Instant Pot Tomato Soup

Tomato soup is pretty versatile in the sense that it can be made with canned, roasted, or fresh tomatoes. Below is an easy instant pot recipe, it is vegan, gluten-free, and made with fresh tomatoes. It is comfort food for the winter and can be made in under 30 minutes.

Ingredients

Fresh ripe tomatoes, a few vegetables, and herbs to enhance the flavor are all it takes to make this rich, creamy, and comforting tomato soup.

Vegetables like bell pepper, onions, celery, and carrots are used to make the soup. A low-sodium vegetable broth, herbs like rosemary, and bay leaf are needed. Finally, for making it thick, a cornstarch slurry made with cornstarch and water is added to the hot soup.

Instructions

To make tomato soup from scratch you need fresh tomatoes and a few fresh vegetables like celery, carrot, and bell pepper which enhance the flavor of the soup.

Tomato soup can be easily made in less than 30 minutes in an electric pressure cooker like an Instant Pot. Just pressure cook all the ingredients and then blend them to a smooth consistency using a hand blender.

To make this vegetarian tomato soup at home, first, heat a little bit of oil in the Instant Pot on saute mode and 'normal' setting. Saute onions and garlic in the hot oil until the onions are translucent. Finally, add all the remaining ingredients (except for cornstarch slurry) and pressure cook on high-pressure mode.

Remove the bay leaf and insert an immersion hand blender and blend into a puree with a smooth consistency. If you prefer, you can strain the soup with a strainer. Personally, I like to strain the soup.

Taste the soup and adjust it as per your liking by adding some salt, pepper, or sugar as needed. Adding a little bit of sugar enhances tomato soup's taste.

To make tomato soup in an instant pot, pressure cook all the ingredients on high-pressure mode for 5 minutes with the release valve in the sealing position. Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually.

Prepare the cornstarch slurry by mixing cornstarch with water (cold) and adding it to the soup. Stir the soup well, this should thicken the consistency. Press the 'cancel' button on the Instant Pot to come out of 'saute' mode. The soup is now ready for serving.

Serving suggestions

Tomato soup can be served as an appetizer or as a starter. Grilled cheese sandwich served with fresh tomato soup makes a satisfying and comforting meal, especially during the chilly winter days. You can also serve it with French bread or in bread bowls.

Dipping garlic knots or soft homemade breadsticks into a hot bowl of tomato soup is a perfect cozy vegan dinner.

Tomato soup can be topped with a tablespoon of heavy cream (non-vegan), croutons, oyster crackers, and grated cheese. You can also use some basil leaves for garnishing while serving.

Storage

Tomato soup can be stored in the refrigerator for 3-4 days in an airtight container. When you are ready to eat, simply reheat the soup in the Instant Pot, cooktop, or in the microwave.

You can also freeze the tomato soup in the freezer in airtight containers once it is cooled down completely. It is best not to add heavy cream when you plan to freeze it. When you want to serve it, you can place the container in the refrigerator for a few hours or overnight and then reheat it.

FAQ

Don't forget to check out these instant pot dinner recipes

• 15 bean soup
• Vegan pasta soup
• Vegetable casserole
• Broccoli pasta
• Chana dal masala
• Mixed lentils
• Vegan Instant Pot soup recipes

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