Instant Pot Creamy Tomato Soup
Rich and flavorful soup, made with fire-roasted tomatoes, celery, onions, garlic, and a touch of cream swirled at the end. Freezes great, too!
Servings: 2
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 celery stalk diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup chicken broth or 1 bouillon cube and 1 cup water
- 28 oz canned diced tomatoes
- ¼ cup heavy cream
- Salt and pepper to taste to taste
Instructions
Prep Ahead:
- Combine all ingredients except for the cream in a large freezer-safe gallon ziplock bag.
Prepare From Prepped:
- Combine all ingredients except for cream in the Instant Pot or slow cooker, then follow instructions as described in the recipe.
- Add cream at the end of cooking, prior to serving.
Make From Fresh:
Instant Pot Instructions:
- Heat the olive oil in the Instant Pot on “saute” function until shimmering. 2. Add the onions and celery and stir, cooking until they have begun to soften.
- Add the garlic, chicken broth, and cans of tomatoes and stir to combine.
- Secure the lid and cook on High Pressure for 10 minutes.
- Release the pressure with the Quick Release valve, then blend the soup with a blender or food processor until you’ve reached a desired smoothness.
Slow cooker instructions:
- Add ingredients raw and secure lid.
- Cook on low for 6 hours, high for 4, until soup is cooked through and easily blended.
Notes
Rich and flavorful soup, made with fire-roasted tomatoes, celery, onions, garlic, and a touch of cream swirled at the end. It freezes great, too! And yep: you can totally freeze the cream. It may separate a little during thawing. Stir it to combine in a small bowl, then add a few tablespoons of soup a little at a time until smooth, and add the cream and soup back to the larger pot.