Instant pot mini tomato soup
I came to tomato soup later in life, mainly because my childhood was consumed by chicken noodle, but once I had a smooth, creamy bowl of tangy tomato soup, I was hooked. I had it at a small chain French restaurant called La Madeleine, and it was well known for containing so much cream that any antioxidants provided by the tomatoes were surely cancelled out by the cream, heh. One of the best parts of being an adult is taking your childhood favorites and making them again, but making them easier and faster, of course. My instant pot chicken noodle soup is a near identical dupe for my Mom’s version, and this creamy instant pot soup is the latest and greatest dupe to come out of my kitchen. If you grew up on taco soup, I know you’ll like my instant pot taco soup, too! It’s easy to make, but it does have a twist: I add a small splash of vinegar to amplify the acidity of the tomatoes. So often, sugar is added to tomato soup, which is so strange to me because it makes it taste like pasta sauce. True tomato soup should be punchy, tangy, and bursting with fresh tomato flavor (even though we’re using canned tomatoes).
Instant Pot tomato soup ingredients:
butter: Unsalted butter is the best base for soup, trust me. onion: ½ of a medium onion, finely diced garlic: 2 cloves of fresh garlic, minced tomato paste: 2 tablespoons of tomato paste adds incredible depth of flavor crushed tomatoes: I like the big 28-ounce cans of crushed San Marzano tomatoes from Italy because they’re slightly more tart than sweet. vegetable broth: 1 cup of vegetable broth to thin things out. dried basil: I make this soup year round, so there’s no way I would call for fresh basil. You can garnish with fresh basil in the summer, though! dried oregano: Oregano is citrusy and peppery at the same time; it’s great here salt and pepper: Of course. Add more to taste, if you like. apple cider vinegar: I add 2 teaspoons of vinegar to this soup to increase the acidity and bring out the flavors of the tomatoes. I like a tangy tomato soup, not a sweet one! heavy cream: We’ll add ½ cup of heavy cream after the soup is done cooking, not before.
How to make tomato soup in the pressure cooker:
If you want to bulk up this recipe, you can stir in 2 cups of cheese tortellini after the lid comes off, but before the cream goes in. Hit SAUTE on the instant pot and cook for 4-5 minutes, or until the tortellini are soft and cooked throughout. Use any leftover tortellini for my pesto tortellini pasta salad the next day! Personally, I like to keep this classic, and so I serve this tomato soup with grilled cheese, especially my grilled pimento cheese with fried pickles. If you’ve never had pimento cheese grilled between two slices of bread, you’re about to be in heaven.
*If you would like to add the tortellini: after the pressure release (and before adding the cream), press SAUTE on the instant pot and wait until the soup comes to a simmer. Add the tortellini and let simmer for 4-5 minutes.crushed tomatoes: I like the big 28-ounce cans of crushed San Marzano tomatoes from Italy because they’re slightly more tart than sweet.apple cider vinegar: I add 2 teaspoons of vinegar to this soup to increase the acidity and bring out the flavors of the tomatoes. I like a tangy tomato soup, not a sweet one!
Instant Pot 3 Qt Pressure Cooker
