Light and Creamy Tomato Soup
Nutritional Info Per Serving: 74 Calories, 3.7g Fat (0.4g Saturated), 177mg Sodium, 6.6g Carbs, 1.4g Fiber, 0.5g Sugar, 1.6g Protein
Servings: 6 servings
Calories: 74kcal
Ingredients
- 1 tbsp organic canola oil
- 1.5 cups chopped red onion
- 1/2 tsp ground cumin
- 3/8 tsp salt
- 1/4 tsp hot smoked paprika
- 4 minced garlic cloves
- 28 oz can diced unsalted tomatoes
- 1/2 - 1 cup vegetable stock depending on how thick you like your soups
- 1/4 cup whole milk
- optional: fresh parsley shaved parmesan cheese, and black pepper for garnish
Instructions
- Turn your Instant Pot to the sauté function. Add 1 tbsp canola oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, and 1/4 tsp hot smoked paprika. Sauté for 8 minutes, stirring.
- Add 4 minced garlic cloves, sauté an additional minute. Deglaze any brown onion from the pot by adding the vegetable broth and scraping the sides with a spatula.
- Add 28 oz can diced tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Set to HIGH pressure for 15 minutes. Naturally release pressure for 10 minutes.
- Stir in 1/4 cup whole milk. Use an immersion blender to blend the soup to the consistency you like.
- Optional: Top with fresh parsley, shaved parmesan cheese, and black pepper.
Notes
Adapted from CookingLight.com
- Use the best quality tomatoes available.
- Use more vegetable stock, if you want a thinner consistency.
- Make it vegan. Substitute the whole milk for your favorite non-dairy milk, or leave it out, and add a bit more vegetable stock.
- Stick with canned tomatoes. Especially if you're making this soup in the winter. Canned tomatoes have a consistent flavor. They’re canned while fresh, which gives them a sweet flavor year round.
- Top with fresh parsley and Parmesan.
Nutrition
Calories: 74kcal | Carbohydrates: 6.6g | Protein: 1.6g | Fat: 3.7g | Saturated Fat: 0.4g | Sodium: 177mg | Fiber: 1.4g | Sugar: 0.5g