Servings: Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time. COURSE SOUP CUISINE AMERICAN KEYWORD INSTANT POT TOMATO SOUP PREP TIME 10 MINUTES COOK TIME 20 MINUTES PRESSURIZE/DEPRESSURIZE TIME 15 MINUTES TOTAL TIME 30 MINUTES SERVINGS 4 SERVINGS CALORIES 137 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

1 Vidalia onion, diced 1 Vidalia onion, diced
3 large carrots, chopped 3 large carrots, chopped
2 cloves garlic minced 2 cloves garlic minced
1 TBSP extra virgin olive oil 1 TBSP extra virgin olive oil
28 oz canned crushed or diced tomatoes 28 oz canned crushed or diced tomatoes
1 cup low-sodium vegetable broth or chicken broth 1 cup low-sodium vegetable broth or chicken broth
1-2 tsp sugar (optional) 1 to 2 tsp sugar (optional)
1 TBSP tomato paste 1 TBSP tomato paste
1/4 cup chopped fresh basil or 1/2-1 TBSP dried basil plus extra to garnish ¼ cup chopped fresh basil or ½ to 1 TBSP dried basil plus extra to garnish
1/4 tsp dried oregano ¼ tsp dried oregano
salt and pepper to taste salt and pepper to taste

Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3 to 5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)
Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3 to 4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!
Serve piping hot with a melty grilled cheese sandwich and enjoy!

Craving a creamy tomato soup? AFTER pressure cooking, simply add 2-3 oz of cream cheese or 1/4-1/2 cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.  Craving a creamy tomato soup? AFTER pressure cooking, simply add 2 to 3 oz of cream cheese or ¼ to ½ cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!  Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
OPTIONAL EXTRAS  OPTIONAL EXTRAS
freshly grated parmesan cheese  freshly grated parmesan cheese
grilled cheese  grilled cheese
vegan grilled cheese  vegan grilled cheese
croutons  croutons
garlic parmesan roasted chickpeas  garlic parmesan roasted chickpeas
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!  Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!