Incredible Instant Pot Creamy Tomato Soup recipe w/Tortellini
Tomato Soup Recipe Below ↙️
Serves 8+
🐺 1 TB olive oil
🐺 1 TB salted butter
🐺 1 onion, chopped
🐺 1/2 red bell pepper, chopped
🐺 2 Roma tomatoes, chopped
🐺 1 TB minced garlic
🐺 1 tsp cumin
🐺 1 tsp chili powder
🐺 1 tsp paprika
🐺 1/2 tsp marjoram
🐺 1 tsp Italian herbs
🐺 1 tsp dried basil
🐺 1/2 tsp smoked red chili pepper flakes
🐺 1-1/2 tsp sea salt
🐺 1/2 tsp cracked black pepper
🐺 1 TB tomato paste
🐺 1 TB red wine (or apple cider vinegar)
🐺 1 TB apple cider vinegar
🐺 1-1/2 TB brown sugar stevia blend
🐺 2-15 oz cans diced and/or crushed tomatoes
🐺 1-15 oz can tomato sauce
🐺 4 C. chicken broth, unsalted
🐺 1/2 C. grated parmesan cheese
🐺 1/2 C. plain Greek yogurt
🐺 1/4 C. milk (1-2%)
*🐺 2-3 C. frozen tortellini or mini ravioli. See notes
Heat oil + butter w/IP on Saute/More setting. Add onions + peppers. Cook 3-4 mins until softened. Add garlic + tomatoes, cooking addt’l min. Stir often. Add all spices from cumin to black pepper. Stir ~1 min, becoming fragrant. Add tomato paste + caramelize 1 addt’l min.
Deglaze pan with red wine/a.c. vinegar. Scrape bottom well. Add canned tomatoes, sauce, sugar, + chicken broth.
Switch over to High/Pressure Cook mode. Set cook time for 8 mins. Use natural release, ~10 mins.
*Using tortellini: Boil + cook according to package directions, separately. Lightly oil + set aside. (Added last)
Release any remaining steam from IP. Use an immersion blender to puree the soup.
In med. bowl, whisk together parm, yogurt, + milk. Temper by adding a small scoop of soup in the bowl, whisking in to slowly warm. Helps avoid curdling. Stir warmed milk mixture back into the soup. If using tortellini, add now. Season with salt + pepper.
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