Kentucky Soup–an easy recipe for creamy Instant Pot tomato soup made from scratch.
Kentucky Soup
I am such a fan of tomato soup. And this recipe is a good one! With onion, celery and carrot it has a good base of aromatic flavors. Then the dash of balsamic vinegar gives a nice depth of flavor. I love using the crushed tomatoes for a bit of texture and then blending with an immersion blender* for not too much texture. Serve topped with a bit of parmesan and basil and for a full meal alongside a toasty grilled cheese sandwich.
Recipe adapted from All Recipes.
Ingredients/Substitution Ideas
- Butter–or oil
- Onion–or shallot
- Celery
- Chicken broth–or water and Better than Bouillon
- Carrot
- Crushed tomatoes
- Balsamic vinegar
- Sugar–or brown sugar
- Dried parsley
- Kosher salt
- Black pepper
- Garlic powder
- Heavy cream–or evaporated milk
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and carrots and saute for 4 minutes. Stir in the parsley, salt, pepper and garlic powder.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant pot.
Add in the the tomatoes, vinegar and sugar. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir. Use an immersion blender to blend until smooth.
Temper the cream by stirring some of the hot soup into it. Pour the mixture into the Instant Pot.
Salt to taste. Ladle into bowls and serve. I topped mine with a little parmesan cheese and fresh basil.
Notes/Tips
- Serve with grilled cheese sandwiches.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Use an immersion blender* if you have one! If not, you can transfer to a blender and blend.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with heavy cream are Instant Pot Chick-fil-A Mac and Cheese and Crazy Easy Soup.
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Kentucky Soup
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
An easy recipe for creamy Instant Pot tomato soup made from scratch.
Ingredients
- 2 Tbsp butter
- 1/2 cup diced onion
- 1 rib of celery, diced
- 1 carrot, peeled and sliced
- 1 cup chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 1/2 tsp balsamic vinegar
- Pinch of sugar
- 1 tsp dried parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup heavy cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and carrots and saute for 4 minutes. Stir in the parsley, salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant pot.
- Add in the the tomatoes, vinegar and sugar. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Use an immersion blender* to blend until smooth.
- Temper the cream by stirring some of the hot soup into it. Pour the mixture into the Instant Pot.
- Salt to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot
More Instant Pot tomato soups…
Instant Pot Tomato Basil Parmesan Tortellini Soup
A creamy tomato basil soup with cheese tortellini that is made quickly in your electric pressure cooker.
Instant Pot Oprah’s Tomato Soup
Healthy and flavorful tomato soup recipe (can be vegetarian and dairy free). It tastes amazing with grilled cheese sandwiches!
Tomato-Basil Parmesan Soup
This Tomato Basil Parmesan Soup is the most creamy, comforting and delicious soup ever! Whenever I make it I get tons of compliments. It is a favorite with my husband and family and is requested often. Even if you’re a beginner cook you can make this recipe! And everyone will think you are an advanced chef when you serve it. It is amazing.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Not wanting to eat leftovers the day after Christmas, I made this Kentucky soup. It was so easy, and tastes very good. I served it with ritz crackers and homemade pimento cheese. Yum
YUM!
Oh my, Karen, you outdid yourself this time! What an amazingly simple yet elegant soup. It’s been 29 degrees here in FL the last 3 nights & just perfect soup weather. My husband & I oinked our way through dinner tonight. I used fire-roasted crushed tomatoes & the taste was divine! Thank you.
Oh I think fire roasted would be amazing! I need to use those next time.
This is a very easy-to-make recipe that will WOW your guests. I used canned salt free tomatoes (to lessen the salt of the broth) and half & half (to lower the cholesterol of heavy cream.) The taste is “fancy restaurant” but the effort required to make it is minimal. Keep this recipe handy for an event where you want to impress but you don’t want to be a slave to the kitchen; it’s THAT good.
Thanks so much for this comment! I really loved it too. I am glad to know it was good with the half and half too.