Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Neutral Oil (2 tablespoons neutral-flavored oil (avocado oil, olive oil, refined coconut oil, etc.)); ½ cup Yellow Onion (½ cup chopped yellow onion (approximately 1 small onion)); 1 cup Carrot (1 cup chopped carrots (approximately 2 medium carrots)); 2 tbsp Garlic (2 tablespoons minced fresh garlic (approximately 2 large cloves)); 2 tbsp Tomato Paste (2 tablespoons tomato paste); 2 can San Marzano Tomato (2 28-ounce cans crushed San Marzano tomatoes (do not drain)); 4 cup Chicken Broth (4 cups chicken broth (or vegetable broth, or water)); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 piece Bay Leaves (1 large bay leaf); 1 tsp Granulated Sugar (1-2 teaspoons granulated white sugar — up to 2); 1 ½ cup Heavy Cream (1 ½ cups heavy cream (at room temperature)); 0 pieces Sea Salt (sea salt (to taste)); 0 pieces Black Pepper (freshly ground black pepper (to taste)); 0 pieces Basil (chopped fresh basil); 0 pieces Parmesan Cheese (grated fresh parmesan); 0 pieces Sliced Bread (crusty bread)

Instant Pot Tomato Soup - Soup (American)

30 minAmerican

Servings6

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 6 servings

Neutral Oil2 tbsp · 2 tablespoons neutral-flavored oil (avocado oil, olive oil, refined coconut oil, etc.)
Yellow Onion½ cup · ½ cup chopped yellow onion (approximately 1 small onion)
Carrot1 cup · 1 cup chopped carrots (approximately 2 medium carrots)
Garlic2 tbsp · 2 tablespoons minced fresh garlic (approximately 2 large cloves)
Tomato Paste2 tbsp · 2 tablespoons tomato paste
San Marzano Tomato2 can · 2 28-ounce cans crushed San Marzano tomatoes (do not drain)
Chicken Broth4 cup · 4 cups chicken broth (or vegetable broth, or water)
Dried Thyme1 tsp · 1 teaspoon dried thyme
Bay Leaves1 piece · 1 large bay leaf
Granulated Sugar1 tsp · 1-2 teaspoons granulated white sugar — up to 2
Heavy Cream1 ½ cup · 1 ½ cups heavy cream (at room temperature)
Sea Salt0 pieces · sea salt (to taste)
Black Pepper0 pieces · freshly ground black pepper (to taste)
Basil0 pieces · chopped fresh basil
Parmesan Cheese0 pieces · grated fresh parmesan
Sliced Bread0 pieces · crusty bread

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Steps

1Set Instant Pot to Sauté mode. Add 2 tablespoons neutral-flavored oil to Instant Pot and heat insert until oil is hot and shimmery.
2When oil is hot, add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir to incorporate, then sauté vegetables, stirring occasionally, 5 to 10 minutes or until onions and carrots are very soft.
3When vegetables are soft, add 2 tablespoons tomato paste and stir 2 to 3 minutes or until tomato paste begins to caramelize, developing slight brown color.
4Once tomato paste has caramelized slightly, pour in 2 28-ounce cans crushed San Marzano tomatoes with liquid. Add 4 cups chicken broth, 1 teaspoon dried thyme, 1 large bay leaf, and 1-2 teaspoons granulated white sugar. Stir to incorporate all ingredients, making sure to scrape bottom of Instant Pot insert with spoon to loosen any bits of vegetables or garlic that may have stuck to bottom of insert.
5When ingredients are incorporated, secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure mode and set cook time to 15 minutes. Instant Pot will pressurize and then 15-minute cook time will begin.
6When 15-minute cook time ends, carefully Quick Release internal pressure. Use caution as any escaping steam will be very hot. Remove lid from Instant Pot and set aside.
7Turn off Instant Pot and let soup cool slightly. Once soup has cooled, ladle soup into high-speed blender, working in batches. Purée soup until completely smooth, then return soup to Instant Pot. Repeat until soup reaches desired consistency.
8When entire soup mixture has been blended, add 1 ½ cups heavy cream and sea salt to taste. Stir until fully incorporated.
9Ladle soup into serving bowls. Season each bowl with plenty of freshly ground black pepper and chopped fresh basil to taste. Garnish with grated fresh parmesan and serve warm with crusty bread if desired.