Place the tomatoes, garlic, carrots, onion and thyme into the Instant Pot and place it on the sauté setting.
Sauté until the tomatoes have softened.
Add the tomato puree, the vegetable stock and salt and pepper.
Stir well.
Place the lid on the Instant Pot, set the valve to sealing and cook on manual for 5 minutes.
Manually release pressure.
Blend and serve with warm bread.
Notes
You don’t need any oil in this Instant Pot Tomato Soup because the tomatoes are wet and will not burn. We used the stock cubes in the pack.But as they were local to where we were, we would recommend this instead. Or if you are outside of the US then this is another favourite of ours. If you want it really creamy, then when you blend it add 2tbsp of soft cheese.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
Are We Friends On Pinterest?If we are not and you use Pinterest then follow us @RecipeThisBlog for more delicious recipes.
Fancy A Video?Subscribe to the Recipe This YouTube Channel for full length recipe videos. Don't forget to click the bell icon to be notified when we upload a new video. Subscribe Here!