This delicious Instant Pot tomato soup is rich in flavor and is a great option for winter days.
The thing I love about the tomato soup is its flavor. I like the mix of tangy and sweet aroma, with a hint of celery. Soup is the perfect comfort dish and no doubt this tomato soup will become on of your favorites.
What are the health benefits of tomatoes?
Tomatoes are rich in lycopene – the lycopene is a compound that is great for our heart and the maximum lycopene is extracted from the cooked tomatoes. In addition to being tasty, the tomato soup is also very healthy.
They are also a great source of vitamin C, folate and potassium.
Which tomatoes to choose?
There are different types of tomatoes; beefsteak, San Marzano, Roma tomatoes, orange, yellow, and even cherry tomatoes.
All of these bring special flavors and features, so feel free to use your favorite ones to get special a different taste every time.
Can I use canned tomatoes?
Yes. If you do not have fresh tomatoes, you can use the canned version.
In fact, for this recipe I used canned tomatoes.
Using fresh tomatoes, you could get a slightly better taste, but canned tomatoes are much more convenient.
Is there a difference in the cooking time?
Tomatoes are very soft vegetables. So whether you are using fresh or canned tomatoes, the cooking time stays the same (30 minutes).
Do I have to puree the soup?
This is not a mandatory step, but pureeing the soup with an immersion blender will make the soup smooth and silky.
Is the soup vegan friendly?
This is a soup that is loaded with veggies and is suitable for vegans.
Can I freeze the soup?
If you decide to double the recipe, you can freeze any leftovers. I like to pour my soup into a silicone tray and pop it into a freezer. Once the soup is frozen, I transfer it to a freezer-friendly zip-lock bag.
In order to serve, I just thaw soup in a fridge and reheat as usual.
More Instant Pot soups
How to make tomato soup
Gather your ingredients:
In an instant Pot combine all ingredients. Lock the lid into place and cook soup on High pressure for 30 minutes. Once the cooking cycle is done, perform a quick pressure release.
Blend the soup with an immersion blender and serve warm.
- 1/2 cup onion chopped
- 1/2 cup carrot chopped
- 14 ounce crushed tomatoes fresh or canned
- 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
- Pour 2 cups of water into the Instant Pot.
- Add all the remaining ingredients and stir well.
- Close the lid and cook on high pressure for 30 minutes.
- When the cooking cycle ends, do a quick pressure release.
- Open the lid, blend the soup with an immersion belnder, stir and serve 🙂