Instant Pot Tomato Soup
This tomato soup is perfect for lunch served with a grilled cheese. You could also cook this soup in a dutch oven if you don't have an Instant Pot.
Servings: 8
Equipment
- Instant Pot
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 2 Medium Onions chopped
- 4 Carrots chopped
- 2 Garlic Cloves chopped
- 3 cups Vegetable Broth
- 1 28oz can Crushed Tomatoes
- 7 Compari Tomatos chopped
- 1 tbsp Honey
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Basil
- 1 tsp Dried Thyme
- 1/2 tsp Dried Parsley
Instructions
- Set your Instant Pot to the Saute function. Add the olive oil and onions and cook until the onions are translucent. Add carrots and saute for another 1-2 minutes. Add the garlic and saute for 1 minute.
- Add the vegetable broth. Use a spoon to make sure you get all the bits from the bottom.
- Add the can of crushed tomatos, chopped tomatos, honey, salt, pepper, basil, thyme and parsley. Stir everything together.
- Close your Instant Pot and make sure it's sealed. Set your Instant Pot to High pressure to cook for 15 minutes. Your Instant Pot will take at least 10-15 minutes to come to pressure and then countdown the 15 minutes. Let the pressure release naturally for 5-7 minutes. Be careful opening the Instant Pot if there is any remaining pressure.
- Use a potato masher or immersion blender to blend your soup. Either of these tools will work depending on consistancy you prefer for your soup.
- You can adjust the seasonings at this point if you think your soup needs more salt etc. Serve your soup with a grilled cheese.