symphony of flavors that will transport you to a sun-drenched Italian countryside. This vibrant, creamy soup is incredibly easy to make, perfect for a comforting weeknight meal or an elegant starter for a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol44 mg
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Fiber7 g
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Protein12 g
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Saturated Fat10 g
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Sodium1321 mg
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Sugar16 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepEngage the 'Sauté' function on your Instant Pot. Add olive oil, allowing it to shimmer. Introduce the celery, carrot, onion, and garlic. Sauté for approximately 5 minutes, stirring frequently, until the vegetables soften and release their aromatic fragrance. (5 minutes)
02
StepStir in the vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, salt, and pepper. Ensure all ingredients are well combined. Secure the Instant Pot lid, sealing it according to the manufacturer's directions. Select the 'High Pressure' setting and set the timer for 6 minutes. Allow the Instant Pot 10-15 minutes to build pressure. (15 minutes)
03
StepWhile the soup is pressure cooking, prepare a simple roux. In a separate small saucepan, melt the butter over low heat. Gradually whisk in the flour, creating a smooth paste. Continue whisking for about 3 minutes until the roux is lightly golden and fragrant. (3 minutes)
04
StepOnce the 6-minute cooking cycle is complete, allow the Instant Pot to naturally release pressure for 2 minutes. Then, carefully release any remaining pressure by manually venting the valve. (2 minutes)
05
StepWith utmost care, use an immersion blender to purée the soup until it achieves a velvety smooth consistency. Re-engage the 'Sauté' function for 3 minutes. Introduce the prepared roux, stirring continuously to prevent lumps. Gradually add the warmed milk, followed by the Parmesan cheese, sugar, and red pepper flakes (if using). Season to taste with additional salt and pepper, if desired. Stir until all ingredients are fully incorporated and the soup is heated through. (3 minutes)
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Raoul Barton
Apr 26, 2025The fire-roasted tomatoes make all the difference! I won't make tomato soup any other way now.
Braulio Jacobibednar
Apr 18, 2025This soup is so easy and delicious! My kids love it, and I love how quickly it comes together.
Ashleigh Schneider
Apr 5, 2025Freezing this soup in individual portions is a lifesaver for quick lunches.
Sarai Labadie
Mar 20, 2025I'm not a big fan of celery, so I used less, and it still turned out great.
Lonzo Vandervort
Jan 20, 2025I added a splash of heavy cream at the end for extra richness. It was amazing!
Shanny Fahey
Dec 29, 2024I like to add a dollop of pesto on top just before serving.