Instant Pot Tomato Cheddar Soup
I’ve never met a tomato soup I didn’t like. And the season for soup is coming!
When time is of the essence, your instant pot will save the day!
This rich and creamy soup can be prepared in less than 30 minutes.
Talk about comforting!
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Yield6 servings
- Energy167 cal
Ingredients
- • 2 tbsp avocado oil
- • 1/2 cup chopped onion
- • 1 stalk celery, chopped
- • Salt and pepper
- • 2 cloves garlic, minced
- • 1/2 tsp dried thyme
- • 1 lb fresh tomatoes, coarsely chopped
- • 4 cups chicken broth
- • 4 ounces cream cheese
- • 6 ounces shredded cheddar cheese
Instructions
Preparing the spices
1
Turn the Instant Pot on to the sauté function and add the oil. Once hot, add the onion and celery and sprinkle with salt and pepper. sauté until tender, about 4 minutes.
2
Add the garlic and the thyme and cook another minute, then add the tomatoes, broth, and cream cheese. Seal the lid and cook on manual high for 10 minutes. When the cooking is complete, let the pressure release naturally for 10 more minutes.
3
Release the remaining pressure, remove the lid and add the shredded cheese. Blend the soup with an immersion blender and season to taste.
Recipe Source: asweetlife.org
- 6 servings per container
- Amount per serving
- Calories167
- % Daily Value*Standard DV
- Total Fat18.62 g78 g23.87%
- Total Carbohydrate6.54 g275 g2.38%
- Dietary Fiber1.3 g28 g4.64%
- Protein11.04 g50 g22.08%
- Food Energy:233 kcal
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