Carrot Tomato Soup (Instant Pot)
This carrot tomato soup is super easy to make. You’ll need 10 ingredients only and it comes together in under 30 minutes. Add everything in instant pot, pressure cook, blend and serve.
❤️About This Recipe
- Texture: It is thick, smooth, slightly creamy (without adding any cream) soup yet it is light on the stomach.
- Taste: This soup has the right balance of sweet and slightly tangy taste. It tastes mild yet full of refreshing flavors.
Healthy meal: This soup make a filling, healthy and nutritious meal when served with a few soup crackers or toasted crusty bread.
Comforting & weeknight-friendly: It is perfect for chilly cold winter nights. This makes a comfy, filling dinner.
Make a big batch and freeze the leftover for later busy days.
🧾Ingredient Notes
Here is the pic of the ingredients used in making instant pot carrot tomato soup. The detailed amount is mentioned in the recipe card below.
- Carrots: I have used default orange carrots. If you are using yellow or purple carrots then it’ll change the color of the soup.
- Tomatoes: I highly recommend using Roma or plum tomatoes. Beefsteak or vine-ripe tomatoes don’t give good flavor.
- Potato: It is added to thicken the soup and it also adds a subtle creaminess to the soup.
- Ghee: It adds subtle richness and a nice flavor. You can use unsalted butter instead. If making it vegan then skip it.
- Cilantro: Use the leaves and stalks everything here. Whenever I use cilantro for garnishing, I use only leaves. But here we are going to grind it into a puree so stalk is also added. It adds a nice flavor and some nutrients to the soup.
- Vegetable stock: Instead of buying veggie stock packs, I prefer to use ‘Better than bouillon vegetable base’. I always keep a jar of it in the refrigerator. You just have to mix it up in hot water and your vegetable stock is ready.
👩🍳How To Make Carrot Tomato Soup? (Stepwise Pics)
1) Add all the ingredients (Carrots, tomatoes, potato, cilantro, ginger, garlic, salt, peppercorns, ghee) in instant pot liner.
2) Also, add vegetable stock.
3) Stir well to combine.
4) Cover the instant pot with a lid and keep the valve to sealing. Cook on manual (high pressure) for 5 minutes. Let the pressure release naturally. If in rush then you can manually release the pressure after 5 minutes. Once the pin drops open the lid.
5) Make a smooth puree using an immersion blender.
6) If needed you can reheat until it starts boiling and serve.
💭Expert Tips
- Use vegetable stock not water: It adds a nice depth of flavor to the soup. So choose the brand that you like its flavor and taste.
- Canned tomatoes vs Fresh tomatoes: I always try to reduce the use of processed or canned food in my kitchen. So I have used fresh Roma tomatoes here. If you want you can use whole, peeled tomatoes (preferably San Marzano tomatoes).
🥣 Storage Instructions
- In the refrigerator, it stays good for up to 4-5 days in an airtight container.
- In the freezer, soup stays good for up to 3 months. Let the soup cool down completely before freezing.
- To thaw, transfer the soup container from the freezer to the refrigerator and let it thaw overnight. Gently reheat and serve.
🍽 Serving Ideas
- Light meal: Garnish with red chili flakes, add some soup crackers or croutons and enjoy as a light meal.
- Filling meal: Serve a toasted crusty bread or sandwich (e.g. grilled cheese, spinach corn sandwich, chili cheese sandwich) or garlic cheese bread along with your soup.
- Starter or Appetizer: Serve in smaller portions garnished with croutons or crackers as a starter soup.
Check Out Other Healthy Soup Recipes
- Broccoli potato soup (Instant pot)
- Quinoa vegetable soup (Instant pot)
- Spinach soup
- Roasted tomato soup
- Butternut squash soup
Did you try this soup recipe? I’d love to hear about it! Click here to leave a review.
Carrot Tomato Soup Recipe (Instant Pot)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 4 medium Carrots, chopped
- 4 medium Tomatoes, roughly chopped (roma or plum)
- 2 medium Potatoes, peeled and cubed (Yukon gold or red-skin potatoes)
- 1 inch Ginger, chopped
- 4 cloves Garlic, chopped
- 15-20 stalks Cilantro or coriander leaves
- 6-7 Black peppercorns, or use crushed peppers
- Salt, to taste
- 2 tablespoons Ghee (clarified butter), or use unsalted butter
- 4 cups Vegetable broth
Instructions
- Add all the ingredients (Carrots, tomatoes, potato, cilantro, ginger, garlic, salt, peppercorns, ghee and vegetable stock) in instant pot liner. Stir well to combine.
- Cover the instant pot with a lid and keep the valve to sealing. Cook on manual (high pressure) for 5 minutes. Let the pressure release naturally. If in rush then you can manually release the pressure after 5 minutes.
- Once the pin drops open the lid. Make a smooth puree using an immersion blender.
- If needed you can reheat until it starts boiling and serve.
Notes
- Use vegetable stock not water: It adds a nice depth of flavor to the soup. So choose the brand that you like its flavor and taste.
- Canned tomatoes vs Fresh tomatoes: I always try to reduce the use of processed or canned food in my kitchen. So I have used fresh roma tomatoes here. If you want you can use whole, peeled tomatoes (preferably san marzano tomatoes).
