Tomato Soup With Tinned Tomatoes

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Recipe Category: Pressure-Cooker

Tomato-Fennel Soup Pressure Cooker Recipe


SERVES 6 to 8 • Cooker: 5- to 7-quart • Time: 12 minutes at HIGH pressure

  • 3 tablespoons olive oil
  • 1 large white onion, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • 2 fennel bulbs, stalks removed, root end trimmed off, cored, and chopped
  • 2 (28-ounce) cans whole plum tomatoes in juice, undrained
  • 1 (4-inch-long) thick strip orange zest from an organic orange
  • 6 cups chicken broth
  • ¼ cup chopped fresh basil or cilantro
  • salt and freshly ground black pepper


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
  2. Add the onion, celery, garlic, and fennel, reduce the heat to medium-low, and cook, stirring a few times, until softened, about 3 minutes
  3. Add the tomatoes with their juice, the strip of orange zest, and broth
  4. The liquid should just cover the vegetables
  5. Close and lock the lid
  6. Set the burner heat to high
  7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  8. Set a timer to cook for 12 minutes
  9. Remove the pot from the heat
  10. Open the cooker with the Quick Release method
  11. Be careful of the steam as you remove the lid
  12. Discard the orange zest if you can find it (if not, don’t worry about it)
  13. Stir in the basil
  14. Puree the soup in the pot with an immersion blender until smooth
  15. Taste for salt and pepper and serve
  16. Creamy Tomato-Fennel Soup: Add 1½ cups organic heavy cream after pureeing and reheat slowly
  17. Tomato-Fennel-Red Pepper Soup: Add 1 (12-ounce) jar roasted bell peppers, drained, in Step 1 along with the tomatoes

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