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Instant Pot Tomato Soup - Dump and Go Dinner

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 Recipe By

Ingredients

  • 45 ounces Diced Tomatoes, Canned
  • 3 cups Vegetable Broth/Stock
  • 1/2 cups mince Onion
  • 1 cup dice Carrot
  • 1 teaspoon Thyme, Dried
  • 1 teaspoon Oregano, Dried
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 whole Bay Leaf
  • 4 tablespoons Butter
  • 2/3 cups Whole Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 131 Calories
  • 7g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 17mg Cholesterol
  • 762mg Sodium
  • 15g Total Carb
  • 4g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 3g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 8 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all ingredients in Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally.
  6. Remove bay leaf.
  7. Blend using immersion blender or in batches in a traditional blender.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 8 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Let pressure release naturally.
  7. Remove bay leaf.
  8. Blend using immersion blender or in batches using a traditional blender.

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