Craving a bowl of classic, comforting tomato soup but short on time? The Instant Pot is here to save the day! This recipe delivers a rich, velvety, and deeply flavorful soup in under 10 minutes. It’s a creamy, dreamy, and surprisingly healthy meal that tastes like it simmered for hours. Perfect for a quick lunch or a cozy dinner, this low-carb version will become your new go-to comfort food.
Ingredients
• (Total Time: 9 MINS| Serves: 8)
• 4 cups / 900g peeled, seeded, and cored tomatoes with juice
• 1 cup / 240ml homemade chicken broth
• Salt, to taste
• ½ tsp / 2.5g baking soda
• 1½ cups / 360ml unsweetened almond milk
• ½ cup / 120ml heavy whipping cream
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. Combine the tomatoes with their juice, chicken broth, and a pinch of salt in the inner pot of your Instant Pot. Stir to combine.
3. Secure the lid and set the pressure valve to the “Sealing” position.
4. Select “Manual” or “Pressure Cook” and cook on Medium Pressure for 3 minutes.
5. Once the cooking cycle is complete, perform a “Quick Release” by carefully switching the valve to the “Venting” position.
6. Once the pin drops, remove the lid. Stir in the baking soda until it is fully dissolved—it will fizz slightly.
7. Pour in the almond milk and heavy cream. Using an immersion blender, puree the soup directly in the pot until it’s smooth and creamy.
8. Select the “Sauté” function and bring the soup to a gentle simmer, cooking for 4-5 minutes to allow the flavors to meld.
9. Season with additional salt and freshly ground black pepper to your liking. Select “Cancel” and serve hot.
Nutritional Information
• Per Serving: Calories 54 | Total Fat 3.8g | Net Carbs 0.52g | Protein 1.7g | Fiber 1.3g
Pro Tips
• For The Best Tomato Soup
• For a deeper, smokier flavor, use canned fire-roasted tomatoes instead of fresh ones.
• Add a tablespoon of tomato paste along with the tomatoes to intensify the rich tomato taste.
• Stir in fresh herbs like chopped basil, oregano, or a swirl of pesto just before serving for a burst of freshness.
• To make this recipe vegan, simply substitute the heavy cream with full-fat coconut milk or your favorite dairy-free cream alternative.
FAQ
Q: Can I use canned tomatoes for this recipe
A: Yes, absolutely. For a deeper, smokier flavor, the recipe suggests using canned fire-roasted tomatoes. Standard canned peeled tomatoes will also work well.
Q: How do I make this tomato soup vegan
A: To make this soup vegan, use vegetable broth instead of chicken broth and substitute the heavy cream with full-fat coconut milk or another dairy-free cream alternative.
Q: Why is baking soda added to the soup
A: The baking soda helps to neutralize the acidity of the tomatoes. This creates a smoother flavor and prevents the almond milk and cream from curdling when they are stirred into the hot soup.
Q: What if I don’t have an immersion blender
A: If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a regular blender. Be sure to leave the lid’s vent open and cover it with a towel to allow steam to escape safely.
