This delicious tomato soup is rich in carbohydrates and is best served in winters.
For the first recipe of Tomato Soup – Click Here.
Instant Pot Tomato Soup
- 1/2 cup onion chopped
- 1/2 cup carrot chopped
- 14 ounce tomatoes crushed
- 1/2 tbsp vegetable oil
- 1 garlic clove minced
- 2 tbsp celery chopped
- 1½ cup vegetable broth
- 1/4 tsp dried thyme
- 2 drops hot pepper sauce
- 1/2 tsp vegetarian Worcestershire sauce
- salt and pepper to taste
Add 2 cups of water in the inner pot of instant pot.
Add all the ingredients in the instant pot and stir well.
Close the lid and press the “Manual” button.
Cook for about 30 minutes on HIGH pressure.
Release the pressure through the steam vent and open the lid. Stir well.
Dish out and serve hot.
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