Instant Pot® Tomato Soup Made with Fresh Ingredients

Ingredients

• 12 cups grape tomatoes
• 1 (32 ounce) carton low-sodium chicken broth
• 1 large onion, chopped
• 2 teaspoons dried minced garlic
• 1 teaspoon ground white pepper
• 3 large sprigs fresh basil
• 1 (14.5 ounce) can low-sodium chicken broth
• 6 tablespoons salted butter
• 6 tablespoons all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon salt, or to taste
• 1 teaspoon red pepper flakes, or to taste

Step 1

Giv your tomatoes a good wash, then toss them into your Instant Pot or any 8-quart pressure cooker you have. Depending on their size, you might need to cut a few to make them fit or use just under 12 cups. Pour in the chicken broth, then add the onion, garlic, pepper, and basil.

Step 2

Seal the lid and set your cooker to high pressure for 25 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. When the cooking time is up, let the pressure release naturally for 15 minutes, then carefully finish releasing any leftover pressure before opening the pot.

Step 3

Add the rest of the chicken broth, switch to the sauté setting, and let the soup simmer, stirring occasionally, until it thickens—this usually takes around 30 minutes. Once it’s nicely reduced, use an immersion blender with the chopper attachment to blend everything until smooth. Then, pour the mixture into a large bowl for now.

Step 4

Melt the butter right in the pot using the sauté function. Stir in the flour and cook it for about 3 minutes to make a roux. Slowly add 4 cups of the tomato mixture back into the pot, stirring constantly so you don’t get any lumps.

Step 5

Pour in the remaining tomato soup, then add the sugar, salt, and red pepper flakes. Use the immersion blender again, this time with the whisk attachment, to blend everything until it’s silky and lump-free. Serve it up right away and enjoy!