Gluten Free Tomato Soup (Instant Pot)
Looking for a super easy and quick dinner tonight? You'll love this Gluten Free Tomato Soup in the Instant Pot! Perfect with grilled cheese!
Servings: 4 servings
Calories: 160kcal
Equipment
- Instant Pot
Ingredients
- 1 diced Vidalia onion
- 3 large carrots chopped
- 2 cloves of minced garlic
- 1 tablespoon extra virgin olive oil
- 28 oz crushed tomatoes
- 1 cup vegetable or chicken broth
- 1-2 teaspoon sugar optional
- 1 tablespoon tomato paste
- ¼ cup chopped basil plus extra to garnish
- ¼ teaspoon dried oregano
- salt and pepper to taste
Instructions
- First, turn your Instant Pot on to the saute mode and saute the chopped onions in 1 tablespoon of oil for about 3-5 minutes until soft and slightly browned.
- Second, add the garlic and cook for another 30 seconds with the onions.
- Next, deglaze any browned bits at the bottom of the pot by pouring in the broth and scraping it with a spatula.
- After that, add the chopped carrots, all of the seasonings, the crushed tomatoes, and the tomato paste.
- Following that, set your Instant Pot to HIGH pressure for 15 minutes (make sure you set it on sealing, not venting).
- Once your Instant Pot is done cooking, allow it to release the pressure naturally for about 10 minutes.
- Next, use a handheld immersion blender to puree your soup until it is smooth. You can skip this step if you prefer a chunky soup.
- Lastly, give your soup a taste test and add any extra salt and pepper or other seasonings to your liking.
- Serve and enjoy!
Notes
Are you on a dairy-free diet? You're in luck! This recipe contains no dairy ingredients!