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instant pot tomato soup and grilled cheese recipe

Instant Pot Tomato Soup

A heartier tomato soup with added plant-based protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: budget dinners, meatless, Soup
Ingredients Equipment Method Video

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 1 red bell pepper roughly chopped
  • 3-4 whole carrots roughly chopped
  • 4 cloves garlic smashed or rough chopped
  • 2 tbsp tomato paste
  • 1/4 cup walnuts
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp honey optional
  • 1.5 cups yellow split pigeon peas
  • 1 28oz San Marzano whole tomatoes or any can of crushed tomatos
  • 4 cups chicken broth homemade bone broth is best!
  • 1/2 cup half & half or cream mix in at the end
  • 1 tsp apple cider vinegar mix in at the end

Equipment

  • 1 Immersion Blender
  • 1 Instant Pot

Method
 

  1. Turn on the saute function on the instant pot and add oil to the pot. Saute onion, carrots, and red pepper for a few minutes.
  2. Push veggies to the side and add garlic, tomato paste, walnuts, and spices to the hot pot. Let those flavors bloom with a quick toast for about a minute, stirring to prevent burning.
  3. Mix in split pigeon peas, broth, honey, and tomatoes.
  4. Cover the instant pot with the lid, seal it, and set it to high pressure for 15 minutes.
  5. After cooking, let it depressurize for 10-15 minutes. Release the pressure and open the lid. Blend with an immersion blender until smooth. The soup will be VERY hot so be careful here.
  6. Mix in the cream and a small splash of vinegar. Adjust salt to taste and adjust thickness with additional broth if needed.

Video