Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (92)
Instant Pot Tomato Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 8%
CARBS 23G71% OF CAL
5G FIBER14G SUGAR4G OTHER
FAT 4G29% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetarian tomato soup made in the Instant Pot with a slow-simmered depth of flavor. Smooth, comforting, and herbaceous, this classic is ready in 30 minutes.
mainamericansoup🌀 blender🥘 pressure cooker⚙️ food processor♨️ grilldairy freegluten free
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Vidalia onion, diced
- 3 large carrots, chopped
- 2 cloves garlic (minced)
- 1 TBSP extra virgin olive oil
- 28 oz canned crushed or diced tomatoes
- 1 cup low-sodium vegetable broth (or chicken broth)
- 1-2 tsp sugar ((optional))
- 1 TBSP tomato paste
- 1/4 cup chopped fresh basil or 1/2-1 TBSP dried basil (plus extra to garnish)
- 1/4 tsp dried oregano
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 8%
CARBS 23G71% OF CAL
5G FIBER14G SUGAR4G OTHER
FAT 4G29% OF CAL
1G 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
- 20m
- Sodium
- 519mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 835mg
- Calcium
- 65mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.