Delicious and Nutritious Tomato Vegetable Soup Recipe
Hungry for a wholesome and delicious meal that’s both satisfying and good for you? Look no further than this Instant Pot Tomato Vegetable Soup recipe. It will warm you up on cold nights and provide the comfort of home cooking with its fresh, vibrant flavors.
If you’re short on time, this recipe is perfect for a quick and easy meal that doesn’t skimp on taste. Using an Instant Pot ensures that the soup is ready in a fraction of the time it would take on a stove top without compromising flavor or texture.
Made with frozen chopped spinach, cooked pasta, ground pepper, salt, chicken broth, beef broth, diced tomatoes, frozen green beans, garlic cloves, celery ribs, yellow onion, among other ingredients, this soup is packed full of flavor and health benefits. Best of all, it can be customized to fit your taste preferences with a few simple substitutions and variations.
Whether you’re vegan or not, this soup is perfect for anyone looking to add more vegetables to their diet while still enjoying a flavorful meal. So grab your Instant Pot and let’s get started!
Why You’ll Love This Recipe
Fellow food lovers, let me tell you about my newest kitchen obsession: the Instant Pot Tomato Vegetable Soup Recipe. When it comes to comfort food, few things beat a warm bowl of soup on a chilly night. And this recipe certainly delivers on that front! But what makes it stand out from other vegetable soups? Let me count the ways.
Firstly, it’s incredibly easy to make. With the Instant Pot doing most of the work, you can have this soup on your table in under an hour. No need to hover over a stove or wait for hours for it to simmer – this recipe suits even those with the busiest schedules.
But perhaps more importantly, it’s simply delicious. Bursting with rich tomato flavor and loaded with nutritious vegetables like chopped spinach, green beans, and celery ribs, every spoonful is a satisfying blend of savory goodness that will warm your soul. I myself am not usually a spinach fan but trust me, in this soup, it just works perfectly.
And while it might be chock-full of vegetables, it’s certainly not lacking in substance. If you’re looking for something heartier, try tossing in some cooked pasta or even ground beef for a beef vegetable soup twist. With all the savory flavors and different textures in each bite, this is sure to be a hit with kids and adults alike.
So there you have it – an easy-to-make and delicious soup that beats out other recipes in both taste and convenience. Trust me when I say that once you’ve tried this Instant Pot Tomato Vegetable Soup Recipe, you’ll be hooked.
Ingredient List
Here are the ingredients you’ll need to make this delicious instant pot tomato vegetable soup recipe:
- 1 tablespoon of olive oil
- 1 yellow onion, diced
- 2 garlic cloves, finely minced
- 2 celery ribs, diced
- 1 medium red bell pepper, diced
- 1 cup of diced potatoes
- 1 cup of frozen chopped spinach
- 1 cup of frozen green beans
- 15 ounces of diced tomatoes with their juices
- 4 cups of vegetable broth or a mix of chicken and beef broth for added flavor
- 2 tablespoon of tomato paste
- 1 tablespoon of ground pepper
- Salt to taste
Make sure to have all the ingredients on hand before starting the recipe. Don’t forget that you can add or substitute some ingredients to suit your taste preferences.
The Recipe How-To
Let’s dive into the exciting part of this recipe — the How-To! This Instant Pot Tomato Vegetable Soup Recipe is a one-pot wonder that is quick and easy to make. You will need an Instant Pot or any electric pressure cooker to prepare this fabulous pressure cooker vegetable soup.
1. Sauté Aromatics and Seasonings
First, press the “saute” setting on your Instant Pot or electric pressure cooker and let it heat up. Add 2 tablespoons of olive oil, then add the diced yellow onion, minced garlic cloves, and finely minced celery ribs. Season with salt and ground pepper, then stir to combine all the ingredients.
2. Add Broth and Vegetables
Add in 4 cups of Vegetable stock (or a combination of chicken broth and beef broth) along with 1 can of diced tomatoes (15 ounces), a cup of frozen green beans, a cup of frozen chopped spinach, one medium-sized red Bell pepper (diced), and two minced potatoes. Stir in a tablespoon each of tomato paste and Italian seasoning.
3. Select Pressure Cook Settings
Close the lid on your Instant Pot, set the valve to the “sealing” position, then select manual or high-pressure cook settings for 12 minutes.
4. Quick Release Pressure
Once done cooking, carefully do an instant release to quickly release pressure by turning the valve to “venting.”
5. Add Cooked Pasta
Finally, add a cup or two of cooked pasta into your Instant Pot if desired (optional). Stir to combine all ingredients well.
Congratulations! Your instant pot vegetable soup is ready to be served!
Tip: To make it more filling, you can also add some ground beef or chicken breast as variations to make it like vegetable beef soup or crock-pot chicken soup.
Substitutions and Variations
For those who want to experiment with different flavors or have dietary restrictions, there are plenty of substitutions and variations you can make to this Instant Pot Tomato Vegetable Soup recipe.
Instead of using frozen chopped spinach, you can swap in fresh spinach leaves or kale. If you’re looking for added protein, cooked chicken breast or ground beef can be a tasty addition.
For a heartier soup, try adding in cooked pasta or rice towards the end of the cooking process. You can also swap out some of the vegetable broth for beef broth to create a richer flavor profile.
If you want to spice things up, try adding in some red pepper flakes or cayenne pepper. For a smoky flavor, replace the diced tomatoes with fire-roasted tomatoes.
For those with dietary restrictions, simply omit any ingredients that do not fit into your dietary needs. For example, if you don’t eat meat, use vegetable broth instead of chicken broth and leave out the ground beef.
The possibilities are endless with this recipe – don’t be afraid to get creative and make it your own!
Serving and Pairing
Ah! Rejoice my friend as the dish is finally ready to be served. Now, you have two options, you can either relish it piping hot off the stove, or let it cool down a bit and dive into a bowl of flavourful goodness. Although it tastes great on its own, I strongly recommend garnishing it with some fresh thyme or basil leaves, which adds a refreshing aroma and an earthy taste.
Tomato vegetable soup is a versatile, heartwarming meal that can be paired with a plethora of food options. You can pair it with spicy garlic bread, cheesy sandwiches or crispy crackers for a light yet satisfying lunch. As for the dinner table, you can enjoy this wholesome concoction with fluffy rice, gourmet salad and grilled chicken for an ultimate feast.
The soup makes a delectable side dish and can complement the main course dishes quite smoothly. Pairing it with lamb chops or succulent beef steaks rounded off with creamy mashed potatoes and sautéed vegetables will steal everyone’s heart on your dining table.
To elevate the experience and make your meal complete, I recommend pairing this fabulous pressure cooker vegetable soup with a glass of Chardonnay or Sauvignon Blanc. The fruity tinge in the white wine serves as an excellent palate cleanser, nullifying any oily or greasy aftertaste that may linger in your mouth.
Lastly, share this hearty Instant Pot tomato vegetable soup recipe with your loved ones for any potluck lunches or a cozy family dinner. Its simplicity and richness will leave them desiring more!
Make-Ahead, Storing and Reheating
When it comes to soup, it’s always a good idea to prepare it in advance and enjoy it throughout the week. Luckily, this Instant Pot tomato vegetable soup is perfect for make-ahead meals!
To make ahead of time, simply follow the recipe as directed and allow it to cool completely before transferring it to an airtight container or several individual containers. This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
When you’re ready to reheating your soup, there are a couple of ways to do it. If you’ve refrigerated your soup, you can reheat it on medium heat on the stovetop while stirring frequently until warmed through. If you’ve frozen your soup, defrost it in the refrigerator overnight before reheating on the stovetop with medium heat.
Alternatively, if you’re short on time, you can use your microwave instead. Transfer a single serving of soup to a microwave-safe dish and heat on high for 1-2 minutes or until heated through. Be sure to stir the soup occasionally during heating.
To maximize the taste and texture of your reheated soup, I recommend adding a bit of additional broth or water to thin it out slightly as soups tend to thicken slightly when stored. Additionally, I recommend seasoning with a bit more salt and pepper as needed after reheating.
Overall, this Instant Pot tomato vegetable soup is versatile and convenient thanks to its make-ahead capabilities and easy reheating techniques-which makes it the perfect meal for busy weeknights or work lunches!
Tips for Perfect Results
Now that you have all the ingredients in your Instant Pot and your vegetable soup is cooking, here are some essential tips for creating the perfect bowl of soup:
1. Don’t overcook the vegetables
Overcooked vegetables can easily turn your soup mushy and unappetizing. For this reason, it is important to closely monitor the cooking time and release the pressure once finished.
2. Use a timer
The cooking time could vary depending on whether or not you are using fresh or frozen ingredients. It is helpful to use a timer to keep track of the cooking process so as not to overcook the vegetables.
3. Adjust seasoning at the end of cooking
It’s best to wait until the soup has been cooked before adjusting seasoning. Once the soup has been tasted, salt and pepper can be added according to taste.
4. Experiment with different types of stock
Vegetable broth is typically used in this recipe, but you can experiment with using chicken or beef broth for additional flavor.
5. Add cooked pasta or rice at the end
If pasta or rice is going to be included in your soup, it’s best to cook it separately instead of adding it directly into the Instant Pot.
By incorporating these tips into your cooking routine, you’ll be creating delicious vegetable soups that are full of flavor and savory goodness.
Bottom Line
Now that you have all the details to make this Instant Pot Tomato Vegetable Soup at home, what are you waiting for? Trust me, your taste buds will thank you later! Whether you’re cooking for your family, hosting a dinner party or simply looking for a warm bowl of comfort food on a cold day, this soup is the perfect choice. With endless possibilities for customization and variations, you won’t get bored of making it again and again. So go ahead and grab your instant pot to let the magic begin!
Remember to experiment with different vegetables, spices, and herbs according to your preferences. You can also double the recipe and freeze the leftovers for future meals or enjoy it again for lunch the next day. This soup is not only delicious but also packed with nutrients, making it an excellent choice for a healthy diet.
In conclusion, this Instant Pot Tomato Vegetable Soup is not just another soup recipe – it’s an experience that takes your taste buds on a journey of flavors and aromas. It’s a fabulous pressure cooker vegetable soup that is easy to cook, delicious to eat, and always satisfying. So put on your apron, gather your ingredients and let’s get ready to cook. With this recipe at hand, you can now impress your guests with your cooking skills or show your family some love by serving them something homemade and delicious. Happy cooking!
Instant Pot Tomato Vegetable Soup Recipe
Ingredients
- 2 teaspoons grapeseed oil
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 tablespoon Vegeta
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 cups frozen green beans
- 1 (28 ounce) can diced tomatoes
- 4 cups beef broth
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups cooked pasta
- 1/4 cup frozen chopped spinach
Instructions
- Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
- Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
- Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
- Recipe Notes.
- I heated my Beef broth in the microwave before adding to soup.
- I added a cube of my frozen pesto with the spinach.
Add Your Own Notes
Nutrition
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