Creamy Tomato Soup
Nothing is more comforting than a hot bowl of soup. This Instant Pot Tomato Soup is made irresistibly creamy with a surprising ingredient: rolled oats! A handful of cashews adds richness, but they can be omitted for a delicious nut-free version. This rich soup is quick and easy to prepare, making it a perfect pantry staple.
Price per Serving
Instructions
- 1
Add all ingredients except the maple syrup (1 tbsp), [salt] and [pepper] to your Instant Pot.
- 2
Cook on manual/pressure cook on high pressure for 5 minutes.
- 3
Allow the soup to release naturally for 10 minutes, then manually release any remaining pressure until fully depressurized.
- 4
Use an immersion blender or a regular blender to puree the soup until smooth.
- 5
If using an immersion blender, stir in the maple syrup (1 tbsp) and blend until smooth. Taste and season with [salt] and [pepper] to your preference.
- 6
If using a regular blender, carefully transfer the cooked mixture into the blender and blend until smooth. You may need to blend in two batches. Add the maple syrup (1 tbsp) and season with [salt] and [pepper] to taste.
- 7
If the soup is too thick, add extra [water] and blend again to reach your desired consistency.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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