Instant Pot Tomato Soup
A heartier tomato soup with added plant-based protein.
Equipment
- 1 Immersion Blender
- 1 Instant Pot
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
Instructions
- 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.
- 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.
- Mix in split pigeon peas, broth, honey, and tomatoes.
- Cover the instant pot with the lid, seal it, and set it to high pressure for 15 minutes.
- 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.
- Mix in the cream and a small splash of vinegar. Adjust salt to taste and adjust thickness with additional broth if needed.