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Instant Pot Oprah’s Tomato Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x

Description

Healthy and flavorful tomato soup recipe (can be vegetarian and dairy free). It tastes amazing with grilled cheese sandwiches!


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 2 ribs of celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 medium basil leaves, torn into small pieces
  • 1 Tbsp minced garlic
  • 3 cups chicken broth or vegetable broth (or 3 cups water and 1 Tbsp Better than Bouillon)
  • 1 (28 oz) can crushed tomatoes
  • ¼ cup tomato paste
  • Salt (I used ½ tsp)
  • Fresh cracked pepper
  • Optional toppings: cream, fresh basil, parmesan cheese, oyster crackers or croutons

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting (the middle setting, “normal”). When display says HOT add in the oil. Add in the onions, celery, carrots and basil. Sauté for about 4-5 minutes. Add in the garlic and sauté for 1 minute. 
  2. Add in chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Dump in the crushed tomatoes and tomato paste. (I didn’t stir)
  4. Cover Instant Pot and secure lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes (use pressure cook or manual button if you don’t have the soup button). When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
  5. Use an immersion blender to blend the soup to desired consistency (or work in batches and pulse in a normal blender). Add in salt to taste (I used ½ tsp). Add in pepper to taste. 
  6. Ladle into bowls and serve with desired toppings. 

Slow Cooker Instructions: 

  1. Heat a pan over medium heat on the stove. Add in the olive oil and the onions, celery, carrots and basil. Sauté for about 4-5 minutes. Add in the garlic and sauté for 1 minute. Transfer to the slow cooker.
  2. Stir in the broth, tomatoes and tomato paste. 
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 
  4. Use an immersion blender to blend the soup to desired consistency (or work in batches and pulse in a normal blender). Add in salt to taste (I used ½ tsp). Add in pepper to taste. 
  5. Ladle into bowls and serve with desired toppings. 

Notes

For extra bold flavor use fire roasted crushed tomatoes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 5 minute NPR)
  • Category: Soup
  • Method: Instant Pot or Slow Cooker