Instant Pot Tomato Soup
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 3 to 4
Calories: 283kcal
- 2 Tbs. butter
- ¼ small onion minced
- 3 Tbs. whole wheat flour
- ⅛ tsp. baking soda
- 48 oz. tomato juice
- 2 cups milk cold
- 2 tsp. sugar
- salt and pepper to taste
- dash garlic powder
Hit the sauté button and cook the onion and celery in butter until tender.
Add the remaining ingredients and set the cook time for 10 minutes.
Do a quick pressure release.
Calories: 283kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 239mg | Potassium: 1292mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2538IU | Vitamin C: 84mg | Calcium: 229mg | Iron: 2mg