Description
This velvety, restaurant-quality tomato soup is the ultimate comfort food for cozy evenings. Crafted in the Instant Pot, this recipe packs deep, umami-rich flavor using simple pantry staples like whole Italian tomatoes and sun-dried tomatoes. It is a nutritious, luxurious, and soul-warming dish that mimics the slow-simmered taste in a fraction of the time, perfect for a quick yet refined meal at home.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
5 cloves garlic, diced
1 cup vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian herbs or dried basil
6 sun-dried tomatoes (packed in oil)
4 cans (15 oz each) whole Italian tomatoes
1 tablespoon sugar
1/2 cup heavy cream or sour cream
Optional: Croutons and Parmesan cheese for serving
Instructions
Set the Instant Pot to Sauté mode and add olive oil.
Add the diced onion and garlic, cooking until softened and fragrant.
Stir in the canned tomatoes, sun-dried tomatoes, vegetable stock, salt, pepper, sugar, and dried herbs.
Close the lid, seal the valve, and cook on High Pressure for 10 minutes.
Allow a natural pressure release for 10 minutes before venting the remaining steam.
Use an immersion blender to process the soup until it reaches a smooth and velvety consistency.
Stir in the heavy cream or sour cream until fully incorporated.
Serve warm, topped with optional croutons or Parmesan cheese.
Notes
Ensure you blend carefully to avoid splattering while the soup is hot. If you prefer a thinner soup, add a splash more vegetable stock. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg