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Instant Pot Tomato Soup Recipe
Course:
Soup
Cuisine:
Continental
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
people
Calories:
94
kcal
Author:
Neha Mathur
Creamy, rich, and super easy to make, this Instant Pot Tomato Soup is comfort in a bowl. Make this vegan homestyle soup in under 30 minutes and get cozy.
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Equipment
Instant Pot/ Electric Pressure Cooker
Ingredients
2
tablespoon
Olive Oil
2
teaspoon
Garlic
chopped
½
cup
Onion
chopped
2
cups
Tomato
chopped
2
cups
Vegetable Stock
1
inch
Beetroot
optional
3-4
Basil Leaves
Salt
to taste
1
teaspoon
Freshly Ground Black Pepper
Instructions
Press SAUTE button of Instant pot and add oil in the pot.
When the oil is hot, add garlic and fry for a few seconds.
Add onion and fry till translucent.
Add tomato, beetroot and vegetables stock and cover the pot with the lid.
Set the valve to sealing and press PRESSURE COOK.
Set the timer to 6 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Remove the remaining pressure manually and open the lid.
Let the mixture cool for sometime.
Blend the mixture in a blender to make a smooth puree.
Transfer the soup back in the pot and press SAUTE again.
Add basil, salt and black pepper and cook until the soup is nicely warmed.
Garnish with basil leaves. Serve hot.
Notes
Add some heavy cream once the soup is cooked for a rich taste.
Nutrition
Calories:
94
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
476
mg
|
Potassium:
220
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
887
IU
|
Vitamin C:
12
mg
|
Calcium:
19
mg
|
Iron:
1
mg