Skinnytaste · by Gina Homolka★ 4.5 (41)
Instant Pot Tomato Soup
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 22%
CARBS 17G36% OF CAL
3G FIBER2G OTHER11G TOTAL SUGAR
FAT 9G42% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky tomato soup made quickly in an Instant Pot with chicken broth, cream, and fresh herbs. Comforting and good for meal prep, it comes together in about 45 minutes.
mainamericansoup🌀 blender🥘 pressure cookergluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 2 tablespoons all purpose or gluten-free flour
- 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
- 1 3/4 cups reduced fat (2% milk)
- 28 oz can San Marzano whole plum tomatoes (with juice)
- 1 sprig fresh thyme
- 1/4 cup fresh basil (chopped)
- 2 bay leaves
- Parmesan or Romano cheese rind (optional)
- 1/3 cup grated Pecorino Romano cheese
- 3/4 teaspoon kosher salt (or more to taste)
- fresh black pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 22%
CARBS 17G36% OF CAL
3G FIBER2G OTHER11G TOTAL SUGAR
FAT 9G42% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 931mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 178mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 931MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.