Sarah’s Recipe Book

Instant Pot Tomato Soup

6 servings


45 minutes

total time


2 teaspoons olive oil

1 tablespoon unsalted butter

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

2 tablespoons all purpose or gluten-free flour

3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)

1 3/4 cups reduced fat (2% milk)

28 oz can San Marzano whole plum tomatoes (with juice)

1 sprig fresh thyme

1/4 cup fresh basil (chopped)

2 bay leaves

Parmesan or Romano cheese rind (optional)

1/3 cup grated Pecorino Romano cheese

3/4 teaspoon kosher salt (or more to taste)

fresh black pepper (to taste)


Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.

Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.

Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).

Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.

To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.


Serving Size

1 -1/2 cups


195 kcal

Total Fat

8 g

Saturated Fat


Unsaturated Fat


Trans Fat



19 mg


959 mg

Total Carbohydrate

20 g

Dietary Fiber

1.5 g

Total Sugars

9 g


8 g

6 servings


45 minutes

total time
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