Instant Pot Creamy Tomato Dill Soup
Here's the best homemade creamy tomato soup recipe I've found. Instant Pot Creamy Tomato Dill Soup is a quick tomato soup recipe made with canned tomatoes.
Servings: 6 servings
Chef Alli
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Ingredients
- 4 scallions, chopped, green and white parts both
- 4 cloves garlic, minced
- 2 ribs celery, diced small
- 3 Tbs. unsalted butter
- 2 pinches kosher salt
- 1-2 tsp. granulated sugar
- 28 oz. stewed tomatoes, with juices, pureed in the food processor
- 1 tsp. dried dill may substitute 1 tablespoon fresh dill, if preferred
- 1 1/2 cups whipping cream or half and half (if using half and half, you may need to thicken the soup with a bit of cornstarch slurry)
Instructions
- Using the sauté setting on the Instant Pot, melt the butter; add scallions, garlic, and celery, cooking the vegetables for just a couple minutes.
- Add the salt, sugar, tomatoes, and dill; securely lock the Instant Pot lid into placed, then and choose the high pressure setting, setting the timer to 3 minutes; bring the Instant Pot to full pressure.
- When the timer sounds, use a quick release to release all the pressure from Instant Pot; unlock the lid, then stir in the cream.
- Serve at once, or let the soup fully cool , chilling it to serve at a later time.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Be sure you don’t add the whipping cream before you pressurize the Instant Pot. Any dairy products needed in Instant Pot recipes should always be added after the pressurizing process.
If you are using half-and-half or fat-free half-and-half instead of whipping cream, you’ll need to thicken the soup with a cornstarch slurry.
To make a cornstarch slurry, combine 2 Tbs. water (or broth) with 2 Tbs. cornstarch in a small bowl, whisking until smooth. Add the slurry, a little bit at a time into the hot soup, stirring until the soup thickens. **The soup will also continue to thicken as it cools.
Nutrition
Calories: 298kcalCarbohydrates: 12gProtein: 3gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 443mgPotassium: 393mgFiber: 2gSugar: 7gVitamin A: 1411IUVitamin C: 13mgCalcium: 111mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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