Instant Pot Copycat Campbell's Tomato Soup
Description
Smooth, creamy, slightly sweet tomato soup that tastes like the canned classic — made in the Instant Pot in about 30 minutes, with no burn notice.
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups chicken or vegetable broth
- 48 ounces canned whole peeled tomatoes, with juices (two 24-oz cans)
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon baking soda
- 1 cup whole milk
Instructions
- Press Sauté. Melt the butter, then add the onion and cook 4–5 minutes until soft and translucent.
- Add the garlic and tomato paste. Cook 1 minute, stirring, until the paste darkens.
- Pour in the broth and scrape the bottom of the insert completely clean. Press Cancel.
- Add the tomatoes with their juices, the sugar, and the salt. Do not stir — leave the tomatoes sitting on top of the broth.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
- Let the pressure release naturally, about 15 minutes.
- Stir in the baking soda. Blend with an immersion blender until completely smooth, 60–90 seconds.
- With the pot off, slowly stir in the milk. Taste and adjust salt and sugar. Serve hot.
Equipment
- 6-quart Instant Pot or Ninja Foodi, immersion blender,
Notes
- Burn notice prevention: deglaze thoroughly in step 3 and do not stir in step 4.
- 3-quart Mini: halve all ingredients.
- Freezing: freeze before adding milk; stir in fresh milk when reheating.
- Dairy-free: substitute olive oil for butter, full-fat canned coconut milk for whole milk, and vegetable broth.
Nutrition
Serving: 1ServingCalories: 118kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 1081mgPotassium: 573mgFiber: 3gSugar: 11gVitamin A: 655IUVitamin C: 24mgCalcium: 130mgIron: 2mg