Instant Pot Tomato Soup Recipe
The traditional tomato soup in Instant Pot will never lose its charm. It is a dish that you can cook at any time, but especially on fasting days or when you feel the need for something light and delicious at the same time.
Servings: 4 people
Calories: 232kcal
Equipment
- instant pot
- Electric hand blender
Ingredients
- 2 cans tomatoes peeled
- 2 small carrots or 1 big
- 1 medium onion
- 1 cup sun-dried tomatoes
- 3 tbsp olive oil
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tbsp sugar if too sour
- 1 cup croutons optional for serving
Instructions
- Turn on your instant pot, select the "pressure cooking" program and choose the "soup" option
- Select the low heat and press on the "start" button to preheat the pot
- Add 3 tbsp of olive oil to the pot
- Peel and chop one onion, add it to sautee
- Peel and chop the carrot, sautee it for about 7 minutes
- Add the canned tomatoes, season with the spices, and mix. Do not add the sugar, save it till the last
- Seal with lid and let simmer till it beeps
- Transfer the tomato soup to a bowl and blend using a hand blender. Add sugar if too sour and adjust the salt
- Serve with pleasure with some croutons, mozzarella or gorgonzola