Description
An easy recipe for creamy Instant Pot tomato soup made from scratch.
Ingredients
Scale
- 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