Whipping up a nice creamy (diary free) soup has never been so easy in your Instant Pot. Move over boring tomato soup, and hello Instant Pot Smoky Tomato Soup. Bonus points for being freezer friendly, too!
I know I seem like a bit of a crazy person making soups in the summer, but making freezer friendly soups is essential for my lunch prep game.
I always have individually portioned soups in my freezer. ALWAYS.
During the work week, when I don’t have planned leftovers, I will grab a freezer soup and whichever veggies I have fresh that week. Then, run out the door.
I am also making soups in the summer because I do it in my Instant Pot which makes it really quite hands off, I don’t need to worry about a pot boiling over, AND my house doesn’t heat up because the stove is off.
Instant Pot win, for sure!
For this soup, an immersion blender is needed. Please don't blend hot soup in a blender with the lid on.
I am full on in love with these blended soups because I don’t have to be too particular when cutting up ingredients. I just quick chop everything and hit go on the Instant Pot.
Try not to be to horrified of what it looks like when you open the lid, I promise once you blend it up, it is awesome!
As for freezing soups. I am a fan of mason jars. In the 3 years I have been doing this, I have had one jar break…. After I dropped it on the floor.
When you freeze soups in mason jars, make sure you:
- keep at least an inch of head space to accommodate the expansion that happens with freezing, but also,
- make sure the soup is cold before you put it in the freezer. I leave soups in the fridge for a few hours or overnight before placing into the freezer.
Lastly, label them! Regular tape will fall off, so make sure you use freezer tape and a sharpie!
Ok, I am done with tips, here is the recipe!
Instant Pot Smoky Tomato Soup {Freezer Friendly}
Ingredients
- 8 roma tomatoes quartered
- 1 medium yellow onion quartered
- ½ cup fresh basil
- ½ teaspoon liquid smoke
- 1 Jalapeno seeded and cut into 4 pieces (optional). You can leave the seeds in if you like it spicy, or add more peppers.
- 2 cups broth chicken or vegetable
- 1 400 ml can coconut milk
- 2 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon oregano
- salt and pepper to taste
- goat cheese for garnish optional
Instructions
- Place all ingredients into the Instant Pot liner.
- Secure the lid, set the pot to sealed, and set to manual high pressure for 5 minutes.
- Let the pot naturally release pressure for 10 minutes. After 10 minutes, quick release remaining pressure.
- Using an immersion blender, blend the soup until smooth.
- Top with goat cheese (optional)
Nutrition
So there you have it, why I cook soups (even in the summer), a couple tips to freeze your soups in mason jars, and a really tasty smoky tomato soup recipe!
For more tips, tricks and meal prep recipe inspirations, come over to the Confessions of a Meal Plan Addict Community!
Lisa W says
This sounds great! I am curious if you have ever tried making this with canned tomatoes and if so, how much would you add?. I don't always have the fresh ones on hand. 🙂 Thanks for sharing!
Steph says
I haven't tried it with canned tomatoes yet. I would probably use at least one large can of tomatoes. But, I haven't tested it yet, so I am really not sure.
Anonymous says
Do you have to freeze it or can you just can it?
Steph says
This recipe is not designed or tested to be canned.
Jen says
I made this and it was great, although i think next time maybe i'll double the liquid smoke, i couldn't really taste it. Can this be made in the crock pot? My sister wanted to try it but doesn't have an instant pot
Steph says
I haven't tested in the crock pot, but I don't see why not! Good call on increasing the liquid smoke! I will try that next time.
Jas says
I made this last night, my husband was not feeling well. Don't know what I did wrong, but it was the consistency of water. There was no smoker flavor at all, not really too much flavor of anything.
Steph says
It could be over blended, maybe. If you give it a try again, increase the liquid smoke. It can be really overwhelming for some people, but add more if you like!
Cinde says
Hi Steph, Thanks for the recipe. Is the coconut milk flavor detectable in the soup?
Steph says
I would say yes, fairly mild, but yes.
Debbie Cottrell says
Oh, I'm so glad I found this recipe! This is the second thing I've made in my Instant Pot. It was so fast to prep. And, it turned out perfectly. It was delicious.
I used beef broth and full fat coconut milk because it was in the pantry. I used two jalapeños with seeds and a teaspoon of liquid smoke. I stirred in some goat cheese when served. It was so rich and creammy and had a wonderful smokey taste.
I imagine this will be need to go into my weekly rota! It's that good.
Christopher Bias says
Can I use almond milk instead of coconut milk
Steph says
No, I think it will separate and the texture will be really watery.
Melanie says
What about dried basil?
I everything but fresh basil, hoping dried will work.
Steph says
Let me know how it goes. I haven't used dry. I think it will affect the flavor.
Wendophilous says
I used this recipe as inspiration for a stove top soup. I used 2 x tins canned tomatoes and just a little water with a stock cube and it was delightful. Thanks for the inspo!