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Simple Tomato Soup Instant Pot or Stovetop

Simple Tomato Soup Instant Pot or Stovetop

Now & then I crave Tomato Soup and this Simple Tomato Soup Instant Pot or Stovetop is a great to whip up at the drop of a hat from mostly pantry ingredients.

Ingredients

Scale
  • 2 tablespoons butter or oil
  • 2 large carrots, 1″ chunks
  • 1 medium onion, 1″ chunks
  • 1 clove garlic, mashed
  • 1 tablespoons tomato paste
  • 2 28-ounce cans whole tomatoes with juice, crushed by hand (see note)
  • 3 1/2 cups broth, chicken or vegetable if cooking stovetop, 3 cups if cooking Instant Pot
  • 2 tablespoons minced tarragon (2 teaspoons dried)
  • 3/4 cup heavy cream
  • pinch to a tablespoon sugar, to taste
  • Salt and freshly ground black pepper, to taste

Instructions

Stovetop:

In a large pot, heat the butter over medium-high heat. Add the carrots, onion, and garlic. Make a well in the center and add the tomato paste and cook, stirring, about 2 to 3 minutes until tomato paste darkens.

Add the canned tomatoes, broth, and tarragon. Bring to a boil, then reduce the heat, cover the pot and simmer for about 20 to 25 minutes until vegetables are softened. Use an immersion blender to puree the mixture or alternatively, process in a blender in batches. Use care with blender, filling halfway and loosening the cap, covering a lid with a towel. You’ll need to blend in about 4 batches. If using blender, return soup to pot.

Add the cream and sugar, salt and pepper, to taste and simmer for another 5 minutes.

Instant Pot:

Set Instant Pot to Saute. Add butter then the carrots, onion, and garlic. Make a well in the center and add the tomato paste and cook, stirring, about 2 to 3 minutes until tomato paste darkens.

Add the canned tomatoes, broth, and tarragon. Seal Instant Pot and set to High Pressure, 12 minutes. Use quick release and use an immersion blender to puree the mixture or alternatively, process in a blender in batches. Use care with blender, filling halfway and loosening the cap, covering a lid with a towel. You’ll need to blend in about 4 batches. If using blender, return soup to pot.

Add the cream and sugar, salt and pepper, to taste and simmer for another 5 minutes by setting the Instant Pot to Saute.

Notes

  • Note that the vegetables aren’t sauteed for really any length of time since this is a quickie meal and the veg doesn’t need to pick up any additional flavor or color.
  • The seeds in the tomatoes add quite a bit of texture, even when blended. If desired, working in a strainer over a bowl to catch the liquid, open the tomatoes and remove the majority of the seeds. Add the tomato juices along with the tomato to the soup. Discard seeds.

Keywords: canned tomatoes, Carrots, Chicken Stock, Cream, Instant Pot, Soup, Tomato paste, tomato soup, Tomatoes

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