Instant Pot Tomato Soup (Keto)
Equipment
- 1 instant pot
- 1 immersion blender
- 1 wooden spoon
Ingredients
- 1 tablespoon extra virgin olive oil or regular olive oil
- 1 sweet onion diced (e.g. Vidalia)
- 2 cloves garlic minced
- 1 cup of canned fire-roasted tomatoes or you can roast fresh tomatoes
- ⅓ cup low-sodium vegetable broth or chicken broth if you prefer
- 16 oz marinara sauce choose one without added sugar such as RAO's, or homemade Pomodoro sauce
- 2 teaspoon granular sweetener e.g. Erythritol
- 1 tablespoon tomato paste not tomato sauce
- ¼ cup chopped fresh basil preferred, or ½ tablespoon dried basil plus extra to garnish
- ½ teaspoon Italian seasoning
- Salt and ground black pepper to taste
- ⅓ cup heavy cream or enough to get to your ideal thickness. If you prefer, use Greek yogurt
- 2 oz cream cheese softened
- ¼ teaspoon xanthan gum You can omit it if you don't have it and add extra 1-2 oz cream cheese to the soup
Instructions
- Turn on the sauté function of your Instant Pot and let it heat for about 2 minutes. Sauté the onion for 3-4 minutes, stirring now and then, until tender. Add the garlic and cook for 30 seconds while stirring.
- Stir in the roasted tomatoes and then the broth to deglaze any browned bits of the onion from the pot.
- Add the marinara sauce, sweetener, tomato paste, and seasonings (basil, Italian seasoning, salt, and pepper).
- Turn off the sauté function. Lock the lid, turn the valve to sealing, and set it to HIGH pressure for 15 minutes. After cooking, let the pressure release naturally, for about 5-10 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, in 2 batches, either in your blender or food processor.
- Adjust the broth and seasoning to taste to get to your ideal thickness and flavor.
- Serve hot with a melty low-carb grilled cheese sandwich.
Recipe Notes
Nutrition
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