Summer Soup in Instant Pot

What can be more refreshing for dinner than a summer soup?

This is an enhanced tomato soup with some amazing extra vegetables. I will be honest and say that initially, I wanted tomato soup. But looking into the fridge, I found other leftover fresh vegetables that I bought originally for grilling. I hate throwing away food and hiding them in soup seemed a good idea. Actually, it was not a good idea, it was a brilliant idea. Even my husband made the comment that this soup was incredibly delicious and he loved it.

Another aspect is that since I've got my Instant Pot, all my soups are made inside. The thing that captivated me is the easiness and the speed the soup comes out from the IP. Of course, you can do it in a normal pot, just that you'll need to be around and stir from time to time while your kitchen would be full of steam.

I can only recommend this soup to be made with fresh vegetables. If you have your own garden to grow these vegetables, that would be the ideal situation. I have a garden but I cannot grow all these amazing vegetables there, so I can only rely on the Saturday market or super market. Vegetables grown in your own garden would be much more delicious, no doubt about that.

Check the recipe below. 


  • 1 garlic clove (diced)
  • 2 onions (diced)
  • 3 tablespoons of olive oil
  • 2kg ripe tomatoes (diced)
  • 1 can peel tomatoes
  • 2 bell peppers (diced)
  • 1 quarter celery root
  • 1 zucchini ( diced)
  • 1 eggplant (diced)
  • 1/2 fennel (diced)
  • 1 hand of fresh thyme, oregano, basil
  • 2 branches of fresh celery
  • 2 branches of lovage
  • 1 teaspoon concentrated vegetable stock (optional)
  • salt, pepper

  1. Dice all the vegetables and herbs.
  2. In a big pot (I used the 8qt Instant Pot), heat the oil and add the onions.  Fry them (using Saute function) for 1 minute or until they start to soften.
  3. Add the garlic and stir.
  4. Add the tomatoes, canned tomatoes and peppers and mix. Let it reach boiling temperature.
  5. Add celery root, zucchini, eggplant and fennel, mix and wait until start to boil.
  6. Add the remaining ingredients (herbs, vegetable stock, salt and pepper) and stir.
  7. Complete with water up until the maximum level of the pot, close the lid and programme the Instant Pot to 10 minutes on high pressure. Then, leave the pot to cool using the natural release.
  8. When ready, open the lid and blend the soup to give it a smooth texture.
  9. Serve it with basil or lovage.


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