Tomato Vegetable Soup Instant Pot Or Stovetop Recipes
INSTANT POT TOMATO VEGETABLE SOUP
A perfect meal in my instant pot for our very cold weather his winter. You will love this recipe if you are looking for a tasty healthy and low calorie soup.
Provided by Sageca
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 174.2, Fat 3.1, SaturatedFat 0.6, Sodium 963.7, Carbohydrate 31.4, Fiber 7.9, Sugar 5.1, Protein 8.1
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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