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Homemade Tomato Soup in the Instant Pot

September 1st, 2018 at 09:28 pm

I made tomato soup from scratch for the first time today. I had a big glut of tomatoes from the garden and what was left over from what Mom brought home from eastern Washington. I made it in the 8 quart Instant Pot and it was really good. I don't even like tomato soup and I liked this soup. I thought I'd pass along what I did.

Ingredients:
1 small yellow onion, diced small
2 stalks of celery, diced small
1 cup shredded carrots
1/2 cup red bell pepper, diced small
2 heaping tbsp minced garlic
salt
pepper
Italian seasoning
Tomatoes cut into wedges
2 cups broth

I started by putting the pot onto saute mode and sauteed the onions, celery, carrots, and bell peppers for 3 minutes, added a few shakes of salt, a few shakes of pepper, and 8 shakes of Italian seasoning and stirred. Then I sauteed for 3 more minutes and added the garlic, sauteeing for 30 seconds more.

Turn off the saute feature and add enough tomatoes to go up to the fill line. This was probably about 10 pounds of tomatoes. Add two cups of broth. I used chicken broth. Add one tbsp of salt and 1 tsp of pepper.

Put on the lid and set it to sealing. Select the stew button (meat/stew on some models) and bring the timer to 50 minutes. Cook. When the time is up do a quick release of the pressure. Remove the lid with the steam going away from you.

Use an immersion blender to blend the tomatoes up. Taste and adjust seasoning. I we ended up adding two more tsp of salt and 1/2 a tsp of pepper, and 1 more tbsp of Italian seasoning.

Ladle into pint jars and pressure can for 20 minutes. This makes 8 pints. Or you can can half, like I did and to the remaining soup add 1/2 cup of milk and 2 cups of fresh basil, blending again until smooth.

Both versions tasted really good to me and the kids and DH all loved it. I am happy, because now I can can up more soup when I get enough tomatoes. As they get ripe in the garden, I can core them and cut them up and then throw them in the freezer until I get enough. That way, I don't have to leave them setting out for the fruit flies to hatch out on. I have already canned all the diced tomatoes and wedges that I am going to this summer, so this will use up the rest of what I produce really easily.

As a side note, I canned the soup in the 8 quart Power Cooker XL electric pressure cooker. It has a canning feature. I have been very happy with it. I have only used it to can broth before, but it has always worked great. I like not having to baby-sit the process and it works well for small batches like this, where I won't have to drag out the big canner.

It is nice to have 2 electric pressure cookers, too. While I prefer the Instant Pot, it does not have the canning feature. Once I get a new inner pot for the XL, I will be much happier. The IP's stainless steel inner pot fits in the XL, so I will order one of those. The non-stick coating that came on the XL scratched off withing the first 2 months, so I only use pot-in-pot cooking or the canning feature on that one. With the other kind of inner pot, I will be able to fully use it again.

1 Responses to “Homemade Tomato Soup in the Instant Pot”

  1. rob62521 Says:

    Your soup sounds wonderful!

    Do you make spaghetti sauce? I know you said you have enough canned tomatoes? DH has bell peppers and lots of herbs and I add these to tomatoes as well as mushrooms and diced onions and let it cook down and then take an immersion blender and then can the spaghetti sauce.

    I have an XL too and have used it to can small batches of stuff.

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