Instant Pot Creamy Tomato Soup Recipes
INSTANT POT CREAMY TOMATO SOUP
This Instant Pot Creamy Tomato Soup is the perfect easy tomato soup recipe! Basic ingredients, creamy & smooth and ready in 20 minutes!
Provided by Chrissie
Categories Lunch Main Course Main Dish Soup
Time 20m
Number Of Ingredients 11
Steps:
- Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, and garlic.
- Saute for about 3 minutes, until the onions are soft and start to become translucent. Add the basil, salt and pepper and stir.
- Add the white wine and scrape any caramelized bits off the bottom of the Instant Pot.
- When the wine has almost entirely evaporated, add tomato puree and then the stock, stirring well.
- Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
- Cook for 5 minutes on "Pressure Cook". The Instant Pot will take about 10 minutes to come to pressure.
- When the Pressure Cook time is finished, carefully turn the release valve to "venting" (using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.) and release the pressure manually.
- When the pressure has released, open the lid, add the cream (or milk, or coconut milk) and blend with an immersion blender.
- Serve while hot with some freshly chopped basil leaves (optional)
Nutrition Facts : ServingSize 1 cups, Calories 141 kcal, Carbohydrate 15 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Sodium 801 mg, Fiber 2 g, Sugar 7 g, Cholesterol 10 mg
INSTANT POT® TOMATO SOUP
If you're looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy!
Provided by GimmeZest
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
- Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
- Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
- Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 39.8 g, Cholesterol 44.2 mg, Fat 20.2 g, Fiber 6.6 g, Protein 11.9 g, SaturatedFat 10.4 g, Sodium 1321.1 mg, Sugar 15.9 g
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