Instant Pot Tomato Soup

This creamy Instant Pot tomato soup made with crushed tomatoes, fire-roasted tomatoes, garlic, basil, and Parmesan is rich, creamy, a rich and comforting, no-fuss meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 379 Calories

Ingredients

• 1 cup milk
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 4 stalks celery, chopped
• 2 cloves garlic, chopped
• 2 teaspoons dried basil
• 4 cups vegetable broth
• 3 tablespoons tomato paste
• 1 teaspoon red pepper flakes
• 1 cup chopped carrot
• 1 small yellow onion, chopped
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (14.5 ounce) can crushed San Marzano tomatoes
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.5 cup grated Parmesan cheese
• 1 tablespoon raw cane sugar

Recipe Instructions

Step 1

Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.

Step 2

Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.

Step 5

Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.