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Instant Pot Tomato Soup

I haven’t posted too many Instant Pot recipes on this blog, but I hope to post more in the near future. This soup is fairly easy to make. I love that you can add the ingredients to the Instant Pot, and after you sauté the onions and garlic, you can add everything else, set the machine to cook, and forget about it until it’s done. You then add a little cream, mix it with an immersion blender and you’re done. My husband and I ate it for dinner the other night with a side of macaroni and cheese and a green salad. It was a perfect, simple winter meal. I just ate the leftovers for lunch today. Do you think the boys liked the soup? You’re right. Nope.

Instant Pot Tomato Soup
Recipe from Peas and Crayons

1 onion, diced
2-3 cloves garlic, minced
1 Tbsp. olive oil or avocado oil
3 carrots, chopped
15 oz. can tomato sauce
15 oz. can diced fire roasted tomatoes
1 Tbsp. tomato paste
1 cup vegetable broth
1 Tbsp. dried basil or to taste
1/4 tsp salt
1/2 tsp sugar optional*
1/4 tsp oregano
3 oz. heavy cream or cream cheese (add to taste)
salt and pepper to taste

Switch your Instant Pot to the sauté function and sauté onion in 1 tablespoon of oil for 3-5 minutes, until edges are golden and brown.

Next add garlic and sauté for a minute more. Add seasoning (salt, oregano, basil, and optional sugar, along with carrots, tomatoes, tomato sauce, tomato paste, and broth.

Set to high pressure for 15 minutes and allow to come to pressure, followed by a natural pressure release.

Add the heavy cream or cream cheese and puree using a hand held immersion blender until smooth and bisque-like. You can also blend the soup, in two batches, in your blender or food processor.

Taste the soup and adjust broth/tomato/seasoning to taste.

Yield: 4 servings

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