Instant Pot Fire Roasted Tomato Soup

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This Fire Roasted Tomato Soup is so easy to make in the Instant Pot!

The Instant Pot has become my favorite kitchen gadget. I haven’t made a recipe yet that I didn’t love.

Most of the recipes are dump and go. Kind of like the slow cooker, but it takes way less time.

I even got rid of my slow cooker because I like the Instant Pot so much. But the Instant Pot also has a slow cooking feature, so if I ever want to slow cook something I can.

There are only a few ingredients needed to make Fire Roasted Tomato Soup:

  • 2 (14.5 oz) cans of fire roasted tomatoes
  • 1 (14.5 oz) can of chicken broth
  • 1 onion
  • 1 tablespoon butter
  • 1 clove of garlic
  • fresh basil
  • 1/2 cup heavy cream

Besides this being an easy recipe, it is also inexpensive.

I use an immersion blender to liquify the soup. If you don’t have an immersion blender you can use a regular blender. Make sure you let the soup cool before putting it in the blender. You can then return it to the Instant Pot and turn on the saute function to re-heat it.

I love soup so much that I eat it all year long, but I eat it a lot in the winter. There’s no better way to warm up than with a big bowl of soup.

Nothing says comfort food like tomato soup and a grilled cheese sandwich!

If you’re looking for more Instant Pot recipes check out:

Instant Pot Fire Roasted Tomato Soup

Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Soup

Ingredients
  

  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 14.5 oz. cans fire roasted tomatoes
  • 14.5 oz. chicken broth
  • fresh basil
  • 1/2 cup heavy cream

Instructions
 

  • Turn the Instant Pot to saute. Add the butter, onion and garlic. Let cook for 2 minutes then turn the Instant Pot off.
  • Add the fire roasted tomatoes and chicken broth to the Instant Pot.
  • Chop one tablespoon of basil and add to the pot.
  • Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 5 minutes on high pressure.
  • Once the timer goes off release the pressure and remove the lid.
  • Use an immersion blender to liquify the soup. Add the cream to the soup and stir.
  • Add more fresh chopped basil and serve.
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