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Creamy Instant Pot Tomato Soup
This Creamy and Flavorful tomato soup is a quick and easy pressure cooker recipe perfect for a fast and easy weeknight dinner.
Course
dinner, Lunch, Soup
Cuisine
america
Keyword
creamy tomato soup, homemade tomato soup, instant pot, instant pot tomato soup, tomato basil soup, tomato soup
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
natural release
10
minutes
minutes
Total Time
23
minutes
minutes
Servings
14
servings
Calories
141
kcal
Author
Ashlee Marie
Ingredients
4
Tbsp
sun-dried tomato oil
or olive oil
2
onion
chopped
8
cloves
garlic
minced
2
tsp
sugar
2
tsp
kosher salt
1/2
tsp
pepper
2
Tbsp
dried basil
1
tsp
dried oregano
1/2
tsp
red pepper flakes
1 1/3
C
sliced sun-dried tomatoes
56
oz
crushed tomatoes
28
oz
chicken broth
8
oz
full fat cream cheese
US Customary
-
Metric
Instructions
pour the sun dried tomato oil, onions and garlic into the instant pot and press "saute"
Cook until the onions are translucent
Add 1/2 C of the broth and deglaze the inner pan really good to avoid getting a burn notification (I also use the non stick inner liner)
Add sun-dried tomatoes, canned tomatoes, the rest of the chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes.
Stir and close the instant pot
Pressure cook on high for 5 minutes.
Natural release for 10 mins then quick release
Add cream cheese and use a hand blender to blend the soup
Add additional salt and pepper to taste and serve
Video
Nutrition
Calories:
141
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
783
mg
|
Potassium:
661
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
672
IU
|
Vitamin C:
31
mg
|
Calcium:
76
mg
|
Iron:
2
mg