Fresh Cream of Tomato Soup in the Instant Pot
September 21, 2022
"This is a great way to use up those extra tomatoes you have in the garden. Depending on the types of tomatoes you use and how thick you like your soup, you may need to adjust the time on the last saute step. The longer you cook on the sauté setting, the thicker this will be. Only use vine ripened fresh tomatoes, the store bought “winter” tomatoes are very bland and will not work in this recipe. To amp the flavor up a bit I add shredded mozzarella or shaved Parmesan to each bowl just before serving it. I also on occasion add buttered garlic croutons…."
- Serving Size: 1 (845.1 g)
- Calories 302.6
- Total Fat - 16.5 g
- Saturated Fat - 8 g
- Cholesterol - 41.6 mg
- Sodium - 15360.3 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 9.8 g
- Sugars - 21.9 g
- Protein - 8 g
- Calcium - 134.3 mg
- Iron - 2.5 mg
- Vitamin C - 100.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Press the sauté option and melt the butter with the basil, oregano and thyme and cook for 1 minute.
Turn the instant pot off and stir in olive oil.
Rinse tomatoes, remove and discard stems and chop the tomatoes up.
Peel and chop the onions and garlic cloves
Add remaining ingredients, except for cream, in the instant pot.
Cover and seal making sure you have the valve set to the sealing position.
Set to manual for 20 minutes.
Allow the pot to naturally release for 30 minutes.
After the 30 minutes are up, release the pressure if not already done naturally, remove lid and turn on sauté option.
Let this cook for 30 minutes, stirring after every 5 minutes to make sure nothing sticks to the bottom.
Puree with immersion blender, taste the puree and if it is too acidic add a bit of sugar.
Stir in the cream.
Ladle into bowls, toss in cheese and croutons if using and enjoy!
No special items needed.