This Tomato Soup Gluten Free is made with butter, onion, San Marzano tomatoes, broth, milk, and sundried tomatoes.
This is a healthy, hearty soup that is perfect for the winter. It is loaded with tomato and herbs. This recipe uses the perfect pantry staple, canned San Marzano tomatoes, when you are on the go and need to make something. It has so much flavor and it is unbelievably easy to make. This is the most comforting tomato soup that will help relieve your sick days, or any day for that matter. The pesto, onion, and tomato combination in this Tomato Soup is absolutely phenomenal. It is so easy to make in the instant pot as well. It is rich, creamy and bursts with amazing tomato flavor, even though I used San Marzano canned tomatoes!
The key ingredient to this dish is incorporating the pesto with sundried tomatoes. Do not skip this! It really gives the soup the kick that it needs and provides so much comfort.
Serve this with grilled cheese and then name a better duo.. I’m waiting! It is actually SO easy to make and I promise you will absolutely adore it. You will start telling yourself you should open a restaurant after making this.
How to make Tomato Soup Gluten Free
Hit the sauté button and add the butter. Add the onion and sauté for 5 minutes. Add the basil, thyme, broth, and salt and pepper. Pressure cook for 5 minutes.
When it is done cooking, add the contents in a blender and blend until smooth. Add the milk, sundried tomato pesto and pesto in the blender and blend until combined.
Add the liquid back into the instant pot and pressure cook for another minute to thicken the soup.
Serve warm.
Other dishes to try
Tomato Soup Gluten Free
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Tomato Soup Gluten Free is made with butter, onion, San Marzano tomatoes, broth, milk, and sundried tomatoes.
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion
- 1 (28 oz) can san Marzano tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ cup vegetable broth
- Salt and pepper
- 1 cup whole milk
- 1 (6 oz) jar of pesto with sundried tomato
Instructions
- Hit the sauté button and add the butter. Add the onion and sauté for 5 minutes. Add the basil, thyme, broth, tomatoes and salt and pepper. Pressure cook for 5 minutes.
- When it is done cooking, add the contents in a blender and blend until smooth. Add the milk and pesto in the blender and blend until combined.
- Add the liquid back into the instant pot and pressure cook for another minute to thicken the soup.
- Serve warm.
Notes
- You can eat the soup after blending, but I suggest to pressure cook one more time to thicken the soup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes + comes to pressure time
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 32.2
- Sugar: 2.6 g
- Sodium: 1,248.0 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 4.3 g
- Fiber: 0.9 g
- Protein: 0.8 g
- Cholesterol: 0.0 mg
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