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This Instant Pot tomato soup recipe is one of the best tomato soups I’ve made to date!
Summer tomatoes are in abundance right now and I had a counter full of them. I needed a way to use them up, but it was 100 F. outside. Gotta love that California heat! (Not!) So I took out my trusty Instant Pot and started chopping veggies. The result was this wonderful, clean eating pressure cooker tomato soup that I served with a crusty, whole grain, garlic bread. Delicious!!
Why Make This Instant Pot Tomato Soup Recipe?
- Make the entire recipe in one pot from start to finish.
- Don’t heat up your whole kitchen.
- Use up the last of those summer tomatoes.
- Make a few batches and freeze for colder evenings.
- You don’t have to babysit it while it cooks.
- This will freeze pretty well for up to about 4 months.
- Depending on your blender, you may get it close to smooth, but not completely. If you can’t get it totally smooth, allow it to cool and transfer to a high-power blender like a ninja or Vitamix, which can better finish the job. That being said, I didn’t do that and the little bit of texture from the nuts didn’t bother me at all.
More Healthy Recipes
Instant Pot Tomato Soup Recipe
Instant Pot Tomato Soup
- Instant Pot
- 1 tbsp. olive oil
- 1 cup chopped yellow onion
- ½ cup sliced celery
- ½ cup sliced carrots
- 10 medium garlic cloves (peeled and coarsely chopped)
- 6 cups chopped tomatoes
- 1 cup raw cashews (must be raw)
- 6 oz. can tomato paste (no sugar added)
- 1 tsp. salt (plus more to taste after cooking)
- 2 tsp. Italian Seasoning (store bought or see link above)
- 4 cups vegetable broth (no sugar added)
- Pour the oil into the IP insert, place inside the IP and press the saute button.
- When the oil has warmed, add the onions, celery, carrots and garlic cloves. Cook until the onions are translucent, stirring occasionally to keep things from burning.
- Turn the IP off and add the remaining ingredients. Stir to combine everything and then secure the lid and vent.
- Press the Manual button and adjust time to 10 minutes.
- Once the IP has finished, allow a natural release to happen for about 15 minutes. Then you can do a quick release for the remaining steam.
- Using a hand blender, blend the soup directly in the IP until it’s completely smooth. (about 1 to 2 minutes).
- Season to your liking with salt and pepper and serve with homemade, whole grain croutons or a side of crusty, whole grain garlic bread.