Description
If you’re looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy!
Ingredients
- 1 tablespoon olive oil
- 4 stalks celery, chopped
- 1 cup chopped carrot
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 4 cups vegetable broth
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (14.5 ounce) can crushed San Marzano tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried basil
- salt and ground black pepper to taste
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup milk
- ½ cup grated Parmesan cheese
- 1 tablespoon raw cane sugar (Optional)
- 1 teaspoon red pepper flakes (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil
- celery
- carrot
- onion
- and garlic. Cook for 5 minutes
- stirring occasionally.
- Stir in vegetable broth
- diced and crushed tomatoes
- tomato paste
- basil
- salt
- and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile
- melt butter in a small saucepan over low heat. Stir in flour until a smooth
- thick paste forms
- about 3 minutes.
- Release pressure naturally for 2 minutes according to manufacturer’s instructions. Release remaining pressure by opening the valve to vent.
- Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste
- stirring continuously. Add milk
- Parmesan cheese
- sugar
- and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4