Healthy Tomato Instant Pot Soup

Tomato soup is a timeless comfort food, but canned versions often contain excess sodium and undesirable additives. Luckily, crafting a healthy and delicious tomato soup in your Instant Pot is incredibly easy. This recipe delivers a rich, flavorful, and nutritious soup that’s perfect for a quick lunch, a cozy dinner, or even meal prepping.

Why Make Tomato Soup in Your Instant Pot?

The Instant Pot offers numerous advantages over traditional stovetop cooking for tomato soup.

• Speed: The Instant Pot significantly reduces cooking time. Tomatoes soften and flavors meld much faster under pressure.
• Flavor: Pressure cooking intensifies the natural sweetness of the tomatoes and enhances the overall depth of flavor.
• Convenience: It’s a hands-off cooking method. Simply add your ingredients, set the timer, and walk away. No need to constantly stir and monitor the pot.
• Nutrient Retention: The shorter cooking time can help preserve more of the vitamins and nutrients in the tomatoes.
• Easy Cleanup: One pot means less mess!

The Perfect Blend: Ingredients and Preparation

Creating a truly exceptional tomato soup starts with selecting high-quality ingredients and understanding how they work together.

Ingredient Essentials

• Tomatoes: Canned crushed tomatoes form the base of this soup. Fire-roasted tomatoes add a smoky depth. You can also use fresh tomatoes (about 2 pounds), but you’ll need to peel and roughly chop them first. Add them with a tablespoon of tomato paste to boost the tomato flavour.
• Aromatics: Onions, garlic, and carrots provide a savory foundation. Dice the onions and carrots, and mince the garlic before adding them to the pot.
• Vegetable Broth: Using low-sodium vegetable broth allows you to control the salt content of the soup. Chicken broth can be substituted for a richer flavor.
• Herbs and Spices: Dried basil, oregano, and a bay leaf lend a classic Italian flavor. A pinch of red pepper flakes adds a subtle warmth. Fresh herbs like basil or parsley can be added as a garnish.
• Olive Oil: Extra virgin olive oil adds richness and helps sauté the vegetables.
• Balsamic Vinegar: A splash of balsamic vinegar at the end brightens the flavor and adds a touch of acidity.
• Sweetener (Optional): A touch of sugar or maple syrup can balance the acidity of the tomatoes, especially if they are particularly tart. Start with a small amount and adjust to taste.
• Cream or Coconut Milk (Optional): For a creamier soup, stir in a swirl of heavy cream, half-and-half, or full-fat coconut milk at the end.

Step-by-Step Instructions

1. Sauté the Aromatics: Turn on the Instant Pot to the “Sauté” function. Add the olive oil. Once heated, add the diced onions and carrots and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add the Remaining Ingredients: Pour in the crushed tomatoes, fire-roasted tomatoes (if using), vegetable broth, dried basil, oregano, bay leaf, red pepper flakes (if using), salt, and pepper. Stir well to combine.

3. Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.

4. Release the Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully quick release any remaining pressure.

5. Blend the Soup: Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

6. Finish and Serve: Stir in the balsamic vinegar and sweetener (if using). Taste and adjust seasonings as needed. If desired, stir in cream or coconut milk for added creaminess. Garnish with fresh basil or parsley and serve hot.

Variations and Customization

One of the best things about tomato soup is its versatility. Here are some ways to customize this recipe to suit your preferences:

• Roasted Garlic Tomato Soup: Roast a head of garlic in the oven before adding it to the Instant Pot for a deeper, sweeter garlic flavor.
• Spicy Tomato Soup: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick. You can also add a chopped jalapeño pepper to the soup while sautéing the vegetables.
• Tomato Basil Soup: Increase the amount of dried basil in the recipe or add a handful of fresh basil leaves to the soup after blending.
• Creamy Tomato Soup: Stir in a swirl of heavy cream, half-and-half, or full-fat coconut milk at the end for a richer, creamier soup. For a vegan version, use cashew cream or blended silken tofu.
• Add Vegetables: Add other vegetables like celery, bell peppers, or zucchini to the soup while sautéing the aromatics.
• Add Protein: Stir in cooked pasta, lentils, or chickpeas for a heartier soup.
• Toppings: Get creative with toppings! Some popular options include croutons, shredded cheese, sour cream, pesto, and a drizzle of olive oil.

Serving Suggestions and Pairings

Tomato soup is a comforting and versatile dish that can be enjoyed in many ways. Here are some serving suggestions and pairings:

• Grilled Cheese: The classic pairing! A grilled cheese sandwich and tomato soup is a comforting and satisfying meal.
• Salad: Serve tomato soup with a side salad for a lighter meal. A simple green salad with a vinaigrette dressing is a great choice.
• Crusty Bread: Serve the soup with a side of crusty bread for dipping.
• Quesadillas: Cut quesadillas into strips and use them as dippers.
• Soup and Sandwich Combo: Combine tomato soup with a variety of mini sandwiches for a fun and interactive meal.
• Pasta: Serve as a sauce over pasta.

Tips for the Best Instant Pot Tomato Soup

Follow these tips for guaranteed success every time.

• Don’t skip the sautéing step: Sautéing the onions, carrots, and garlic before pressure cooking helps to develop their flavors and adds depth to the soup.
• Use high-quality tomatoes: The quality of the tomatoes will significantly impact the flavor of the soup. Use high-quality canned tomatoes or fresh, ripe tomatoes.
• Adjust the seasonings to your taste: Taste the soup after blending and adjust the seasonings as needed. Add more salt, pepper, or herbs to suit your preferences.
• Be careful when releasing pressure: When quick releasing pressure, be sure to cover the valve with a kitchen towel to prevent hot steam from spraying everywhere.
• Don’t overfill the Instant Pot: When blending the soup, be sure not to overfill the blender. Blend in batches if necessary.
• Store leftovers properly: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
• Freezing: Tomato soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months.

Frequently Asked Questions

• Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. You will need about 2 pounds of fresh tomatoes. Peel and roughly chop them before adding them to the Instant Pot. You may also need to add a tablespoon of tomato paste to boost the tomato flavor.
• Can I make this soup vegan? Yes, this soup can easily be made vegan. Simply use vegetable broth and omit the cream or use full-fat coconut milk or cashew cream for a creamy texture.
• Can I add other vegetables to this soup? Yes, you can add other vegetables like celery, bell peppers, or zucchini to the soup while sautéing the aromatics.
• How long does it take to cook tomato soup in the Instant Pot? The total cooking time is about 10 minutes on high pressure, plus time for the Instant Pot to come to pressure and release pressure.
• Can I use bone broth instead of vegetable broth? Yes, bone broth can be substituted for vegetable broth for a richer flavor and added nutrients.
• What if my soup is too acidic? If your soup is too acidic, add a pinch of sugar or baking soda to balance the acidity. Start with a small amount and adjust to taste.
• Can I freeze this soup? Yes, tomato soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months.