Instant Pot Tomato Soup

A heartier tomato soup with added plant-based protein.

Course budget dinners, meatless, Soup

Prep Time 10

Cook Time 30

Servings 6

2 tbsp olive oil
1 onion roughly chopped
1 red bell pepper roughly chopped
1-2 cups cauliflower florets
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
2 tsp italian seasoning
1 tbsp honey
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! May need more broth at the end, to thin out soup as needed
1/2 cup half & half or cream mix in at the end
1 tbsp apple cider vinegar mix in at the end

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, cauliflower, 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.