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Sharing my well-loved homemade tomato soup with you today. Made from scratch using simple ingredients, it's a hearty blend of tangy tomatoes, savory broth and a hint of sweetness from a dash of sugar. Ready in minutes in the Instant Pot, there's no longer a need to simmer all day. A dollop of heavy cream makes it luxuriously rich, while fresh basil adds a vibrant finish. This bowl of comfort is a must-try! The soothing, rich and creamy texture would definitely make your taste buds ask for more. So, let's dive right in!
Ingredients for Delicious Homemade Tomato Soup
- Olive oil: Adds richness and depth of flavor to the soup, enhancing the overall taste and mouthfeel of the dish.
- Onion: Provides a sweet and savory base flavor to the soup, adding depth and complexity to the overall taste.
- Garlic: Infuses the soup with a delicious aroma and a subtle hint of pungent flavor, enhancing the overall taste profile.
- Crushed tomatoes: Forms the base of the soup, providing a rich and robust tomato flavor that is essential for a classic tomato soup.
- Vegetable broth: Adds depth and complexity to the soup, enhancing the overall flavor profile with a savory and umami-rich taste.
- Sugar: Balances out the acidity of the tomatoes, enhancing their natural sweetness and creating a well-rounded flavor profile.
- Heavy cream: Adds richness and creaminess to the soup, creating a velvety texture and a luxurious mouthfeel that elevates the dish.
- Fresh basil leaves: Garnishes the soup with a burst of fresh herbaceous flavor, adding a pop of color and freshness to the dish.
Essential Kitchen Tools for Making Tomato Soup in an Instant Pot
- Instant Pot: Essential for pressure cooking the soup quickly and efficiently.
- Immersion Blender: Needed to blend the soup to a smooth consistency easily in the pot.
Instant Pot Tomato Soup Recipe: Simple & Hearty
This Instant Pot Tomato Soup is simple, hearty, and perfect for a quick meal. Made with crushed tomatoes, vegetable broth, and a touch of cream, it's a comforting dish that's ready in just 25 minutes.
Equipment
- Instant Pot
- Immersion Blender
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, sauté until softened.
- Add the crushed tomatoes, vegetable broth, sugar, salt, and pepper. Stir to combine.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and carefully open the lid.
- Blend the soup using an immersion blender until smooth.
- Stir in the heavy cream.
- Serve hot, garnished with fresh basil leaves.
Notes:
This soup is perfect for a quick and hearty meal. You can also add croutons or a sprinkle of Parmesan cheese for extra flavor.
Nutrition value:
Calories: 220kcalCarbohydrates: 18gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 40mgSodium: 780mgPotassium: 650mgFiber: 4gSugar: 10gVitamin A: 1200IUVitamin C: 25mgCalcium: 120mgIron: 3mg
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Tips for Preparing and Storing Tomato Soup
Make Ahead Instructions
- Prepare the tomato soup as directed and let it cool completely.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a pinch of baking soda while cooking tomato soup can help reduce the acidity of the tomatoes and balance the flavors.
Common Questions About Making Tomato Soup in an Instant Pot
FAQ:
Can I use fresh tomatoes instead of canned tomatoes?
Yes, you can use fresh tomatoes in this recipe. Just make sure to peel and chop them before adding them to the instant pot.
How can I make this recipe vegan?
To make this recipe vegan, simply substitute the heavy cream with coconut cream or a plant-based cream alternative.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy.
How long does this soup last in the refrigerator?
This soup will last in the refrigerator for 3-4 days when stored in a sealed container.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like carrots, celery, or bell peppers to customize the soup to your liking.
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