This Instant Pot tomato soup is ready in 30 minutes, and can be made with fresh or canned tomatoes. It's versatile, nutritious, vegan and gluten-free as written!
01
Sauté shallots in an instant pot. Add garlic and cook for 30 seconds.
02
Then add vegetable stock and scrape with a silicone spatula to deglaze.
03
Add tomatoes, along with the remaining ingredients.
04
Set to high pressure and pressure cook for 15 minutes. Release pressure.
05
Use a handheld immersion blender to puree until smooth. Season and serve hot!
- Choose quality tomatoes. - Cut the vegetables into uniform pieces. - Get all your ingredients prepped before you start cooking.