Vegetable Dipping Soup (Instant Pot)
This mild tomato-based soup takes the place of overly sweet canned stuff, and it is easy to cook in the Instant Pot, making it perfect for busy evenings. It’s just tame enough for kids to tolerate but has a comforting flavor that makes me want to find more things to dip so I can eat more. I like to pour it into a mug for maximum sandwich dunking. My favorite pairing is a crusty whole grain grilled cheese made with my beloved Tillamook cheddar. It is a great way to use up prolific oregano, hidden weird carrots, and the truckloads of tiny tomatoes that are still hanging around the neglected garden of early fall. I like to leave the tomato seeds in: they give just a hint of texture and bitterness that add to the depth of the soup. Leftovers taste even better!
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
10minutes 40minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
10minutes 40minutes
Ingredients
Instructions
  1. Turn on Instant Pot, set to sauté.
  2. Pour in olive oil, adding onion when hot, and cook for a couple minutes.
  3. Add celery, cook until onion translucent, stirring occasionally.
  4. Add garlic, oregano, and basil, stir to combine.
  5. Deglaze bottom of pot with a splash of water, broth, or stock, scraping any brown from the pan with a spatula.
  6. Sprinkle on salt and pepper.
  7. Add tomatoes, carrots, and rest of 4 cups of stock (or water).
  8. Stop sauté function, add pot lid and set pot to manual, high pressure for 20 minutes.
  9. Use natural release (15-30 min).
  10. When pressure valve drops, remove lid and add up to 2 cups cold water, depending on preferred thickness. Use hand blender to carefully process soup to desired consistency.
  11. Add more salt and pepper to taste.
  12. Pair with hot grilled cheese sandwiches, panini, breadsticks, or crackers for dipping.

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