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Instant Pot Tomato Soup
Instant Pot Tomato Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Creamy Instant Pot tomato soup with crushed and fire-roasted tomatoes, garlic, basil, and Parmesan for a rich and comforting no-fuss meal.
Ingredients:
  • 1 tablespoon olive oil
  • 4 stalks celery, chopped
  • 1 cup chopped carrot
  • 1 small yellow onion, chopped
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (14.5 ounce) can crushed San Marzano tomatoes
  • 3 tablespoons tomato paste
  • 2 teaspoons dried basil
  • salt and ground black pepper to taste
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 1 cup milk
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon raw cane sugar
  • 1 teaspoon red pepper flakes
Instructions:
  • Preheat a multi-functional pressure cooker (like an Instant Pot) by selecting the Sauté function. Add olive oil, celery, carrot, onion, and garlic and cook for 5 minutes, stirring occasionally.
  • Combine vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper in the pot. Seal the lid securely. Choose high pressure based on your cooker's guidelines and set the timer for 6 minutes. Wait for the pressure to build for 10 to 15 minutes.
  • In a small saucepan, gently melt the butter over low heat. Whisk in the flour until a smooth, thick paste forms, which should take around 3 minutes.
  • Allow pressure to naturally release for 2 minutes per manufacturer's guidance, then vent the remaining pressure by opening the valve.
  • Carefully puree the hot soup using an immersion blender. Set the Instant Pot to Sauté function for 3 minutes. Stir in the flour paste, then add milk, Parmesan cheese, sugar, and red pepper flakes. Adjust seasoning with salt and pepper as needed. Stir well until the timer is done.

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