Instant Pot Cheesy Tomato Soup
This cheesy instant pot tomato soup is pressure cooked along with a Parmesan cheese rind to infuse a savory, nutty flavor into the soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 6 ounce can tomato paste
- 28 ounce can diced tomatoes
- 1 tablespoon sugar
- 1 cup vegetable or chicken broth
- 8 ounce piece of Parmesan cheese with the rind Remove the rind (hard outer edge) from the cheese
- 4 ounces cream cheese
- Salt and black pepper to taste
Instructions
- Add the oil and onion to the instant pot and select the sauté setting. Cook for about 5 minutes or until the onions start to turn translucent.
- Turn off the sauté setting and add the can of tomato paste. Stir to combine.
- Add the diced tomatoes, sugar, broth and rind to the instant pot. Secure the top of the instant pot and set the pressure cook setting to 15 minutes. After 15 minutes, use the quick release valve to vent the instant pot.
- While the pot releases, grate the Parmesan cheese.
- Once the instant pot has vented, remove the top. Use an immersion blender or a regular blender to puree the soup to create a smooth texture.
- Add salt and pepper to taste. Top each serving with the grated Parmesan cheese.
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