This year-round tomato soup is fuss-free because it uses canned tomatoes and pantry staples. It uses simple ingredients but it's packed with hearty, rich tomato flavor.
Select "saute" on the Instant Pot. Drizzle with olive oil. Once the pot reads "hot" or the oil is shimmering, add in the diced onion and salt. Saute until the onions are golden and softened, stirring occasionally, about 6 to 8 minutes.
Add in the minced garlic. Cook an additional 2 to 3 minutes, until the garlic is golden and aromatic. Stir in the tomato paste to toast it for just 30 seconds, stirring continuously.
Deglaze the pot with a splash of vegetable broth, stirring to remove any stuck-on bits. This is an important step because it reduces the chance of the burn error occurring.
Add in the remaining vegetable broth, along with the whole tomatoes with their juices, dry basil, and sugar. Put the lid in place and set the vent to "sealing".
Cook on high pressure for 5 minutes. When the timer is up, allow the pressure to release naturally. This takes about 15 minutes. Remove the lid and transfer the soup to a blender or use an immersion blender to completely puree the soup.
Taste for seasonings. Optionally, stir in ½ cup milk of choice for a creamier soup.
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Notes
I use a 6-quart Instant Pot to cook all of my recipes. This tomato soup also works in a 3-quart Instant Pot and 8-quart Instant Pot. Doubling the recipe only works in a 6-quart or 8-quart Instant Pot.
Stovetop instructions: To make this soup on the stovetop, saute the onion and garlic on the stovetop, then add the remaining ingredients and simmer for at least 10 minutes. Taste for seasonings and blend with an immersion blender or in a blender.
Leftovers and freezing: Leftover soup is best within 3 to 4 days. Keep refrigerated in a closed container. To freeze, let cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating on the stovetop or in the microwave.