Easy Fresh Tomato Soup Using Your Instant Pot®

Ingredients 0/12

Step 1

Giv your tomatoes a good rinse, then toss them into your Instant Pot. Depending on their size, you might need to cut a few or use slightly less than 12 cups so they fit comfortably. Pour in the chicken broth, then add the onion, garlic, pepper, and basil.

Step 2

Seal the lid and set the pot to cook on high pressure for 25 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the cooking begins. Once the time’s up, let the pressure release naturally for 15 minutes, then carefully switch to quick release to let out any remaining steam. Open the lid once it’s safe.

Step 3

Add the rest of the chicken broth to the pot and turn on the sauté function. Let the soup simmer, stirring occasionally, until it thickens and reduces—this usually takes around 30 minutes. Use an immersion blender with the chopper attachment to blend the tomato mixture until smooth, then transfer it to a large bowl.

Step 4

Melt butter in the pot on sauté, and stir in the flour to make a roux. Cook this mixture for about 3 minutes, stirring constantly so it doesn’t burn. Pour in about 4 cups of the tomato mixture and stir well to avoid lumps.

Step 5

Finally, add the remaining tomato mixture back into the pot along with sugar, salt, and red pepper flakes. Use the immersion blender with the whisk attachment to blend everything until smooth and creamy. Serve it up right away and enjoy!