Instant Pot Tomato Soup
Make this quick tomato soup in the instant pot in less than 20 minutes.
Servings: 6 bowl
Equipment
- 1 Spatula
Ingredients
- 1 lb tomatoes
- ½ onion sub - 1 tsp onion powder
- 5 - 6 garlic cloves sub - 2 tsp
- 2 tbsp vegetable oil
- 1 bay leaf
- 1 medium carrot
- 1 red bell pepper
- 7 - 8 basil leaves
- salt to taste
- 2 - 3 tsp black pepper or to taste
- 1 ½ tsp sugar
- 1 cup vegetable broth
Instructions
- Start the instant pot in SAUTE mode for 5 minutes. Add bay leaf, garlic to the pot.
- Chop the onion roughly and add it to the pot. Saute for 2 minutes stirring occasionally till it looks translucent.
- Then add chopped carrots, red bell pepper and saute for another minute. Then add the diced tomatoes and mix all. Add chopped basil leaves (2 - 4) or dried basil.
- Pour in stock/ broth followed by a teaspoon of sugar. CANCEL the SAUTE mode if any time is left.
- Close the lid and start the PRESSURE COOK mode manually on high pressure for 4 minutes.
- Turn the venting knob to SEALING. It will take approximately 4 - 5 minutes for the instant pot to come on pressure.
- Once it beeps after 4 minutes, let it sit on NPR (natural pressure release) for 5 minutes. Then quick release the rest of the pressure.
- Now remove the bay leaf (and string of rosemary if adding) blend it into a smooth puree with help of a hand blender.
- Or transfer the content to a high-speed blender and blend it smooth, once it's a little warm. Else it may cause accidents if the blender doesn't permit it. Then simmer for a minute, for a piping hot soup.
- Add low-fat coconut cream to the soup. Give it a nice stir. Add cream just before serving. For vegetarians or non-vegan add heavy dairy cream.
- Taste and adjust salt and pepper accordingly. Serve the tomato soup hot with your favorite toppings.