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Creamy Instant Pot Tomato Soup

This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
Course Dinner, Lunch
Cuisine American, Western
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 60kcal
Author Bintu Hardy

Equipment

Ingredients

  • 3 ½ cups (828ml) vegetable broth stock
  • 4 green onions scallions / spring onions, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 6 basil leaves
  • salt
  • black pepper
  • 45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
  • 2-3 tablespoons almond butter optional
  • toasted almonds for topping optional

Instructions

Instant Pot Method:

  • Add all of the ingredients to the Instant Pot insert.
  • Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
  • Set for Manual (or Pressure Cook) , high pressure, 5 mins.
  • When finished, allow for a full natural pressure release (NPR).
  • Allow soup to cool.
  • Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
  • Dish up into bowls and top with toasted nuts (if desired), and serve.

Stovetop Method:

  • Add all ingredients to a large pot.
  • Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
  • Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
  • Dish up into bowls, top with toasted nuts (if desired) and serve.

Video

Notes

  • Opt for canned whole tomatoes or crushed tomatoes of good quality, preferably without added sugars or excessive sodium.
  • If using whole canned tomatoes, you will need to blend the soup.
  • Canned tomatoes can be acidic, so balance the flavor with a pinch of sugar. Taste and adjust as needed.
  • While you can prepare this with water, vegetable or chicken broth add depth to the soup. This complements the canned tomatoes and elevates the overall flavor.
  • Add more stock if you want a thinner soup, and less stock if you prefer it thicker.
  • Use an immersion blender directly in the Instant Pot or transfer the soup in batches to a blender. Exercise caution to avoid hot splatters, and blend until you reach the desired consistency.
  • Cook time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.
  • A serving of Creamy Tomato Soup made with almond butter contains 2 Freestyle Points. But if you omit the almond butter, Instant Pot Tomato Soup contains 0 Freestyle Points.

 

 

Nutrition

Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Sodium: 640mg | Potassium: 346mg | Fiber: 2g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 16.1mg | Calcium: 70mg | Iron: 1.9mg