This thick and creamy soup is a hearty but low calorie meal made in a pressure cooker. Red peppers, basil, and thyme add complexity to the flavors. The acidity of the tomatoes is well-balanced by the sweetness of the carrots.
Instant Pot Tomato Soup
Prep: 20 mins
Cook: 20 mins
Natural Release: 10 mins
Yield: 7 servings
- 28-ounce can crushed tomatoes
- 12-ounce jar
roasted red peppers, drained
- 1.5 cups packed fresh basil leaves (Note 1)
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2.5 cups water (Note 2)
- 1/2 cup finely grated parmesan cheese (Note 3)
- 2 tablespoons butter
- 2 teaspoons table salt
- 1/2 teaspoon
ground thyme(Note 4)
- 1/4 teaspoon
crushed red pepper flakes(Note 5)
- Sauté: Select sauté mode on
pressure cooker(Note 6) for medium heat. Once heated, add butter to grease bottom of pot. Add onions, carrots, salt, thyme, and red pepper flakes. Stirring frequently, cook until vegetables are starting to brown, about 10 minutes. Stir in basil until wilted, about a minute. Turn off sauté mode.
- Pressure Cook: Add crushed tomatoes, drained red peppers, and water to pot, stirring together. Secure and seal lid. Cook for 5 minutes at high pressure, followed by 10-minute natural release. Manually release remaining pressure by gradually turning release knob to venting position.
- Blend: Uncover pot. Use
immersion blender(Note 7) to blend tomato mixture until thick and very smooth, or pour into tabletop blender for same effect.
- Serve: Gradually stir in parmesan cheese until melted. Optionally, season with additional salt to taste. Serve while warm (Note 8).
|Makes 7 Servings|
|Amount Per Serving (1 cup):|
|Calories 110 (35% from fat)|
|Total Fat 4g||7%|
|Saturated Fat 3g||16%|
|Net Carb 8.5g|
|Total Carb 11g||4%|
|Dietary Fiber 2.5g||11%|
I am currently polishing off a bowl of this fabulous soup. I followed the recipe exactly but had to sub dried basil for fresh. It’s winter ‘n all. 😉 Can’t wait to make this again. Some of the best tomato soup I’ve ever had, at home or out!
I’ve made this soup several times. It’s a big hit with my family and so easy to prepare. Thanks!
We like our food a bit picante, so I’m now doubling the red pepper flakes and adding one chipotle chile (I buy them canned and freeze in small batches.)
Julia, made soup, husband approved! I can my own tomatoes. Added a can of fire roasted because I didn’t have roasted red peppers which I will try next time. Added some sugar and rosemary. We like 1/2 and 1/2 instead of cheese. Thanks, by the way my mom’s name is Julia
This was easy, even though I couldn’t find the cord to my Instant Pot and I cooked it on the stove top. The flavor was delightful from all the fresh basil. Makes me want to make the whole thing with fresh summer tomatoes. Maybe in July …. Anyway, it cooked quickly even on the stove because I used the food processor to chop the onions and carrots very small.
I like your recipes, thanks for posting!