Tomato soup that tastes great and fills you up, made easily in the Instant Pot with peas and colorful vegetables diced into crayon-like shapes. Great for a quick and filling meal.
Ingredients: 1 can 28 oz crushed tomatoes. 1 can 14 oz diced tomatoes. 1 cup frozen peas. 1/2 cup diced carrots. 1/2 cup diced celery. 1/2 cup diced onion. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup heavy cream optional. 1/4 cup chopped fresh basil for garnish. Grated Parmesan cheese for topping.
Instructions: Turn on the Instant Pot and select the 'Saute' function. Add olive oil, onion, celery, and carrots. Saute until vegetables are softened. Add minced garlic and saute for an additional 30 seconds. Pour in crushed tomatoes, diced tomatoes, frozen peas, vegetable broth, basil, oregano, thyme, red pepper flakes, salt, and pepper. Stir to combine. Secure the Instant Pot lid, ensuring the valve is set to 'Sealing.' Cancel the 'Saute' function and select the 'Soup' function. Set the timer for 5 minutes. Once the cooking is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick pressure release. Open the lid and stir in heavy cream if desired. Serve the tomato soup hot, garnished with fresh basil and grated Parmesan cheese. Enjoy your Instant Pot Tomato Soup with Peas and Crayons!
Prep Time: 15 minutes
Cook Time: 10 minutes
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