Instant Pot Tomato Soup - Dump and Go Dinner
8
Servings
12
Ingredients
2
Comments
This wholesome, instant pot tomato soup comes together easily with just a little effort! Whole milk and a dab of butter round out this classic soup with an irresistible creamy richness is complemented by the hints of thyme and bay leaf.
8
Servings
12
Ingredients
2
Comments
Ingredients
- 45 ounces Diced Tomatoes, Canned
- 3 cups Vegetable Broth/Stock
- ½ cups mince Onion
- 1 cup dice Carrot
- 1 teaspoon Thyme, Dried
- 1 teaspoon Oregano, Dried
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 whole Bay Leaf
- 4 tablespoons Butter
- ⅔ cups Whole Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
Make From Frozen Serving Day Directions
Prog. Pressure Cooker
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 131
- Total Fat
- 7g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 17mg
- Sodium
- 762mg
- Total Carbohydrates
- 15g
- Fiber
- 4g
- Sugar
- 7g
- Protein
- 3g
- WW Freestyle
- 4
2 Comments
Join the discussionI made this over the weekend and it was the best tomato soup I have ever had. My 7yr old licked the bowl! I have been eating it all week and I am going to keep it on hand as a freezer staple!
So glad you loved it!