Tomato Vegetable Soup Instant Pot Or Stovetop Recipes

TOMATO VEGETABLE SOUP (INSTANT POT OR STOVETOP)

Steps:

• Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.
• Add the broth, plus all remaining ingredients to the Instant Pot.
• Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.
• Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.
• Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)
• Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.
• Add the broth, plus all other ingredients, and bring to a boil.
• Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.
• Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)

INSTANT POT TOMATO VEGETABLE SOUP

Steps:

• Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
• Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
• Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
• Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
• Recipe Notes.
• I heated my Beef broth in the microwave before adding to soup.
• I added a cube of my frozen pesto with the spinach.

INSTANT POT® TOMATO SOUP

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.