I know the title of “The BEST Instant Pot Tomato Soup EVER” is pretty bold but I am pretty darn confident about the awesomeness of my tomato soup. I know, tomato soup is not a particularly difficult thing to make and that the Food Network is PROBABLY not going to be calling because I’ve perfected the art of tomato soup making…although you never know…but I really do make the best instant pot tomato soup EVER.
How to make the BEST Instant Pot Tomato Soup EVER
It could be that I’m so stoked about this recipe because everyone in my family loves it and asks for seconds. It takes very little time to make and the ingredients are pantry stock for me, which means I always have the things needed to make this soup on hand.
This Instant Pot Tomato soup can be the kind of soup you eat out of Tupperware bowls while standing at the kitchen counter because you’re rushing from one place to the next or the kind of soup you put in fancy crockery and garnish with homemade cheese croutons and a sprig of fresh herbs and you’ve got a first course for your dinner party…if you’re a dinner party kind of person.
2 tablespoons butter
fresh basil
I like to use the minced garlic that comes in a jar. It tastes better than garlic powder and it’s a great go-to when your don’t have fresh.
Directions:
Add cans of tomato, garlic and broth to an instant pot and mix well. Stir in oregano, salt and pepper and mix well. Place top on the instant pot and seal. Close the pressure release valve. Set the instnat pot to manual, high pressure for 10 minutes. Quick release the steam when the cooking cycle is done.
Open the pot and stir in sugar. Add butter and stir until melted. Stir in basil. Use an immersion blender to blend the soup smooth. Stir in half and half and serve.
The BEST Instant Pot Tomato Soup
Ingredients
- 1 can (28 ounce) crushed tomatoes
- 2 cans (14.5 ounce each) diced tomatoes with basil, oregano and garlic spices
- 1 teaspoon minced garlic
- 2 cups chicken broth
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sugar
- 2 tablespoons butter
- fresh basil
- 1/2 cup half and half
Instructions
Add cans of tomato, garlic, and broth to an instant pot and mix well.
Stir in oregano, salt, and pepper and mix well.
Place top on the instant pot and seal.
Close the pressure release valve. Set the instant pot to manual, high pressure for 10 minutes. Quick release the steam when the cooking cycle is done.
Open the pot and stir in sugar. Add butter and stir until melted. Stir in basil. Use an immersion blender to blend the soup smooth. Stir in half and half and serve.
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