This is an easy recipe to make homemade tomato soup using fresh tomatoes. Check out how to make tomato soup from scratch using an Instant Pot and how to thicken it and store it in the refrigerator.
Turn the instant pot on saute mode on normal setting
Once the instant pot is hot, add oil and allow the oil to become hot.
Add onions, bayleaf and garlic and saute until the onions become translucent.
Add all the other ingredients from "For Soup" section and give it a mix.
Lock the instant pot lid, select cancel to come out of saute mode.
Pressure cook on high setting for 5 minutes with the release valve in sealing position and "keep warm" setting on.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the release valve in venting position until the silver pin drops.
Remove the bayleaf and with an immersion hand blender, blend into a smooth soup.
Optionally, strain the soup using a strainer.
Thicken the tomato soup (optional)
Mix the cornstarch and water to make a cornstarch slurry.
Turn the saute mode on the normal setting and ensure the soup is hot.
Pour in the corn starch slurry into the soup and give it a mix. Allow to cook for a minute and cancel the saute mode.