5-Minute Creamy Tomato Soup Recipe (Instant Pot or Slow Cooker)
This simple and quick creamy tomato soup recipe is a snap to put together and always gets rave reviews. It's the perfect comfort food with grilled cheese sandwiches or with frozen tortellini mixed in!
Equipment
- Instant Pot or Slow Cooker
Ingredients
- 4 tbsp butter
- 1 large onion, diced
- 1 tbsp tomato paste
- Pinch ground allspice
- 2 tbsp all-purpose flour
- 3 28oz cans whole peeled tomatoes packed in juice, one can drained
- 4 tbsp brown sugar
- 1/2 cup heavy cream
- Salt, to taste
- 1 large package frozen tortellini or ravioli
Instructions
- Heat butter in large saute pan. Saute onion until translucent, about 3-4 minutes. Add in tomato paste, allspice, and flour and combine well. Cook 1 minute.
- While onion cooks, open cans of tomatoes. Pour two cans in the crockpot. Drain the 3rd can and add just the tomatoes to the crockpot. Add in brown sugar. Add in onion mixture.
- Cook on low for 8 hours or high for 4 hours. Blend with an immersion blender or blend in batches in a regular blender (be very careful when blending hot soup in a blender). Stir in cream and salt and serve with grilled cheese sandwiches, of course.
- If using frozen tortellini, add to slow cooker after blending and keep on warm setting for 1/2 hour to heat through.
INSTANT POT DIRECTIONS
- Turn Instant Pot to Saute setting. Add butter and let melt. Add onions and cook until translucent, about 3-4 minutes.
- Mix in tomato paste, allspice, and flour and combine well. Cook 1 minute.
- Add in tomatoes, juice, and brown sugar. Mix together.
- Switch to manual pressure setting. Cook on high for 25 minutes (ensure top knob is sealed).
- When Instant Pot beeps, quick release pressure by turning knob to venting.
- Immersion blend until smooth. Pour in cream and serve.
- If using frozen tortellini, cook separately according to package instructions and add a big scoop to each bowl when serving.