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I used to think that I didn’t like tomato soup, but then I tried it with my home canned juice in the Instant Pot and now I make it once per week. It’s so easy to put together and super healthy. Of course you can use store-bought tomato juice if you don’t can your own.
I have to admit that puréed soups are quickly becoming one of my favorite winter meals. They’re warm, filling and DELICIOUS. I know your family will LOVE this recipe. It’s especially good served with bread sticks for dipping in my humble opinion. Enjoy the recipe friends!
How to Make Instant Pot Tomato Soup:
serves 4-6
Hit the Sauté function on the Instant Pot and add butter to melt.
Add all diced vegetables to pot and sauté for 5-7 minutes or until veggies start to soften.
Add tomato juice, broth and seasonings.
Hit the Soup setting and adjust time to 10 minutes.
After the cooking time has elapsed, release the pressure manually and remove the lid.
Blend with immersion blender until smooth.
(Optional) Add milk or cream and stir. Serve with bread sticks or grilled cheese sandwiches.
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Instant Pot Tomato Soup
Ingredients
- 3 tbsp butter
- 1 onion diced
- 3 medium carrots diced
- 3 ribs celery diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 quart tomato juice
- 3 cups beef broth
- salt & pepper to taste
- 1 cup milk or cream optional
Instructions
- Hit the Sauté function on the Instant Pot and add butter to melt.
- Add all diced vegetables to pot and sauté for 5-7 minutes or until veggies start to soften.
- Add tomato juice, broth and seasonings.
- Hit the Soup setting and adjust time to 10 minutes.
- After the cooking time has elapsed, release the pressure manually and remove the lid.
- Blend with Immersion Blender until smooth.
- (Optional) Add milk or cream and stir. Serve with bread sticks or grilled cheese sandwiches.
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