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Instant Pot® Fresh Tomato Soup
Instant Pot® Fresh Tomato Soup
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Whip up garden-fresh Instant Pot® tomato soup in no time!
Ingredients:
  • 12 cups grape tomatoes
  • 1 (32 ounce) carton low-sodium chicken broth
  • 1 large onion, chopped
  • 2 teaspoons dried minced garlic
  • 1 teaspoon ground white pepper
  • 3 large sprigs fresh basil
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 6 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt, or to taste
  • 1 teaspoon red pepper flakes, or to taste
Instructions:
  • Thoroughly wash the tomatoes and place them in an 8-quart multi-functional pressure cooker like an Instant Pot®. Adjust the amount if needed to fit all the tomatoes in the pot. Pour in a 32-ounce carton of chicken broth and add onion, garlic, pepper, and basil.
  • Secure the lid tightly, choosing high pressure as per manufacturer's guidelines. Set the timer for 25 minutes, then patiently wait for 10 to 15 minutes for pressure to build.
  • Follow the manufacturer's instructions to naturally release pressure for 15 minutes, then carefully quick-release remaining pressure. Unlock and remove the lid.
  • Pour in the remaining can of chicken broth, then select the Saute function. Stir occasionally and simmer until the soup is reduced and thickened, which should take about 30 minutes. Use an immersion blender with the chopper attachment to blend the tomato mixture thoroughly. Pour the soup into a large bowl.
  • Melt butter in the pot using the Saute function. Stir in flour and cook for about 3 minutes to make a roux. Pour in 4 cups of tomato mixture and stir thoroughly to avoid any lumps.
  • Pour in the rest of the tomato mixture, sugar, salt, and red pepper flakes into the pot. Use an immersion blender with the whisk attachment to blend the soup until smooth and lump-free. Serve promptly.

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