Easy Instant Pot Tomato Soup
This tomato soup with grilled cheese croutons is the perfect comfort meal for a cold winter's night. Cooking it in the Instant Pot, gives it a rich and delicious flavor that will make everyone think it has been slow cooking all day. Enjoy it as a main course for dinner with the grilled cheese croutons and take the leftovers ( if there are any) for lunch the next day!
Prep Time10 mins
Cook Time20 mins
Servings: 8 servings
For the Soup:
- 1 Tablespoon butter
- 1 large onion peeled and chopped
- 3 celery stalks washed and sliced
- 1 cup spinach leaves finely chopped
- 1/2 cup Italian flat leaf parsley finely chopped
- 1 Tablespoon fresh thyme
- 1 Tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 3 Tablespoons brown sugar
- 1 Tablespoon garlic salt
- 1 Tablespoon black pepper
- 1 Tablespoon minced garlic
- 2 14.5 ounce cans of diced tomatoes
- 2 14.5 ounce cans of stewed tomatoes
- 1 28 ounce can of tomato puree
- 1 6 ounce can of tomato paste
- 4 cups vegetable broth
- 2 cups water
- 1 1/2 cups heavy cream
- Salt and pepper to taste
For the Croutons:
- 6 Tablespoons butter
- 1 Tablespoon olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon minced garlic
- 6 slices bread
- 1 1/2 cups Shredded Colby Jack cheese
TO MAKE THE SOUP:
In the bottom of the Instant pot with the setting on 'SAUTE' melt 1 Tablespoon of butter.
Add the chopped onion and celery. Sauté until softened, about 5 minutes.
Next, add the finely chopped spinach and parsley. Sprinkle with a little salt and pepper and cook until wilted.
Stir in the fresh thyme, vegetable broth, stewed tomatoes, tomato puree, tomato paste and water. Stir well until tomato paste is melted into soup.
Then, add the Italian seasoning, oregano, brown sugar, garlic salt and black pepper. Stir well to blend all ingredients.
Place the lid on the Instant Pot and make sure the pressure valve is set to 'SEALING'.
Press the SOUP setting on your Instant pot, let the pressure build and soup to cook. (While the soup is cooking, make the croutons).
When the timer finishes counting down to zero, allow the pressure to naturally release for 10 minutes.
Then, do a quick release, by turning the pressure valve to 'VENTING' - making sure you use a pot holder or oven mitt to turn the valve.
When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.
Stir in the cream and minced garlic.
Use an immersion blender to blend the soup until it is a smooth and creamy texture. (This can also be done in small batches in a regular blender)
Serve warm with grilled cheese croutons.
TO MAKE THE CROUTONS:
In a small bowl, combine the softened butter, olive oil, garlic salt, and smashed garlic.
Blend all together, and spread the butter mixture on one side of each slice of bread.
In a non-stick skillet, place the bread, buttered side down, and sprinkle 1/2 cup of cheese on the bread.
Place another piece of bread, buttered side up on top of the cheese.
Cook the grilled cheese until golden brown on both sides.
Remove grilled cheese from skillet and allow to cool for 10 minutes.
Cut grilled cheese into large crouton size pieces and serve on the side or on top of the soup.
Calories: 423kcal | Carbohydrates: 21g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 2007mg | Potassium: 183mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2151IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 2mg