Instant Pot Tomato Soup for a Comforting Low-Carb Dinner!

This Instant Pot Tomato Soup is a creamy soup made mostly with pantry staples in 30 minutes. It is keto, healthy, vegetarian, and super comforting.

Our easy recipe is tangy, and slightly sweet.  It is perfect for rainy or chilly days, especially when paired with a grilled cheese sandwich.

To make this low-carb tomato soup recipe you will need an Instant Pot, an immersion blender, and a wooden spoon. This means you won't have much to wash afterward.

Extra Virgin Olive Oil Onion Garlic Canned Roasted Tomatoes Marinara Sauce Tomato Paste

Ingredients

Instructions

Let the Instant Pot heat for about 2 minutes. Sauté the onion for 3-4 minutes, stirring now and then, until tender. Then add garlic and cook for a minute.

Stir in the roasted tomatoes and then the broth. Then add the marinara sauce, sweetener, tomato paste, and seasonings.

Turn off the sauté function. Lock the lid, turn the valve to sealing, and set it to HIGH pressure for 15 minutes. Unplug the Instant Pot and add the cream, cream cheese, and xanthan gum.

Use a handheld immersion blender to puree the tomato soup until smooth. Alternatively, you can blend the soup.

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