Instant Pot Cream of Tomato Soup

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I am new to the Instant Pot craze and have really enjoyed using it so far.  If you haven’t heard of Instant Pot, it is basically an electric, programmable pressure cooker.  If you do a lot of cooking, especially with a slow cooker, I really encourage you to try one out.  They do everything that a slow cooker does, just much, much faster.  You can cook a whole chicken in your Instant Pot in about 30 minutes. Did you forget to take your meat out of the freezer before you went to work? That’s ok!  Throw it into the Instant Pot and you can still have that pot roast you were planning on.

This has been a great tomato year for us in Portland.  We’ve had nearly three months of hot and dry weather- exactly what tomatoes like, but the kind of weather I completely detest.  I long for sweater weather and that smell that dry leaves give off when you walk on them.  This soup bridges that gap between summer and fall, and will make great use of your tomato crop.  If you don’t have a pressure cooker, you can make a pretty identical soup on the stove top by following this link. 

  • 1 yellow onion, chopped
  • 4 carrots, chopped
  • 4 cloves of garlic, smashed
  • 2 T. olive oil
  • 12 medium-sized tomatoes, chopped (no need to peel)
  • 2 T. tomato paste
  • 1 handful of fresh basil leaves
  • 6 C. vegetable broth, chicken broth, or water
  • 2 t. Kosher salt
  • 1 t. black pepper
  • 2 C. half and half or 1 C. heavy cream
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Any variety of ripe tomato will work for this soup

 

Put all of the ingredients into the Instant Pot, except the half and half.  Place the lid on the pot and make sure the steam vent is closed. I used the automatic soup setting which was set at high pressure for 35 minutes.  It does take a little time for the pot to get up to pressure before the timer starts, so sometimes it doesn’t necessarily save you time to use the Instant Pot.  You could make this soup on the stove in the same amount of time.  The difference is, while the soup was in the Instant Pot I went around my house doing other things and didn’t have to stir it or even think about it like I would if it were on the stove.

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Since the soup will be pureed there is no need to peel anything, and you can just give the veggies a rough chop

Once the steam has vented you can take of the lid and use an immersion blender to puree the soup right in to pot.  Stir in the half and half or cream and taste for salt and pepper. If you don’t mind a little bit of pulp, the soup is ready to eat.  If you want it super-smooth you can run it through a fine mesh sieve and press on the solids to achieve perfect smoothness.  Makes 8-10 servings

 

 

 

 

 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Uncategorized. Bookmark the permalink.

4 Responses to Instant Pot Cream of Tomato Soup

  1. Becky says:

    Yum! Can’t wait to try it with artisan grilled cheese sandwhiches!

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