Craving the comforting taste of homemade tomato soup but short on time? Your Instant Pot is here to save the day! This recipe transforms simple, fresh ingredients into a velvety, aromatic soup in just 15 minutes. The vibrant flavors of ripe tomatoes, fresh basil, and a hint of balsamic vinegar create a dish that’s both elegant and incredibly easy. Perfect for a quick weeknight meal, a cozy lunch, or as a base for your favorite pasta dishes!
Ingredients
• 4 large tomatoes, finely chopped
• 1 onion, finely chopped
• 1 celery stalk, chopped
• 3 garlic cloves, crushed
• 3 tbsp / 45 ml olive oil
• ¼ cup / 60 ml balsamic vinegar
• 1 cup / 240 ml water
• 2 tbsp Parmesan cheese, for garnish
• Spices
• 1 tsp salt
• 1 tsp fresh basil, finely chopped
• 1 tsp dried celery
• 1 bay leaf
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once the display reads “Hot,” add the olive oil.
3. Add the chopped onion and cook for 5 minutes, stirring occasionally until softened and translucent.
4. Stir in the crushed garlic and cook for one more minute until fragrant.
5. Add the chopped celery, tomatoes, balsamic vinegar, and water. Season with salt, fresh basil, dried celery, and the bay leaf. Stir well to combine.
6. Secure the lid and set the steam release handle to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 7 minutes on high pressure.
7. When the timer finishes, perform a quick pressure release by carefully moving the steam release handle to “Venting.”
8. Once the float valve drops, safely open the lid. Remove and discard the bay leaf.
9. Carefully transfer the mixture to a blender or use an immersion blender directly in the pot to process until smooth.
10. Serve warm, garnished with Parmesan cheese, or refrigerate for later use.
Nutritional Information
• Per Serving: Calories 131 | Total Fats: 9.9g | Net Carbs: 6.4g | Protein: 3.5g | Fiber: 2.3g
Pro Tips
• For a creamier texture, stir in ¼ cup of heavy cream or full-fat coconut milk after blending.
• Use high-quality canned tomatoes, like San Marzano, if fresh tomatoes are not in season.
• Add a pinch of sugar or a teaspoon of maple syrup to balance the acidity of the tomatoes.
• Double the recipe and freeze the extra in individual portions for a quick meal later.
FAQ
Q: Can I use canned tomatoes for this Instant Pot soup
A: Yes, you can use high-quality canned tomatoes, such as San Marzano, if fresh tomatoes are not in season. This is a great way to ensure rich flavor year-round.
Q: How do I make this tomato soup creamier
A: For a creamier texture, stir in ¼ cup of heavy cream or full-fat coconut milk after you have blended the soup until smooth.
Q: Is this Instant Pot tomato soup suitable for freezing
A: Absolutely. This soup freezes very well. The recipe suggests doubling the batch and freezing the extra in individual portions for a quick meal later.
Q: What can I do if my tomato soup tastes too acidic
A: To balance the natural acidity of the tomatoes, you can add a pinch of sugar or a teaspoon of maple syrup to the soup after cooking and blending.
