Instant Pot Tomato Soup
Serves 6
5 mins prep
15 mins cook
10 mins release
30 mins total
I love how this Instant Pot Tomato Soup is creamy, flavorful, and perfectly spiced, yet light and wholesome with less than 75 calories per serving. It’s an easy, fuss-free recipe that’s completely ready in just 30 minutes, making it perfect for any time of year.
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Turn your Instant Pot to the sauté function. Add 1 tbsp olive oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, and 1/4 tsp hot smoked paprika. Sauté for 8 minutes, stirring.
Add 4 minced garlic cloves, sauté an additional minute. Deglaze onion from the pot by adding the vegetable broth and scraping the sides with a spatula.
Add 28 oz can diced tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Set to HIGH pressure for 15 minutes. Naturally release pressure for 10 minutes.
Stir in 1/4 cup whole milk. Use an immersion blender to blend the soup to the consistency you like.
Optional: Top with fresh parsley, shaved parmesan cheese, and black pepper.
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