Hi y’all! I am so excited to share this Instant Pot Tomato Soup recipe with you today! It’s vegan, easy to adapt for gluten-free, and so simple to make.
As you know from my original tomato basil soup recipe, this is one of my all time favorite foods! Me and my husband love to have it on a cold winter day. After experimenting with the Instant Pot, not only is this recipe even EASIER to make, but it’s even more flavorful! This was only my second time cooking in it. But let me tell you, I think I’ve fallen in love! You get so much more flavor in a shorter amount of time using a pressure cooker.
Without further ado, let’s get cookin’! This 8 ingredient recipe is incredibly easy to make and it starts with dicing half of a large sweet onion while your Instant Pot heats up on the saute function. Add your olive oil and cook til onions are soft and translucent, then add your garlic! I always wait til the last moment of sauteing to add garlic as it can burn very easily. When garlic is fragrant, add in flour (almost any flour will do) and stir to ensure the onions and garlic are coated. Quickly add the remaining ingredients. Switch the Instant Pot to the soup function for 20 minutes and set it to seal.
It’s that simple! The best part is that now you can walk away and do whatever you need to do while it does all the work for you! I usually make it on a week night, so I will go shower while it cooks and let it do it’s natural release. I love that you don’t have to worry about anything burning and it literally only takes about 5 minutes to do the leg work!
I hope you enjoy this recipe! If you do, be sure to post a picture on Instagram, using the hashtag #SNGEats.
XOXO, Jessie
Instant Pot Tomato Basil Soup - Vegan, Adaptable for Gluten Free
Ingredients
- Two 28 oz cans crushed tomatoes with basil
- 32 oz carton vegetable broth
- 1/2 large sweet onion
- 3 cloves minced garlic
- 2 tbsp olive oil
- 2 tbsp flour (I used spelt, but you can sub gluten free if needed)
- 1 tbsp sugar
- salt and pepper to taste
Instructions
Set Instant Pot to the saute function while you dice half of a large sweet onion or one small sweet onion. Add olive oil and onion to Instant Pot. Stir frequently and cook until onions are soft and translucent. Sprinkle with salt, then add minced garlic and cook just until it becomes fragrant.
Add flour and stir so that onions are coated. Quickly (so that the flour does not burn) pour in vegetable broth, tomatoes, sugar, and a generous sprinkle of salt and pepper. Stir and put lid on Instant Pot.
Switch Instant Pot to soup function for 20 minutes and make sure the valve is set to seal. When it's done cooking, allow the Instant Pot to do a natural release. If you are crunched for time, you could do a quick release, I just find that the longer you cook it, the more flavorful it gets.
