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Instant Pot Tomato Soup

August 2, 2011 By Kristi

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Instant Pot Tomato Soup

Day 214.

Check out this yummy instant pot tomato soup! We love tomato soup, especially with grilled cheese sandwiches. And I am a firm believer that soup, especially this one, is not just for fall and winter. Fresh garden-grown tomatoes are at their peak now and are sure to make this recipe truly delicious.

Instant Pot Tomato Soup

Adapted from Homemade Tomato Soup.

Ingredients

2 tomatoes, chopped (or 1 14.5-ounce can of diced tomatoes)

3/4 cup extra virgin olive oil

Salt and freshly ground black pepper

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1 bay leaf

2 tablespoons margarine

1/4 cup chopped fresh basil leaves

1/2 cup soy cream (optional)

Parmesan cheese substitute (optional)

Method

Preheat oven to 450 degrees Fahrenheit.

Strain the tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the carrot, onion, and garlic, cook until softened, about 10 minutes.

Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth, bay leaf, and butter.

Simmer until vegetables are very tender, about 15 to 20 minutes.

Add basil and cream, if using.

Puree with a handheld immersion blender until smooth.

Instant Pot Method

Add all ingredients, except basil and cream, to the instant pot.

Cook on high pressure for 15 minutes.

Allow pressure to release naturally.

Add basil and cream, if using.

Puree with an immersion blender.

Serve.

·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.

Yield: 4

Homemade Tomato Soup

Instant Pot Tomato Soup

We love vegan tomato soup, especially fresh tomato soup with grilled cheese sandwiches. And I am a firm believer that soup, is not just for fall and winter.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 tomatoes, chopped (or 1 14.5-ounce can of diced tomatoes)
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 bay leaf
  • 2 tablespoons margarine
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup soy cream (optional)
  • Parmesan cheese substitute (optional)

Instructions

  1. Add all ingredients, except basil and cream, to the instant pot.
  2. Cook on high pressure for 15 minutes.
  3. Allow pressure to release naturally.
  4. Add basil and cream, if using.
  5. Puree with an immersion blender.
  6. Serve.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Lunch

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: tomato, allergen-friendly, Cooking Method, dairy-free, gluten-free, instant pot, nut-free, soy-free, vegan, vegetarian, whole food Tagged With: soup

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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