Make this delicious and comforting soup: Creamy Homemade Tomato Soup in the Instant Pot (Pressure Cooker). This homemade tomato soup is healthy, fast and easy to make, and freezer-friendly. Using canned San Marzano tomatoes and a few staples from the pantry and fridge, and you can always say you have the ingredients on hand to make this. Perfect served alongside some toast and cheese on a cool day.
Ahhh Winter... are we halfway through yet? Please say yes. Although the snow was nice for the winter holidays a couple of months ago, the last few mornings I've been waking up and am honestly avoiding getting out of the warmth of the covers. It's not even the end of February and I'm so over winter weather.
And with this being our first year of full-time daycare, we've had a string of illnesses the last couple of months. Overall I'd say we've been dealing pretty well, but it is definitely soup and comfort food season!
Which means that there really is nothing better for the season and a little boost during mealtime that another awesome soup! Definitely soup season. Right? Although, let's be honest - the very last thing I feel like doing when I'm not feeling 100% is making a fancy soup. In fact, I'm perfectly happy with a tomato soup and some toast. Easy and comforting. But I could absolutely eat this homemade tomato soup all year long. It's that good.
I've been planning a lot of our meals lately to intentionally be "make-ahead meals", so that we only need to quickly heat them once we arrive home. I've been thinking a lot about make-ahead meals lately, especially after getting a lovely email from one of my readers who I would otherwise not have gotten to know. She told me about how her family also contends with shift work, which means that they don't always get to eat their meals together as a result of their different schedules. This certainly makes meal planning a bit more challenging! However, I think that having a few amazing recipes on hand that are make-ahead meal, and that reheat well and look like they've been freshly made moments ago, are so important for busy families. This is especially true when you might be eating a different times, but you still want to enjoy a fresh home cooked meal without cooking something for two (or more) different schedules.
I based this recipe off of a Simple Homemade Tomato Soup version on one of my all-time favourite food blogs, Pinch of Yum. I'm constantly inspired by it. All that to say that a tomato soup would be great on it's own, but when you set-it up in the Instant Pot, and it almost makes this version hands-free.
I love how the San Marzano tomatoes (which are totally worth the splurge over regular canned tomatoes, by the way) make this soup so rich in flavour, a little bit tangy and with a sweet creamy finish. It’s simple and ready in just half a hour, with plenty of time in there to make some lovely cheese toasts under the broiler, perfect for dunking. "More please!", as my son would say.
Creamy Homemade Tomato Soup in the Instant Pot
Adapted From: Simple Homemade Tomato Soup, Pinch of Yum
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 40-45 minutes
Yield: 7 cups
- 1 tablespoon canola oil
- 2 medium carrots, chopped
- 1 small cooking onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 X 156 mL can of tomato paste
- 1/2 teaspoon dried thyme
- Pinch of dried basil
- Salt and pepper to taste
- 1 28-ounce can of whole San Marzano or San Marzano-style tomatoes
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of half and half milk
- Instant Pot: Set the Instant Pot on saute.
- Once pre-heated, add in the canola oil, carrots, onion, and garlic to the Instant Pot; saute for 5-10 minutes until the vegetables are aromatic and tender.
- Turn off the saute function and pour approximately ½ cup of the chicken broth and scrap any vegetables off the bottom of the pot.
- Add in the remaining chicken broth, tomato paste, thyme, basil, salt, pepper and tomatoes.
- Close the Instant Pot lid and cook on manual at high pressure for 10 minutes, and then do a 10 minute natural pressure release (overall cooking time will be about 30 minutes while the Instant Pot gets up to high pressure).
- Open the lid carefully, let cool for a few minutes, and then carefully place the soup ingredients into a blender to blend until smooth.
- Stovetop: Melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk in the milk, a little bit at a time, until you have a smooth, thickened sauce.
- Together: Mix the creamy sauce with the tomato mixture in the instant pot. All done - Creamy Homemade Tomato Soup! Enjoy!
Kids in the Kitchen:
Kids can help with adding the ingredients into the Instant Pot, pushing the buttons (of course!), and even some basic chopping for older kids. Kids can also measure the ingredients for the stove top white sauce, and stir (if old enough, with supervision). Parental assistance/control is recommended with the hot liquids (and combination of the white sauce with the tomato mixture) at the end of the recipe when they are combined.