Print

Basic Instant Pot Creamy Tomato Soup

creamy cozy back-pocket tomato soup, totally customizable, dairy-free, vegan, whole30 & paleo friendly. All of the flavor and kid friendly!|www.mannaandspice.com
Print Recipe
Print Recipe

Ingredients

Scale
  • 4-5 large carrots peeled and chopped (about 2-3 cups)
  • 1 onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1 tbsp chopped garlic (I use 3-4 cloves)
  • 2 14.5 oz cans diced fire roasted tomatoes with liquid (Or whole or plain tomatoes, whatever you have on hand)
  • 1 tbsp olive oil
  • 4 tbsp tomato paste
  • 1/4 cup fresh basil, stems removed and roughly chopped (1 tbsp dried basil)
  • 2-3 cups vegetable broth (or chicken broth)
  • 1/2 tsp dried thyme
  • 2 tsp kosher salt (less if using table salt)
  • 1 tsp black pepper

Instructions

  1. On the high saute function of the Instant Pot, heat olive oil. Add in carrots, onion, celery, and salt. Cook for 1-2 minutes, until onions begin to soften. Add garlic and continue to cook until garlic becomes fragrant, about 1 more minute.
  2. Add thyme, basil, pepper, and tomato paste and stir to coat veggies.
  3. Add in tomatoes and broth, making sure to scrape the bottom of the pot to entire nothing is sticking to the liner.
  4. Set the Instant Pot to high manual pressure for 15 minutes, cover with vent on "sealing" and allow to come to pressure. Once done, quick release the pressure.
  5. Puree the soup, using either an immersion blender, food processor, or blender.
  6. Serve hot and with crusty bread/grilled cheese sandwiches/crackers if desired.

  7. STOVETOP DIRECTIONS:
  8. Heat oil in a large pot, on medium heat. Add in carrots, onion, celery, and salt. Cook for 1-2 minutes, until onions begin to soften. Add garlic and continue to cook until garlic becomes fragrant, about 1 more minute.
  9. Add thyme, basil, pepper, and tomato paste and stir to coat veggies.
  10. Add in tomatoes and broth, making sure to scrape the bottom of the pot to entire nothing is sticking to the pot.
  11. Reduce heat to low, cover with lid and simmer for 20-25 minutes, until veggies are completely cooked and soft. Add more broth if the liquid has reduced or if you like a thinner consistency.
  12. Puree the soup, using either an immersion blender, food processor, or blender.
  13. Serve hot and with crusty bread/grilled cheese sandwiches/crackers if desired.

Find it online: https://mannaandspice.com/back-pocket-instant-pot-creamy-tomato-soup/