Is Instant Pot soup high or low pressure?

The Soup setting on the Instant Pot operates by using high pressure to create a sealed cooking environment. It brings the contents of the pot to a boil, allowing flavors to infuse and ingredients to become tender.

How to make tomato soup more filling?

Add Protein Adding cooked meat that's high in protein is an easy way to make canned tomato soup taste better and more filling. Chopped bacon pairs well with tomato soup for a BLT-esque soup, or try adding in crumbled ground meat like spicy sausage for some added flavor.

How do you use the soup function on the Instant Pot?

Press the Soup button. It will say Normal, 30 minutes at High Pressure. If you press the Soup button again, you can adjust the mode from Normal to Less or More (this simply changes the cooking time). Normal mode - 30 minutes at High pressure - recommended for soups with meat.

Why does my tomato soup have no flavor?

This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes . Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

What happens if you pressure cook soup too long?

Vegetables, pasta, and beans can turn to mush if you cook them for too long- Because high-pressure cooking is such a fast process, it is essential to understand how it can overcook food. Vegetables, pasta, and canned beans can become overcooked quickly.

Is milk better than water for tomato soup?

Test: Milk-based tomato soup Unsurprisingly, this soup was noticeably creamier and less tangy and sour than our soup made with only water . It took on an attractive dark, orange-pink color that looked particularly appealing with the little green flecks of pureéd basil floating throughout.

Why do you put baking soda in tomato soup?

A small pinch of baking soda can help balance the pH levels and reduce the overall acidity . This can result in a milder and less tangy flavor, making the soup taste better! Also, if you want a tomato cream soup- it'll help prevent the milk from curdling when added!

How do you make instant soup better?

Garnishing your soup with fresh herbs will bring out the taste of the soup really well. You may go for basil leaves for your bland tomato soup while crushed cilantro would go well with tortilla soup. However, if it's chicken noodle soup then adding chopped thyme would be the tastiest idea.

What can I add to my soup to make it tastier?

" Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

How do you balance the taste of tomatoes in soup?

A little cooking tip: If your tomato soup tastes a bit tinny or too acidic, add a pinch of baking soda ! Baking soda is alkaline, and when added to tomato soup, it can help neutralize the acidity of the tomatoes.

How do you balance tomato flavor?

Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart , which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.

Instant Pot Tomato Soup Recipe - Peas and Crayons (2024)

Home » Soups » Instant Pot Tomato Soup

Published: January 30, 2019Updated: March 24, 2022Author: Jenn Laughlin

Jump to Recipe Pin the Recipe

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time. Love it so!

Last week I tweaked my classicFire-Roasted Tomato Soupa bit and tested it out in the Instant Pot.

The results were *delicious* and I loved that I could just toss the IP pot in the dish-washer when I was done.It was so easy and, after a quick little sauté of the onions for extra flavor, so hands off!

The leftovers can be frozen (WOOT!) and it’s a great make-ahead option for those of you who like to meal prep. It tastes fantastic the next day (and the day after that!) and is perfect “fast food” when you need to be warmed up on a chilly day. Snag a bowl to reheat at your desk at work or simply snuggle up at home after a long day with a speedy dinner.

serving suggestions

topped with garlickyCrispy Roasted Parmesan Chickpeasor spicyCrispy Roasted Shawarma Chickpeas
served alongside a leafy green salad or a side of roasted veggies.
paired with a melty grilled cheese or veggie-packedpanini for dunking
or simply snag some buttery croutons and toss ’em on top

No Instant Pot? No problem! I’ll include stove-top instructions below the recipe card.

As written the soup is gloriously vegetarian, vegan, and gluten-free. It’s technically paleo and whole30 friendly too and can be made with chicken broth if preferred. Just ignore those melty grilled cheese photos, lol.The toppings and mix-ins are where you can have a little bit of fun based on diet and preferences (just choose what works for you!) so feel free to mix things up a bit and add what works for you!

If you’re jonesin’ for a creamy tomato soup, I’ll include a few dairy options for ya too. We’ve tried this scrumptious soup with cream and also with cream cheese and have basically swooned over the results!

This easy peasy Instant Pot Tomato Soup serves 4. The leftovers are amazing so feel free to incorporate this soup into your meal planning and meal-prep routine or even freeze a bowl for a rainy day!

Instant Pot Tomato Soup

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time.

4.87 from 88 votes

Print RecipePin Recipe Rate Recipe

Course: Soup

Cuisine: American

Keyword: Instant Pot Tomato Soup

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

pressurize/depressurize time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: Jenn Laughlin - Peas and Crayons

Ingredients

1 Vidalia 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 (optional)
1 TBSP tomato paste
¼ cup chopped fresh basil or 1/2-1 TBSP dried basil plus extra to garnish
¼ tsp dried oregano
salt and pepper to taste

Instructions

Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)
Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Use a hand held immersion blenderto puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!
Serve piping hot with a melty grilled cheese sandwich and enjoy!

Notes

Craving a creamy tomato soup? AFTER pressure cooking, simply add 2-3 oz of cream cheese or 1/4-1/2 cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!

OPTIONAL EXTRAS

freshly grated parmesan cheese
grilled cheese
vegan grilled cheese
croutons
garlic parmesan roasted chickpeas

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 137kcal, Carbohydrates: 25g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Fiber: 6g, Sugar: 14g, Vitamin A: 8335IU, Vitamin C: 25mg, Calcium: 94mg, Iron: 3mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

stove-top instructions

Sauté onions and carrots in 1-2 TBSP olive oil until tender.
Next add garlic and cook for an additional 30 sec until fragrant.
Season with salt and pepper.
Add tomato paste and cook until toasted, approx. 1 minute.
Next, add tomatoes, broth, and bail and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together.
Use a hand held immersion blenderto puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Add the optional sugar to cut the acidity if needed. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added for a creamy soup.Simply add extra spices to compensate for any additions and taste as you go. Easy peasy! Garnish with basil and dive in while it’s hot!

HUNGRY FOR MORE?

NEW! Garlic Roasted Tomato Flatbread Pizza
Vegan Grilled Cheese Sandwiches – Three Ways
Brie Grilled Cheese– perfect for dunking in this tomato soup!
Spaghetti Squash Parmesan

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Learn More

You Might Also Like...

Tuscan Tortellini Soup with Spinach and White Beans

Creamy Potato Apple Brie Soup

Black Bean Salsa Soup

Thai Butternut Squash Soup with Chili Lime Cashews