Well Plated · by Erin Clarke★ 4.6 (18)
Instant Pot Tomato Soup
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 9%
CARBS 25G60% OF CAL
6G FIBER4G OTHER15G TOTAL SUGAR
FAT 8G40% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety tomato soup made quickly in a pressure cooker with pantry staples—canned tomatoes, sun-dried tomato, and herbs. Healthy, satisfying, and good year-round.
mainamericansoup🌀 blender⚙️ food processor🥘 pressure cookerdairy freegluten freevegan
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons good quality extra-virgin olive oil (plus additional for serving)
- 1 large yellow onion (chopped)
- 2 carrots (scrubbed and diced)
- 3 cloves minced garlic (about 1 tablespoon)
- 1 cup low sodium vegetable broth or chicken broth
- 1 28-ounce can crushed tomatoes
- ¼ cup dry-packed sun-dried tomatoes
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 springs fresh thyme (or ½ teaspoon dried thyme leaves)
- Chopped fresh basil or parsley
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 9%
CARBS 25G60% OF CAL
6G FIBER4G OTHER15G TOTAL SUGAR
FAT 8G40% OF CAL
1G SAT6G 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
- 25m
- Sodium
- 558mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1003mg
- Calcium
- 63mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.