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Vegetable Soup

A savory, hearty and simple tomato vegetable soup with potato is a comforting and nourishing dish that is perfect for those cold winter nights. Made in the instant pot, this delicious vegetable soup is quick and easy to prepare, making it a must-have recipe for any home cook.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 1 Tablespoon oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cans diced tomatoes Italian seasoned
  • 5 small potatoes peeled and cut bite sized
  • 1 medium carrot peeled and cut bite sized
  • 1 cup vegetables Frozen
  • 2 cups vegetable broth
  • 1/8 teaspoon Cayenne pepper
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
Optional if not using Italian seasoned tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil

Equipment

  • Instant pot
  • Immersion blender

Method
 

  1. Turn instant pot on sauté mode normal
  2. Add oil and let it get hot
  3. Add onion and cook for 3 to 4 minutes stirring occasionally
  4. Add garlic and cook for additional 1 to 2 minutes
  5. Add diced tomatoes and vegetable stock
  6. Turn off sauté mode
  7. Use Immersion blender and blend everything in the pot until smooth
  8. Add potatoes, carrots, frozen vegetables, salt, pepper, cayenne pepper and sugar to the pot (if not using Italian seasoned tomatoes add oregano and basil)
  9. Put lid on instant pot making sure the vent is closed
  10. Pressure cook on high for 5 minutes with a natural release of 10 minutes
  11. Release the rest of the pressure and remove lid
  12. Stir and serve

Video