Easy Pressure Cooker Tomato Soup – Dump & Start

This dump and start tomato soup made with canned tomatoes is a super-fast route to a tasty and wholesome bowl. Simply add all the ingredients to an electric pressure cooker, cook for a few minutes and allow to depressurize naturally for a few more. Blend and serve. It’s that simple! Slimming World syn free. Vegan & gluten free.

Tomato Soup Made with Canned Tomatoes

Sometimes, I just want a warming and hearty tomato soup. I could open a tin, but this is a far better solution: a fat-free, low-calorie recipe where I bung everything into my Instant Pot electric pressure cooker and just press go.

Six minutes later it’s cooked. I leave it for a few minutes for the natural pressure release (NPR), then blend and serve.

It’s vegetarian, vegan and gluten free (if using gluten free tamari rather than soy sauce). It’s suitable for the 5:2 diet and the basic version is Slimming World Syn-Free. Our secret ingredient is lemon juice – squeeze some in just before serving and it really adds a zing and lightness to the finished soup.

I had always thought that frying the onion and garlic was the absolutely essential first stage for making soup, but this recipe proves that it’s not the case. Cooking everything together saves so much time, but the end result is still delicious! This Instant Pot easy tomato soup is one that you will use over and over again. 

Fuss Free Tip – when using canned or tinned tomatoes you get what you pay for. A better brand is well worth the extra cost in terms of flavour, colour and texture.   No need to buy the most expensive, but don’t buy the cheapest.

How to make easy pressure cooker tomato soup

Step one – Pour the tinned tomatoes into your Instant Pot.

Step two – Tip some of the vegetable stock into the empty can to pick up all the tomato juice. Pour the stock into the Instant Pot and stir. 

Step three – Add all the other ingredients except for the lemon juice (reserve the nut butter and sun dried tomatoes too, if you are using them). Season with salt and pepper.

Step four – Secure the lid on the Instant Pot (check you have put the seal in) and turn the weight on top to ‘sealing’.

Step five – Cook on high pressure for 6 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and adjust the timer for 6 minutes.)

Step six – Once cooked, leave the Instant Pot on automatic ‘Keep Warm’ for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.

Step seven – Once the pressure is released, open the pot and use an immersion or stick blender to process until smooth.

Fuss Free Tip If blending hot using a jug blender, don’t seal the jug closed, but loosely cover the hole in the jug lid with a piece of kitchen paper that you hold in place with a clean cloth. If you blend the soup with the lid sealed down, the pressure will build and explode, sending hot soup all over the kitchen.

Step eight – Add the nut butter, tahini and/or sun dried tomatoes if using, and blend again. Squeeze in some fresh lemon juice (or add a cube of frozen juice). Check the seasoning and adjust if needed. Serve immediately, garnished with your favourite seeds and fresh herbs.

Easy additions and variations

• For a creamy soup, add a spoonful of nut butter or tahini. (This means the soup won’t be Slimming World Syn Free.)
• A few sun dried tomatoes add another layer of flavour.
• Mix up the herbs or use fresh. Try herbes de Provence, basil, thyme or oregano.
• Add a spoonful of pesto.
• Add a dash of chilli sauce.

Hints and Tips – Easy Instant Pot Tomato Soup

• You get what you pay for with canned tomatoes – it is worth buying a premium; but not the most expensive, brand.
• Lemon juice – squeeze lots at once in your juicer and freeze in ice-cube trays. Store in the freezer, sealed in plastic boxes or bags. The cubes are endlessly useful.     
• This soup freezes well. I pack it into 500 ml plastic boxes which is the perfect portion for two.  Allow it to defrost in fridge or microwave then reheat.
• If freezing, try using half the volume of stock (make it double strength) Freeze the concentrated soup in muffin cases, then pack into Ziplock bags. Add the frozen soup portions to a pan with half a cup of water per serving, and cook from frozen.

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Pressure cooker easy tomato soup - dump & start {Vegan, GF}

Prep Time

3 mins

Cook Time

12 mins

Total Time

15 mins

 

This dump and start tomato soup made with canned tomatoes is a super-fast route to a tasty and wholesome bowl. Simply add all the ingredients to an electric pressure cooker, cook for a few minutes and allow to depressurize naturally for a few more. Blend and serve. It's that simple!   Vegan and Gluten Free

Course: Soup

Cuisine: Gluten Free, International

Keyword: Dump and start soup, Instant Pot Tomato Soup, Pressure Cooker Tomato Soup

Servings: 3 bowls

Calories: 102 kcal

Author: Helen Best-Shaw

Ingredients

• 400 g canned chopped tomatoes
• 1 cup vegetable stock
• carrot (peeled & roughly chopped)
• 1 stick celery (cut into a few pieces)
• 1/2 onion (peeled & roughly chopped)
• 1 clove garlic
• 1 tbs tomato puree
• 1 tsp soy sauce (or gluten free tamari)
• 1 tbs lemon juice (about 1/2 a lemon)
• 1/2 tsp dried herbs (basil / oregano/ thyme)
• pepper & salt (to taste)

Optional

• 1 tbs tahini or nut butter (for creaminess)
• 20 g sun dried tomatoes (for extra flavour)

Instructions

1. Pour the can of tomatoes into the Instant Pot. 
   

2. Use the vegetable stock to rinse out the empty can, and add to the pot and stir. 
   

3. Layer all the other ingredients on top (reserve the lemon juice, and nut butter and sun dried tomatoes if using). Season with salt and pepper. 
   

4. Secure the lid on the Instant Pot (check you have put the seal in) and turn the weight on top to 'sealing'.
   

   Switch to cook on high pressure for 6 minutes. (Press 'Manual' or 'Pressure Cook' and adjust the timer for 6 minutes.)

5. Once cooked, leave the Instant Pot on the automatic "Keep Warm" for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.
   

6. Once the pressure has been released, open the pot and use an immersion or stick blender to process until smooth. 
   

7. Add the nut butter/tahini and/or sun dried tomatoes if using. Add the lemon juice and blend again. Check the seasoning and adjust if needed.
   

8. Serve immediately, garnished with seeds and fresh herbs.
   

Recipe Notes

Easy pressure cooker tomato soup –  variations, hints and tips

• You get what you pay for with canned tomatoes - it is worth buying a premium; but not the most expensive, brand.
• For a creamy soup, add a spoonful of nut butter or tahini. (This means the soup won't be Slimming World Syn Free.)
• A few sun dried tomatoes add another layer of flavour.
• Mix up the herbs or use fresh. Try herbes de Provence, basil, thyme or oregano.
• Add a spoonful of pesto.
• Add a dash of chilli sauce.
• Lemon juice – squeeze lots at once in your juicer and freeze in ice-cube trays. Store in the freezer, sealed in plastic boxes or bags. The cubes are endlessly useful.     
• This soup freezes well. I pack it into 500 ml plastic boxes.  Allow it to defrost in fridge or microwave then reheat.
• If freezing, try using half the volume of stock (make it double strength) Freeze the concentrated soup in muffin cases, then pack into Ziplock bags. Add the frozen soup portions to a pan with half a cup of water per serving, and cook from frozen.

Nutritional Information

• This recipe is 4 Weight Watchers Smart Points

 

Nutrition Facts

Pressure cooker easy tomato soup - dump & start {Vegan, GF}

Amount Per Serving

Calories 102 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 670mg 28%

Potassium 693mg 20%

Total Carbohydrates 17g 6%

Dietary Fiber 4g 16%

Sugars 9g

Protein 3g 6%

Vitamin A 120.7%

Vitamin C 26.1%

Calcium 8.1%

Iron 14.5%

* Percent Daily Values are based on a 2000 calorie diet.

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