Instant Pot Tomato Soup
This Instant Pot Tomato Soup is so creamy and packed with the perfect blend of spices. Canned tomatoes, heavy cream, and parmesan are blended together for an ultra smooth, rich, and flavorful soup!
Servings: 10 cups
Calories: 203kcal
Equipment
Ingredients
- 1/4 cup unsalted butter
- 1/2 large yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 4 cloves garlic roughly chopped
- 1/2 cup white wine can replace with more tomato juice or broth of choice
- 3 1/2 cups tomato juice
- 1 (28 oz) can whole peeled tomatoes don’t drain!
- 2 tablespoons brown sugar
- 1 tablespoon dried basil leaves
- 1 teaspoon Italian seasoning
- 1 teaspoon salt plus more to taste (I used 1 1/2 teaspoons)
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream
- 1/2 cup finely grated parmesan cheese
Instructions
- Hit SAUTE on 6 quart Instant Pot.
- Once it reads hot, add butter and allow to melt.
- Add in onion, carrots, celery, and garlic and cook, stirring often, for 5 minutes.
- Hit CANCEL on the Instant Pot.
- De-glaze with white wine, be sure there’s nothing stuck to the bottom to avoid a burn reading.
- Stir in tomato juice, tomatoes, sugar, basil, Italian seasoning, salt, and pepper.
- Cover and lock the lid. Be sure the vent valve is pointed to sealing.
- Cook on HIGH pressure for 15 minutes.
- Allow a natural pressure release for 10 minutes.
- Very carefully, transfer soup to a high powered blender and blend until smooth.
- Pour soup back into the Instant Pot, then stir in cream and parmesan until cheese has melted.
- Taste and re-season, if necessary.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition
Serving: 1cup | Calories: 203kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 463mg | Potassium: 468mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3448IU | Vitamin C: 25mg | Calcium: 136mg | Iron: 2mg