This Ninja Foodi tomato soup is perfect for those chilly days! It's creamy, delicious, and can be made using any electric pressure cooker. What's not to love!
I love homemade soups! They are pretty quick to make, nutritious, and budget-friendly. And just like our Ninja Foodi tomato sauce and orange carrot soup with coconut milk, I have a feeling you will love this easy soup recipe.
how to make it
As with most soups, we start by sauteeing onion and garlic in cooking oil. Sometimes, I even mix in a bit of butter (or margarine) with the oil for added flavor. Once the onions and garlic are fragrant, we add the vegetable stock.
We then add the fresh tomatoes along with seasonings. In this recipe, that means smoked or sweet paprika, salt and pepper to taste, and some tomato paste which adds depth, thickness, and richness to the soup.
I also like to add some brown sugar - this is an optional ingredient that helps cut the acidity of the tomatoes and adds a touch of sweetness. If you are watching your sugar, just skip it. Alternatively, toss in some carrots or raisins, for added sweatness.
Next, we change from the saute function to the pressure cook function. Don't forget to double-check and ensure that the pot is sealed correctly, with the lid set to the sealing position.
Useful tip 💡: Regarding the fresh tomatoes, I like to go for meatier varieties with less seeds, such as Roma. San Marzano is another great variety, because of its sweet taste profile and low acidity. You can also combine different types of tomatoes, for a mixed flavour profile.
Once cooked, we do a natural pressure release (the soup will continue steaming with the pressure that is still inside the pot). Follow this up with a quick pressure release.
As next, we use a hand blender to process the soup until smooth and creamy. For a super smooth soup, consider passing the soup through a sieve (much easier in my opinion, than peeling the tomatoes)!
Once smooth, we finish the soup with some heavy cream for creaminess. Use half and half in place of the heavy cream, if you are looking to reduce your calories. For our vegan and vegetarian friends, use canned coconut milk or vegan heavy cream. We then top the soup with some sliced fresh basil before serving, because basil and tomatoes is a marriage made in heaven!
what to serve it with
My husband swears by pasta and tomato soup. Crazy, right? If you try this combo, please let me know what you think in the comments section. Until then, I'll stick to some favorite classics which you also probably love:-
- Grilled cheese sandwich - nothing beats a melty grilled cheese sandwich to dunk into some creamy tomato soup, right?
- Croutons - in all shapes and taste! And because I love my air fryer, I can't miss mentioning our ninja air fryer croutons!
- Some fresh crusty bread or garlic bread (pair it up with our air fryer frozen garlic bread for a quick and easy meal)!
- We are also fans of having this soup with grated Parmesan cheese, chopped parsley, or a dollop of sour cream.
make ahead and storage
Our ninja tomato soup recipe makes 4 servings. Keep your leftover soup in a suitable airtight container in the refrigerator for 4-5 days or in the freezer for 4-5 months. Check out more about freezing tomato soup here. To use, thaw in the refregerator until soft then warm it in the microwave or on the stovetop.
tips to help you nail this recipe
- For a smoother soup, try passing the soup through a sieve, before serving. You can also try peeling the skins first, before making the soup but this is not necessary if you have a high speed blender.
- Want your soup thinner? Thin it out by adding some more water or vegetable stock, then adjust the salt to taste.
- Add starchy vegetables for a thicker soup.
- And when it comes to herbs and garnishing? Go wild! Feel free to use your favorite herbs, such as Italian seasoning or thyme!
try these other ninja foodi recipes
- Ninja Foodi Air Fryer Hard-boiled Eggs
- Ninja Foodi Chicken Vegetable Soup
- Ninja Foodi Air Fryer Toast
- Ninja Foodi Frozen Chicken Tenders
- Ninja Foodi Sweet Potato Cubes
- Ninja Foodi Roast Potatoes
- Ninja Foodi Air Fryer Whole Chicken
- Ninja Foodi Air Fryer Scrambled Eggs
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Ninja Foodi Tomato Soup Recipe
- 2 tablespoon cooking oil
- 1 medium onion (diced)
- 4-6 cloves of garlic (minced or crushed)
- 500ml low-sodium vegetable stock - approximately 16 oz
- 1.2 kgs fresh tomatoes (approximately 42 ounces)
- 2 tablespoon tomato paste
- ½ teaspoon smoked or sweet paprika
- 1 teaspoon salt (use more or less, to taste)
- black pepper to taste
- 1 teaspoon brown sugar (optional)
- ½ cup heavy cream
- a handful of fresh basil sliced julienne style, to strips
- Wash the tomatoes, remove the stem end, and roughly chop, catching any juice that comes out.
- Set your Ninja Foodi or electric pressure cooker to the saute function. Heat the cooking oil and saute the onions until translucent and fragrant (about 4-5 minutes). Stir in the garlic and cook for a minute.
- To prevent burning, add the vegetable stock and deglaze the pot, making sure to scrape any bits sticking at the bottom.
- Top with the fresh tomatoes, tomato paste, paprika powder, salt, pepper, and brown sugar (optional) . Do not stir.
- Stop the saute function and change to the pressure cooking function.
- Close the pot using the pressure cooking lid, making sure to set the valve to the sealing position. Press the pressure cook function, and set the time to 15 minutes. See notes.
- Once the cooking time is over, allow your Ninja Foodi, Instant Pot, or other electric pressure cooker to naturally pressure release for 10 minutes before doing a quick pressure release.
- Open the lid, stir and use an immersion blender to blend until smooth and creamy. If preferred, pass the blended tomato soup through a sieve for a smoother soup.
- Stir in the cream, check for salt, then transfer to bowls. Garnish with sliced basil, then serve with some garlic baguette, croutons, grilled cheese sandwich, or as preferred.
- Pressure cookers such as the Ninja Foodi or Instant Pot usually require about 10-15 minutes, to come to pressure.
- Ensure that the valve on the lid is at the seal position, before you start pressure cooking.