On chilly nights there’s nothing more comforting than a big bowl of soup! Warm up with this quick and easy Instant Pot Creamy Tomato Soup recipe made with yogurt.
This is the perfect light meal to whisk the chill away in a hurry. It isn’t quite un-sweater weather yet, and any excuse to serve up a bowl of our Instant Pot Creamy Tomato Soup works for me.
I created this recipe because I have a love for tomato soup but wanted something with the creamy undertones that only yogurt can deliver. I also added homemade vegetable broth, tossed in garlic cloves, a yellow onion, a bit of balsamic vinegar, smoked paprika, and love. Lot’s of love!
And speaking of love, I love my Instant Pot. Soup making has never been easier and with my wand blender, there’s no more transferring soup into a stand blender. I also love how fast the Instant Pot gets food done! Gotta love that! So, nowadays making soup has never been easier. I make it more often and in a fraction of the time. How cool is that? Very cool indeed.
Instant Pot Creamy Tomato Soup Recipe
Ingredients:
- 5 ripe vine tomatoes
- 3 cups homemade vegetable broth or chicken stock
- 1 medium yellow onion
- 1 cup plain yogurt
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- freshly cracked black peppercorns
- 3 tablespoons of grated Parmigiano-Reggiano
Directions:
- Remove the lid and press the Sauté button on the Instant Pot. Add the extra virgin olive oil.
- When the oil is hot add the chopped onion and sauté until the onions are soft.
- Remove the stems from the tomatoes and place them into the pot. Put the lid on and lock it into place. Press the Steam button and steam for 10 minutes.
- Remove the lid and pour in three cups of chicken or vegetable stock. Also add the yogurt, garlic cloves, balsamic vinegar, smoked paprika, Kosher salt, and freshly cracked black peppercorns to taste.
- Place the lid back on and steam for another 10 minutes. Remove the lid and use a blending wand to puree the soup. Press the Warm button and allow the soup to simmer for 15 minutes.
- Spoon the Creamy Tomato and Yogurt Soup into serving bowls and top with grated Parmigiano-Reggiano, and serve.
Printable Recipe for Instant Pot Creamy Tomato Soup
Instant Pot Creamy Tomato Soup Recipe
Ingredients
- 5 ripe vine tomatoes
- 3 cups vegetable broth or chicken stock
- 1 medium yellow onion
- 1 cup plain yogurt
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- Freshly cracked black peppercorns
- 3 tablespoons of grated Parmigiano-Reggiano
Instructions
- Remove the lid and press the Sauté button on the Instant Pot, add the extra virgin olive oil.
- When the oil is hot add the chopped onion and sauté until the onions are soft.
- Remove the stems from the tomatoes and place them into the pot. Put the lid on and lock it into place. Press the Steam button and steam for 10 minutes.
- Remove the lid and pour in three cups of vegetable broth. Also add the yogurt, garlic cloves, balsamic vinegar, smoked paprika, Kosher salt and freshly cracked black peppercorns to taste.
- Place the lid back on and steam for another 10 minutes. Remove the lid and use an emersion blender to puree the soup.
- Press the Warm button and allow the soup to simmer for 15 minutes.
- Spoon the Creamy Tomato Soup into serving bowls and top with grated Parmigiano-Reggiano, and serve.
More Soup Recipes:
Vegetable Garden Minestrone Soup
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Shannon says
Thank you, Great recipe!
Judee@gluten free A-Z Blog says
This looks really good. I have to get an instant pot!!!