Tomato Soup (Instant Pot)

Easy Tomato Soup made in the Instant Pot with fresh summer tomatoes - roughly chop your veggies, add them to the pot and cook for 10 minutes. Use an immersion blender or traditional blender to purée into a light, smooth and comforting soup.

1 Tbsp. olive oil
2 lbs tomatoes, quartered
1 cup carrots, chopped
2 medium ribs celery, chopped
1 large red onion, roughly chopped
6 large cloves garlic, roughly chopped
2 Tbsp. tomato paste
2 Tbsp. Parmesan cheese, freshly grated
1 Tbsp. balsamic vinegar
1 cup chicken or vegetable stock
kosher or sea salt
black pepper, freshly ground

Press the Sauté button on the Instant Pot and wait for it to heat up. Add the olive oil.

Add the tomatoes, carrots, celery, onion and garlic to the instant pot and stir. Cook 3 minutes, stirring often.

Add the remaining ingredients; tomato paste, Parmesan, balsamic vinegar and stock.

Secure the lid on the Instant Pot and make sure the dial on top is set to 'Sealing'. Switch to cook on HIGH pressure for 10 minutes. (Press 'Manual' or 'Pressure Cook' and set the timer to 10 minutes.)

After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 depressurising on it's own before releasing the steam valve.

Use an immersion blender to process until smooth. Season with salt and pepper to taste.

Taste and season with salt and pepper as needed.

Makes 5 servings.

Cook's Notes:

• This soup will keep in the fridge for up to 5 days.
• You can use two 14 oz (or two standard 400 g) cans of fire roasted tomatoes for the fresh tomatoes if you like.
• Freezing: Since there is no dairy in this recipe you won't need to worry about it curdling/separating when reheated. Let the soup come to room temperature and store it in 2 gallon, freezer safe zip lock bag. Keeps well in the freezer for 6 months.