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Instant Pot Tomato Bread Soup

This is one of my family’s favorite soups. You can omit the bread in the soup, but it helps to thicken and add flavor and body.
Course: Soup
Keyword: instant pot, Soup, tomato bread soup

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients

  • 1/4 cup extra-virgin olive oil 
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1/2 teaspoon kosher salt
  • 1 24-ounce jar or can whole peeled or crushed tomatoes, preferably organic
  • 1 slice whole grain or rustic sourdough bread, diced, with crust on
  • 2 cups chicken broth or water
  • 8 basil leaves, cup in a chiffonade, plus more for garnish if you’d like

Instructions

  • Hit the sauté feature on your Instant Pot and add the olive oil to the insert. Once it warms up, add the onion and a pinch of kosher salt and sauté until softened. Add the garlic, carrots, celery and salt. Give the vegetables a stir, then add the tomatoes, diced bread and chicken broth. Close the lid and seal the vent. Cook on the soup setting for 10 minutes.
  • Once finished cooking, you can quick release the steam and open the lid (or if you’re not in a hurry, just let it vent naturally). Add the basil and use an immersion blender to puree the soup. If you don’t have an immersion blender, carefully transfer the soup to a blender, being careful of the steam. After you close the blender lid, put a kitchen towel on top of the lid and hold it down while you puree. 
  • Ladle the soup into bowls and top with a chiffonade of fresh basil and a sprinkling of crunchy sea salt. An extra drizzle of extra-virgin olive oil would be delicious.