Time for another culinary adventure with the Buzzman. Now that summer harvest is in prime time, I always have to do some planning, either for storage, giving away to family and friends, or cooking. Sometimes it's a combination of those.

As it stands right now, my tomatoes are in the home stretch, plentiful, and at the peak of flavor. I do can a sizable amount of the harvest but I also try to include them in most of my recipes this time of year.

I love all things tomato, but especially tomato soup, this is a little twist that came out better than planned so I wanted to share it with you.  I normally like to simmer my soups the old fashion way, on the stove, but now it seems that InstaPot is all the rage so I challenged myself to put it together in the InstaPot.

Enjoy the recipe!


  • 1 onion diced
  • 3 medium carrots diced
  • 3 ribs celery diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 4 med sized tomatoes diced (skins removed)
  • 1/2 quart tomato juice
  • 3 cups beef broth
  • salt & pepper to taste
  • 1 sm bunch of fresh basil
  • 1 cup cream (I like it rich)

Ok...let's do this!

Use the Saute function on the InstaPot and add butter to melt.

Add in all the diced vegetables to pot and sweat them for about 5-7 minutes right until they start to soften and the onions turn translucent.

Add the tomatoes and tomato juice, broth and seasonings.

Hit that Soup setting and set the time to 15 minutes.

After the cooking time has elapsed, release the pressure manually and remove the lid.

Grab that immersion/stick blender and smooth it out about 2-3 minutes.

Finally, add the cream and stir.

By the way...this goes great with grilled cheese sandwiches!

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