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Tomato vegetable soup is a snap to make in the Instant Pot. Everybody likes to use fresh vegetables when making soups. But sometimes you want soup NOW! and there isn’t a fresh vegetable to be found in your kitchen. Look around and see what’s in your pantry in the form of canned vegetables. Look in the freezer to see if you have any frozen vegetables on hand. If you’re lucky, soup is just minutes away.
I suddenly got a hankering for Instant Pot tomato vegetable soup. The forecast is for the low 90s. If I was making the soup on the stove top, I’d think twice about heating up the kitchen. With the [affiliate link] Instant Pot, I don’t give it a second thought. It simply does not heat the kitchen. You can prepare your favorite comfort foods on the hottest of days and remain as cool as a cucumber. Provided you have AC and the AC works.
I assembled canned San Marzano tomatoes, a bag of frozen vegetables, dried onions, minced garlic, ketchup, water, chicken bouillon granules, Italian spice blend, salt, and pepper. And a splash of Worcestershire sauce for good measure. After 30 minutes under high pressure my lunch was ready. I used the Soup setting. If your pressure cooker doesn’t have a Soup setting, do 30 minutes high pressure on the Manual setting. The leftovers for the next day will be even tastier after the soup mellows.
I think it’s only fair to mention here that this isn’t a fast process after it gets in the pot. People feel that they’ve been sold a bill of goods because the pressure cooker doesn’t cook foods in minutes. If you understand how a pressure cooker works, you know it has to come up to pressure before the cook time starts. For this recipe, it took about 25 minutes to come up to pressure. There are about 7 cups of liquid in the pot. It takes time for that to boil. Then a 30 minute cook time. Then about 20 minutes NPR. Relax. Have a drink. Read the paper. Do something else while you wait. Your patience will be rewarded with a delicious meal of Instant Pot tomato vegetable soup.
You can leave this soup chunky. However, I am a fool for puréed soups. My trusty [affiliate link] immersion blender allows me to do that right in the pot. No need to transfer hot liquids to the stand blender in batches. Easy and convenient is the way I roll.
You can eat this soup as is. Or you could add things. Cooked pasta (any shape you like), cooked rice, shredded cheese (cheddar!), Parmesan, diced ham or chicken. Croutons.
Let’s go off on a crouton tangent. Take a few extra minutes to make your own croutons and you’ll be in Heaven. Get some Italian bread (or French, or Challah) and dice it. Heat butter and olive oil in a skillet. Sauté the bread cubes until they are sufficiently brown and crispy to suit your taste. A little bit of salt. A little bit of Parmesan. Delicioso!
No fresh vegetables on hand? No problem. This quick and easy soup can be made with ingredients from your pantry and your freezer. Leave it chunky or puree it. Add pasta. Add toppings. Eat it plain. It is both delicious and versatile.
- 1 large onion, chopped
- 1 16 oz. bag vegetable blend, frozen
- 1 28 oz. can chopped tomatoes
- 4 cups water
- 3 tbsp chicken bouillon granules
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning blend
- 2 tbsp garlic, minced
- salt and pepper, to taste
Thaw frozen vegetables and chop into bite-sized pieces.
Add 4 cups of water and 3 tbsp chicken bouillon granules to the inner pot of the Instant Pot. Stir to combine. (If you prefer, use 4 cups of broth, either chicken or vegetable. Omit the bouillon granules.)
Add the can of tomatoes (with the juice), ketchup, Worcestershire sauce, Italian season, and minced garlic to the pot and stir.
Add the vegetables and chopped onion. 1/4 cup dried minced onion can be used in place of the chopped onion.
Close the lid of the Instant Pot and set the lid to the Seal position.
Press the Soup button. (If your pressure cooker doesn't have a Soup button, use the Manual button and set the cook time for 30 minutes.)
It takes the pot about 20 minutes to come up to pressure before the 30 minute cook time begins.
After the cook time is complete, turn the pot off and allow a natural pressure release. This will take 20-25 minutes. If you prefer to do a quick pressure release, turn the vent knob off and on in short spurts to prevent the possibility of liquid shooting out of the vent with the steam.
The soup will be chunky. If you prefer a puree, use an immersion blender directly in the pot.