Instant Pot Tomato Soup

Instant Pot Tomato Soup is an simple easy take on a traditional food comfort! The IP locks in flavor and gives this soup a slow-shimmering taste in a fraction of the time. Great for a quick meal, on a busy day, or great for making after work.

Ingredients

1 onion, diced

3 large carrots, chopped

2 cloves garlic minced

1 TBSP extra virgin olive oil

28 oz canned crushed or diced tomatoes

1 cup low-sodium vegetable broth or chicken broth

1-2 tsp sugar

1 TBSP tomato paste

1/4 cup chopped fresh basil

1/4 tsp dried oregano

salt and pepper to taste

Switch the pressure cooker to the SAUTE mode and sauté the onion in 1 TBSP oil for 3-5 minutes until the sides are golden and soft. Apply garlic and cook for another 30 seconds while stirring.

Add vegetable broth and scrape with spatula to deglaze any browned bits of onion from the pot. This brings flavor to the broth and helps avoid the IP's auto-shut-off "heat" feature.

Add the sliced vegetables, the seasonings, salt, pepper, oregano, basil and optional sugar, and the tomato paste.

Set the pressure to HIGH for 15 minutes and allow the pressure to increase, enabling the internal energy to be released for around 10 minutes.

Using a hand holding immersion blender to purée until it is beautifully smooth. F finally, give the soup a taste and adjust the taste of the broth / tomato / seasoning, adding any extra of whatever you chose to get your perfect thickness and taste. Add'l broth may be applied to a thinner soup and 3-4 ounces of cream cheese or heavy cream, can be applied to make, thick soup. Merely add extra spices to make up for any modifications and taste as you go.