This cozy tomato soup is bursting with the fresh flavors of ripe tomatoes and herbs, all cooked to perfection in your Instant Pot. It’s a quick and comforting meal that’s perfect for any day of the week.
Start by giving your tomatoes a good wash, then toss them into your Instant Pot or any 8-quart pressure cooker you have. Depending on their size, you might need to cut a few to make them fit or use just under 12 cups. Pour in the chicken broth, then add the onion, garlic, pepper, and basil.
Seal the lid and set your cooker to high pressure for 25 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. When the cooking time is up, let the pressure release naturally for 15 minutes, then carefully finish releasing any leftover pressure before opening the pot.
Add the rest of the chicken broth, switch to the sauté setting, and let the soup simmer, stirring occasionally, until it thickens—this usually takes around 30 minutes. Once it’s nicely reduced, use an immersion blender with the chopper attachment to blend everything until smooth. Then, pour the mixture into a large bowl for now.
Next, melt the butter right in the pot using the sauté function. Stir in the flour and cook it for about 3 minutes to make a roux. Slowly add 4 cups of the tomato mixture back into the pot, stirring constantly so you don’t get any lumps.
Pour in the remaining tomato soup, then add the sugar, salt, and red pepper flakes. Use the immersion blender again, this time with the whisk attachment, to blend everything until it’s silky and lump-free. Serve it up right away and enjoy!
- Use ripe, fresh tomatoes for the best taste and natural sweetness.
- Sauté the onions and garlic before adding tomatoes to deepen the flavor.
- Blend the soup carefully in batches to avoid splattering and ensure a smooth texture.
This soup is a quick and healthy way to enjoy fresh tomatoes any time of year. It’s creamy, comforting, and made with simple ingredients you likely have on hand. Using the Instant Pot® speeds up the cooking process without losing flavor.
Serve this soup warm with a side of crusty bread or grilled cheese sandwiches. Garnish with fresh basil or a drizzle of cream for an extra touch. It also pairs well with a light salad for a balanced meal.
Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months and reheat gently on the stove or in the microwave.
