Instant Pot® Tomato Soup Recipe

Name: Instant Pot® Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 stalks celery, chopped; 1 cup chopped carrot; 1 small yellow onion, chopped; 2 cloves garlic, chopped; 4 cups vegetable broth; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 (14.5 ounce) can crushed San Marzano tomatoes; 3 tablespoons tomato paste; 2 teaspoons dried basil; salt and ground black pepper to taste; 1/4 cup butter; 1/4 cup all-purpose flour; 1 cup milk; 1/2 cup grated Parmesan cheese; 1 tablespoon raw cane sugar (optional); 1 teaspoon red pepper flakes (optional)

Servings: persons

1 tablespoon olive oil
4 stalks celery, chopped
1 cup chopped carrot
1 small yellow onion, chopped
2 cloves garlic, chopped
4 cups vegetable broth
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can crushed San Marzano tomatoes
3 tablespoons tomato paste
2 teaspoons dried basil
salt and ground black pepper to taste
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup grated Parmesan cheese
1 tablespoon raw cane sugar (optional)
1 teaspoon red pepper flakes (optional)

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
2
Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3
Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
4
Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
5
Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 stalks celery, chopped, 1 cup chopped carrot, 1 small yellow onion, chopped, and more.

Yes, Instant Pot® Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Tomato Soup

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