Tomato Soup
Source: The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results
Dairy free: skip cream and Boursin, add 1 extra cup broth for consistency
Jump to Instructions ↓A rich, velvety tomato soup built on two cans of whole peeled tomatoes, Boursin, heavy cream, and Old Bay — more layered than anything from a carton. The scallions, onion, and carrot are sauteed with sherry first, which builds sweetness and depth before the tomatoes ever go in. Boursin (any flavor) dissolves into the blended soup and gives it a subtle herby creaminess that cream cheese alone doesn't.
Ingredients
Saute
- 3 tablespoons extra-virgin olive oil
- 1 bunch scallions, sliced
- 1 yellow onion, diced
- 1 large carrot, peeled and sliced into 1/2 inch chunks
- 2 tablespoons cooking sherry
Pre-pressure cook
- 2 (28-ounce) cans whole peeled tomatoes, with their juices
- 1 cup vegetable broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried basil
- 1.5 teaspoons Old Bay seasoning
- 1 teaspoon dried thyme
Post-pressure cook
- 1 (6-ounce) can tomato paste
- 1 cup heavy cream or half-and-half
- 1 (5.2-ounce) package Boursin spread (any flavor) or 4 ounces cream cheese, cut into chunky cubes
- 1.5 teaspoons seasoned salt
- 1 teaspoon black pepper
Note: You may need more seasoned salt to taste. We did 2-2.5 teaspoons
Note: The soup came out too thick for our taste. I just added 1 more cup of vegetable broth to adjust the consistency.
Instructions
- Pour olive oil, hit saute, and let it heat up
- Saute scallions, onion, and carrot for 10 minutes, until they begin to soften and brown
- Add the cooking sherry and cook for 1 minute longer
- Add
pre-pressure cookingredients and stir well - Pressure cook on high for 5 minutes
- Quick release when done
- Stir in tomato paste and blend until everything is smooth
- Stir in everything else from
post-pressure cookingredient list
Note: Optionally make grilled cheese croutons for serving
Grilled Cheese Croutons
Ingredients
- 4 slices sandwich bread of choice (pumpernickel swirl or rye suggested by the author)
- Butter or mayonnaise
- Sliced melty cheese (american suggested by the author)
Process
- Heat a frying pan over medium heat
- Spread butter or mayo on one side of each slice, and place that side against pan's hot surface
- Top with 2-3 cheese slices, and then the other slice of the bread
- Grill for 3-4 minutes and then flip
- Let it cool for 2 minutes and then slice into 1 inch crouton cubes
Storage
I wouldn't store it for more than couple of days, because of milk-based ingredients. We got exactly 6 servings out of it.
Notes
Simply amazing. We've tried a few different store-bought soups, also made a few at home, but this one turned out to be our most favorite so far.
Added Aug 27, 2026 · Updated Oct 27, 2026