Super rich and creamy Instant Pot Tomato Soup. Made with canned tomatoes for convenience, it's quick & easy to make with minimal washing up. Dinner win!
PREP TIME: 10 minutesminutes
COOK TIME: 7 minutesminutes
TOTAL TIME: 17 minutesminutes
Servings: 11cups
Ingredients
1tablespoonolive oil, or water for oil-free
1medium onion, diced
4clovesgarlic, minced
1 x 28oz (796mls)cancrushed tomatoes , (3⅓ cups or 800ml)
1 x 6oz (156ml) cantomato paste, (about 10 tablespoons)
2teaspoonsfine sea salt
½ a heaping cup (70grams)raw cashew nuts, (donot use roasted)
2teaspoonsdried basil , (or switch the basil & oregano for Italian seasoning)
My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly.
Turn on the Instant Pot's saute function and add the olive oil or a few tablespoons of water if you want to make the recipe oil-free. Saute the onions until just starting to turn golden on the edges.
Turn the Instant Pot off, then add the garlic and allow it to cook in the residual heat for one minute.
Chop the cashews into small pieces and add them along with all of the other ingredients. Scrape the bottom really well with a metal spoon to get any crusty onions off it, then put the lid on and seal the vent. Set to high pressure for 7 minutes then allow the pressure to release naturally.
Transfer soup to a blender and blend until smooth (you might need to do this in batches). Return the soup to the Instant Pot after blending.
If you prefer a thinner soup, add hot water gradually until you get the thickness you like. Check seasoning and add more salt, pepper, or sugar if necessary before serving.
NOTES
* Sugar brings out the flavour of the tomatoes, balances the acidity, and really enhances the overall flavour of the soup. I like to use 2 tablespoons in this recipe. If you aren't sure add 1 tablespoon at the beginning, then taste when cooked and add another tablespoon if necessary. Store leftover soup in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.