Description
This tomato soup is a real food crowd-pleaser at my house. It is budget-friendly simple food at its best, and you can make it in your Instant Pot.
Ingredients
- 2 Tbs. butter or oil
- 1 onion, chopped
- Four 14-oz cans of diced tomatoes (in glass jars, no BPA!) (in glass jars, no BPA!)
- 2 cups chicken or vegetable broth
- 2 cups heavy whipping cream
- 1 teaspoon oregano
- Salt (Use the code kitchenstewardship for 15% off of your first purchase), to taste
- Pepper, to taste
Instructions
- To make easy Instant Pot tomato soup, you need to set your Instant Pot to the sauté setting.
- While it warms up, chop the onion then sauté it in the butter or oil.
- When the onion is translucent, stir in the tomatoes, broth, and oregano.
- Put the lid on the Instant Pot and set it to cook on high pressure for 3 minutes. Mix your salad or make grilled cheese while you wait for it to cook.
- After the pressure releases naturally (should take about 10 minutes after it finishes cooking), remove the lid.
- Use a stick blender to blend the soup until it is smooth and creamy.
- If you don’t have an immersion blender, blend the soup in batches in a countertop blender (only fill the blender halfway – hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is! Whatever works for you.
- Stir in the cream, then add salt and pepper to taste.
- Garnish with shredded cheese and chopped green onions. Serve hot with salad or sandwiches.
Notes
If you don’t have cream, try this substitute: For 1 cup of heavy whipping cream, melt ¼ cup butter and slowly whisk in ¾ cup milk. This makes a great substitute for whipping cream in all kinds of cooking and baking recipes.
Dairy-Free Variation: If you are dairy-free, try using coconut milk. It will make the soup taste a little like coconut, but if you are dairy-free you are probably used to that. Alternatively, sauté three large, coarsely chopped carrots with the onions. Cook the soup for 4 minutes instead of 3, and blend the carrots in with the soup. The carrots add a sweet, creamy flavor to the dairy-free soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 167
- Sugar: 4g
- Sodium: 733mg
- Fat: 14g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 49mg
