Make the most comforting meal in a fraction of the time with this Instant Pot Barley and Chicken Soup recipe. It’s chicken and barley soup made fast!
What Makes This Chicken and Barley Soup So Comforting?
- Ingredients. All the best comfort-food ingredients you love. Tender chicken , perfectly cooked barley , and simply seasoned broth and veggies.
- Quick. Comfort food shouldn’t take forever to cook. Some Chicken and Barley Soup recipes can take upwards of two and a half hours to make! This recipe will only take about 30 minutes of cook time.
- Simple. Comfort food can’t be complicated. This is a recipe just like your Grandma would have made, and it’s going to warm you to your bones with that first bite.
What Does Chicken Barley Soup Taste Like?
Chicken barley soup tastes hearty, wholesome, and deeply comforting. The flavor is rich and savory from the slow-simmered chicken broth, which absorbs the essence of tender chicken, aromatic onions, carrots, and celery.
The barley adds a subtle nuttiness and a pleasantly chewy texture that thickens the soup naturally, making it feel filling without being heavy.
The vegetables contribute sweetness and balance, while herbs like thyme or bay leaves add a warm, earthy depth.
Each spoonful combines the soothing warmth of classic chicken soup with the rustic, grainy richness of barley, resulting in a cozy, nourishing bowl that’s perfect for chilly days or when you need something simple and satisfying.
Should Barley Be Cooked Before Adding to Soup?
Some sources will say yes, but the beauty of Instant Pot barley is that it’s totally unnecessary to cook it before making this chicken and barley soup .
Pour it in with the rest of the ingredients and cook it at high pressure. You’ll get perfectly cooked barley and tender chicken all in one step.
Can You Overcook Barley?
Yes. As with any grain or pasta, you can overcook barley, and you don’t want to. I suggest a Natural Pressure Release ( NPR ) for 5 minutes, and then a Quick Release ( QR ) for this reason.
Food continues to cook during a Natural Pressure Release, which is why I limited it to just five minutes so as not to overcook the barley or chicken.
Ingredients You’ll Need
- 1 pound Chicken Thighs, skinless - The main protein that adds rich flavor and tenderness. The bones help create a deeper, more savory broth as the soup cooks.
- 1/2 cup Pearled Barley - Provides a hearty texture and mild nuttiness while naturally thickening the soup. It becomes tender yet pleasantly chewy.
- 1 cup Onion - Adds a sweet and savory base that enhances the overall depth of flavor as it softens and blends into the broth.
- 1 cup Carrot Sticks - Contributes sweetness, color, and body to the soup. The larger pieces retain their texture after pressure cooking.
- 1 teaspoon Turmeric - Gives the soup a warm, earthy flavor and golden hue while adding subtle complexity.
- 1 teaspoon Salt - Balances and enhances the natural flavors of the chicken, vegetables, and broth.
- 1 teaspoon Ground Black Pepper - Adds gentle heat and a touch of spice that complements the savory broth.
- 3 cups Chicken Broth - Serves as the flavorful base of the soup, tying all the ingredients together with a rich, comforting chicken flavor.
How Do You Make Chicken Barley Soup?
- Pour. Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
- Cook. Close the lid and cook on HIGH PRESSURE for 15 minutes.
- Pressure Release. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
- Shred. Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
- Serve. Sprinkle with parsley and serve.
Tips and Tricks for Chicken and Barley Soup
Making Chicken Barley Soup in the Instant Pot or on the stove is simple, but a few smart techniques can help you build deeper flavor and the perfect comforting texture. Here are some helpful tips and tricks to make your soup turn out hearty, rich, and delicious every time:
- Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
- Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
- Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
- Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.
Variations
A classic Chicken Barley Soup is endlessly adaptable, and with a few creative tweaks, you can give it new flavors or textures while keeping it just as comforting and satisfying. Here are some delicious variations to try:
- Lemon Chicken Barley Soup - Add 1–2 tablespoons of fresh lemon juice and a teaspoon of lemon zest after cooking for a bright, tangy twist. Finish with fresh parsley for extra freshness.
- Mushroom Chicken Barley Soup - Sauté 1 cup of sliced mushrooms with the onions before adding the broth. They add deep, earthy flavor and make the soup even more hearty.
- Creamy Chicken Barley Soup - Stir in ½ cup of heavy cream or a few tablespoons of cream cheese at the end of cooking for a rich, velvety texture.
What To Eat With Chicken Barley Soup
A bowl of Chicken Barley Soup is hearty and satisfying on its own, but pairing it with the right sides can turn it into a complete and comforting meal. Whether you’re serving it for lunch or dinner, here are some delicious ideas for what to enjoy alongside it:
- Garlic Bread - Adds a buttery, garlicky crunch that pairs beautifully with the savory soup.
- Salad - A light green salad with vinaigrette balances the richness of the soup. Try a simple mix of spinach, arugula, cucumbers, and tomatoes.
- Roasted Vegetables - Oven-roasted carrots, Brussels sprouts, or asparagus make a warm and hearty side dish that complements the soup’s comforting flavor.
- Grilled Cheese Sandwich - The classic combo. Gooey melted cheese and crisp bread pairs perfectly with the warm, savory broth.
How Long Does It Last?
Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4–5 days. The barley will continue to absorb liquid as it sits, so the soup may thicken slightly. Just add a splash of broth or water before reheating to loosen it back up.
Warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, you can also microwave individual portions for 1–2 minutes, stirring halfway through to ensure even heating.
Can You Freeze It?
For longer storage, freeze the soup in freezer-safe containers or resealable bags for up to 3 months. If you plan to freeze it, it’s best to cook the barley separately and add it after reheating, as barley can become overly soft once thawed.
Thaw overnight in the refrigerator, then reheat on the stove until steaming hot. Add more broth or water if needed to restore the original consistency.
Want More Instant Pot Soup Recipes?
- Instant Pot Caldo De Res - a lovely Mexican soup.
- Butternut Squash and Bacon Soup - easy and absolutely delicious.
- Indian Tomato Soup - one of my most popular recipes!
- Tuscan Bean Soup - the best Ribollita you’ll ever have and made in the Instant Pot !
I can’t wait for you to see how simple cooking barley in your Instant Pot is with this one-pot Chicken Barley soup recipe ! All the comfort, and none of the fuss. Pin this Barley Chicken Soup recipe on Pinterest, or share it on Facebook to keep from losing it.
Chicken Barley Soup Recipe | Instant Pot Barley and Chicken Soup
Equipment
- Instant Pot
Ingredients
- ▢ 1 pound Chicken Thighs , skinless, bone-in
- ▢ 1/2 cup Pearled Barley , medium
- ▢ 1 cup Onion , diced
- ▢ 1 cup Carrot Sticks , thick, about 3 inches long
- ▢ 1 teaspoon Turmeric
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 3 cups Chicken Broth
Instructions
- Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
- Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
- Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
- Sprinkle with parsley and serve.
Tips and Tricks for Chicken and Barley Soup
- Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
- Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
- Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
- Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Make the most comforting meal in a fraction of the time with this Instant Pot Barley and Chicken Soup recipe. It’s chicken and barley soup made fast!
What Makes This Chicken and Barley Soup So Comforting?
- Ingredients. All the best comfort-food ingredients you love. Tender chicken , perfectly cooked barley , and simply seasoned broth and veggies.
- Quick. Comfort food shouldn’t take forever to cook. Some Chicken and Barley Soup recipes can take upwards of two and a half hours to make! This recipe will only take about 30 minutes of cook time.
- Simple. Comfort food can’t be complicated. This is a recipe just like your Grandma would have made, and it’s going to warm you to your bones with that first bite.
What Does Chicken Barley Soup Taste Like?
Chicken barley soup tastes hearty, wholesome, and deeply comforting. The flavor is rich and savory from the slow-simmered chicken broth, which absorbs the essence of tender chicken, aromatic onions, carrots, and celery.
The barley adds a subtle nuttiness and a pleasantly chewy texture that thickens the soup naturally, making it feel filling without being heavy.
The vegetables contribute sweetness and balance, while herbs like thyme or bay leaves add a warm, earthy depth.
Each spoonful combines the soothing warmth of classic chicken soup with the rustic, grainy richness of barley, resulting in a cozy, nourishing bowl that’s perfect for chilly days or when you need something simple and satisfying.
Should Barley Be Cooked Before Adding to Soup?
Some sources will say yes, but the beauty of Instant Pot barley is that it’s totally unnecessary to cook it before making this chicken and barley soup .
Pour it in with the rest of the ingredients and cook it at high pressure. You’ll get perfectly cooked barley and tender chicken all in one step.
Can You Overcook Barley?
Yes. As with any grain or pasta, you can overcook barley, and you don’t want to. I suggest a Natural Pressure Release ( NPR ) for 5 minutes, and then a Quick Release ( QR ) for this reason.
Food continues to cook during a Natural Pressure Release, which is why I limited it to just five minutes so as not to overcook the barley or chicken.
Ingredients You’ll Need
- 1 pound Chicken Thighs, skinless - The main protein that adds rich flavor and tenderness. The bones help create a deeper, more savory broth as the soup cooks.
- 1/2 cup Pearled Barley - Provides a hearty texture and mild nuttiness while naturally thickening the soup. It becomes tender yet pleasantly chewy.
- 1 cup Onion - Adds a sweet and savory base that enhances the overall depth of flavor as it softens and blends into the broth.
- 1 cup Carrot Sticks - Contributes sweetness, color, and body to the soup. The larger pieces retain their texture after pressure cooking.
- 1 teaspoon Turmeric - Gives the soup a warm, earthy flavor and golden hue while adding subtle complexity.
- 1 teaspoon Salt - Balances and enhances the natural flavors of the chicken, vegetables, and broth.
- 1 teaspoon Ground Black Pepper - Adds gentle heat and a touch of spice that complements the savory broth.
- 3 cups Chicken Broth - Serves as the flavorful base of the soup, tying all the ingredients together with a rich, comforting chicken flavor.
How Do You Make Chicken Barley Soup?
- Pour. Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
- Cook. Close the lid and cook on HIGH PRESSURE for 15 minutes.
- Pressure Release. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
- Shred. Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
- Serve. Sprinkle with parsley and serve.
Tips and Tricks for Chicken and Barley Soup
Making Chicken Barley Soup in the Instant Pot or on the stove is simple, but a few smart techniques can help you build deeper flavor and the perfect comforting texture. Here are some helpful tips and tricks to make your soup turn out hearty, rich, and delicious every time:
- Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
- Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
- Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
- Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.
Variations
A classic Chicken Barley Soup is endlessly adaptable, and with a few creative tweaks, you can give it new flavors or textures while keeping it just as comforting and satisfying. Here are some delicious variations to try:
- Lemon Chicken Barley Soup - Add 1–2 tablespoons of fresh lemon juice and a teaspoon of lemon zest after cooking for a bright, tangy twist. Finish with fresh parsley for extra freshness.
- Mushroom Chicken Barley Soup - Sauté 1 cup of sliced mushrooms with the onions before adding the broth. They add deep, earthy flavor and make the soup even more hearty.
- Creamy Chicken Barley Soup - Stir in ½ cup of heavy cream or a few tablespoons of cream cheese at the end of cooking for a rich, velvety texture.
What To Eat With Chicken Barley Soup
A bowl of Chicken Barley Soup is hearty and satisfying on its own, but pairing it with the right sides can turn it into a complete and comforting meal. Whether you’re serving it for lunch or dinner, here are some delicious ideas for what to enjoy alongside it:
- Garlic Bread - Adds a buttery, garlicky crunch that pairs beautifully with the savory soup.
- Salad - A light green salad with vinaigrette balances the richness of the soup. Try a simple mix of spinach, arugula, cucumbers, and tomatoes.
- Roasted Vegetables - Oven-roasted carrots, Brussels sprouts, or asparagus make a warm and hearty side dish that complements the soup’s comforting flavor.
- Grilled Cheese Sandwich - The classic combo. Gooey melted cheese and crisp bread pairs perfectly with the warm, savory broth.
How Long Does It Last?
Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4–5 days. The barley will continue to absorb liquid as it sits, so the soup may thicken slightly. Just add a splash of broth or water before reheating to loosen it back up.
Warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, you can also microwave individual portions for 1–2 minutes, stirring halfway through to ensure even heating.
Can You Freeze It?
For longer storage, freeze the soup in freezer-safe containers or resealable bags for up to 3 months. If you plan to freeze it, it’s best to cook the barley separately and add it after reheating, as barley can become overly soft once thawed.
Thaw overnight in the refrigerator, then reheat on the stove until steaming hot. Add more broth or water if needed to restore the original consistency.
Want More Instant Pot Soup Recipes?
- Instant Pot Caldo De Res - a lovely Mexican soup.
- Butternut Squash and Bacon Soup - easy and absolutely delicious.
- Indian Tomato Soup - one of my most popular recipes!
- Tuscan Bean Soup - the best Ribollita you’ll ever have and made in the Instant Pot !
I can’t wait for you to see how simple cooking barley in your Instant Pot is with this one-pot Chicken Barley soup recipe ! All the comfort, and none of the fuss. Pin this Barley Chicken Soup recipe on Pinterest, or share it on Facebook to keep from losing it.
Chicken Barley Soup Recipe | Instant Pot Barley and Chicken Soup
Equipment
- Instant Pot
Ingredients
- ▢ 1 pound Chicken Thighs , skinless, bone-in
- ▢ 1/2 cup Pearled Barley , medium
- ▢ 1 cup Onion , diced
- ▢ 1 cup Carrot Sticks , thick, about 3 inches long
- ▢ 1 teaspoon Turmeric
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 3 cups Chicken Broth
Instructions
- Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
- Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
- Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
- Sprinkle with parsley and serve.
Tips and Tricks for Chicken and Barley Soup
- Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
- Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
- Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
- Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Chicken Barley Soup Recipe | Instant Pot Barley and Chicken Soup
Ingredients
- 1 pound Chicken Thighs skinless, bone-in
- 1/2 cup Pearled Barley medium
- 1 cup Onion diced
- 1 cup Carrot Sticks thick, about 3 inches long
- 1 teaspoon Turmeric
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 3 cups Chicken Broth
Instructions
- Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
- Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
- Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
- Sprinkle with parsley and serve.
Tips and Tricks for Chicken and Barley Soup
- Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
- Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
- Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
- Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.
Chicken Barley Soup Recipe | Instant Pot Barley and Chicken Soup https://twosleevers.com/instant-pot-barley-and-chicken-soup/
This Indian Tomato Soup recipe is just like normal tomato soup. However, there are some delicious traditional Indian spices included. Get a taste of the classic along with an Indian twist.
I’m sure many of you have had tomato soup before, since it’s a winter staple. However, have you ever had Indian Tomato Soup? It’s not likely many of you have, mainly because I made it up, but, it’s a definite “must try.”
Can You Make Soup In A Blender?
If you haven’t tried the Instant Pot Blender yet, you’re missing out. It makes recipes like this Indian Tomato Soup, a breeze. It makes an already easy meal even easier.
I love the heating portion on the Instant Pot Blender. It makes your soup for you while also heating it. This means, you put all the ingredients in and what comes out is a delicious soup ready to be devoured.
If you’re still on the fence about this blender, watch my Ace Blender video on YouTube, or in the box to the right of your screen on this post.
What Makes This Indian Tomato Soup?
The biggest thing that makes this tomato soup an Indian Tomato Soup is the spices I use when I make it. It has a wonderful blend of Garam Masala, Turmeric, Cayenne, and Ginger that reminds you of all your favorite Indian flavors.
I make my own Garam Masala, and that’s what I’ve used in this recipe. If you use a store-bought Garam Masala, know that the flavors can vary drastically and may make your soup taste differently than intended in this Indian Tomato Soup recipe.
Is Indian Tomato Soup Spicy?
The great thing about making your own recipes is that you are in charge of what goes into them. I love spicy food, and I sprinkle Cayenne on just about everything.
That being said, if you’re concerned about the spice level, you can reduce or eliminate the Cayenne seasoning.
Ingredients You’ll Need
- 2 cans (14 oz each) Tomatoes - Form the rich, tangy base of the soup, providing robust tomato flavor and smooth texture once blended.
- 1/2 cup Water - Helps thin the soup to the right consistency and prevents it from becoming overly thick during cooking.
- 6 Garlic Cloves - Add bold, aromatic depth and classic Indian savory notes that enhance the tomato base.
- 6 slices Ginger - Contributes warmth, freshness, and a slightly spicy brightness that balances the acidity of the tomatoes.
- 1 teaspoon Salt - Enhances all the flavors and balances the natural acidity of the tomatoes.
- 2 teaspoons Turmeric - Adds earthiness, warm color, and subtle bitterness while providing traditional Indian flavor.
- 1.5 teaspoons Garam Masala (plus 1.5 teaspoons for finishing) - Provides warming, aromatic spice notes; the portion added at the end boosts freshness and complexity.
- 1/2–1 teaspoon Cayenne Pepper - Adds heat and depth, allowing you to adjust the spice level to taste.
- 4 ounces Butter - Adds richness, silkiness, and a velvety mouthfeel, helping mellow the acidity of the tomatoes.
- 1/2 cup Heavy Whipping Cream - Creates luxurious creaminess and balances the spices with a smooth, slightly sweet finish.
- 1/4 cup Cilantro - Sprinkled at the end for freshness, color, and a bright herbal note that complements the warm spices.
How To Make Indian Tomato Soup?
- Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.
- Press the Soup 2 button.
- When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW.
- Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream.
- Process for 10 seconds until the cream is well-incorporated into the sauce. Press CANCEL to turn off the blender.
- Garnish with cilantro and serve.
Tips And Tricks
Making Indian Tomato Soup in the Ace Blender is incredibly easy, and these tips will help you get the smoothest texture and most vibrant flavor every time.
- Roughly chop aromatics like garlic and ginger. No need to mince them since the blender will puree everything to a silky finish.
- Use canned tomatoes with no added sugar so the flavor stays bright and natural without unwanted sweetness.
- Layer ingredients properly by adding liquids first and heavier ingredients on top to prevent sticking or burning.
- Add butter and cream only after blending to keep them from separating and to create a smoother, richer finish.
Variations
If you want to switch up the flavor profile or adapt the soup to different dietary needs, these variations offer easy and flavorful ways to personalize your Indian Tomato Soup.
- Coconut Tomato Soup (Dairy-Free/Vegan) - Replace butter and cream with coconut milk for a rich, tropical flavor that pairs beautifully with ginger and garam masala.
- Spicy Tomato Soup - Add extra cayenne, a chopped green chili, or a spoonful of red chili paste for more heat.
- Roasted Tomato Soup - Use fire-roasted canned tomatoes or roast fresh tomatoes before blending for deeper, smokier flavor.
- Creamy Tomato Bisque Style - Add more cream and a bit of vegetable broth to make the soup extra silky and indulgent.
What To Eat With Indian Tomato Soup
Indian tomato soup is rich, aromatic, and full of warm spices, and pairing it with the right sides can turn it into a complete, satisfying meal.
- Naan or Garlic Naan - Soft, warm bread perfect for dipping into the creamy, spiced soup.
- Raita - Cool, refreshing yogurt with cucumber that balances the warmth of the soup.
- Basmati Rice or Cauliflower Rice - A simple side that makes the meal heartier without overpowering the flavors.
How Long Does It Last?
Indian tomato soup typically lasts 3 to 4 days in the refrigerator when stored properly in an airtight container.
Because it contains dairy (butter and cream), it’s important to let the soup cool completely before refrigerating to prevent condensation from watering it down.
The flavors tend to deepen as it sits, making it even better the next day.
Can You Freeze It?
If you want to keep it longer, Indian tomato soup freezes well for up to 2–3 months, especially if you add the cream after thawing to maintain the smoothest texture.
When reheating, warm it gently on the stovetop or in the microwave, stirring well to bring the creamy consistency back together.
More Spectacular Soups
- Butternut Squash Soup - this soup is so simple and is perfect for cool weather!
- Spicy Chicken Poblano Soup - this is a twist on classic chicken soup, and will leave you wanting more!
- Moroccan Chickpea Soup - This hearty soup is full of warm spices and great flavors!
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup.
And if you’re looking for more great recipes to make in your Instant Pot Ace Blender, check out my Spiced Turmeric Latte . It can be served hot or iced and is made easily in an Instant Pot Blender!
If you like traditional tomato soup, you’ll love this Indian Tomato Soup recipe . It’s delicious, creamy, and super easy to make. Not to mention, it’s perfect for cold weather.
Indian Tomato Soup Recipe | Easy Indian Soup With Tomatoes
Equipment
- Instant Pot Ace Blender
- STAINLESS STEEL MEASURING CUPS
- Measuring Spoons
Ingredients
- ▢ 2 14-oz cans ( 822 g ) Tomatoes
- ▢ 1/2 cup ( 125 ml ) Water
- ▢ 6 ( 6 ) Garlic Cloves
- ▢ 6 slices ( 6 ) Ginger , equivalent to 2 tablespoons minced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 2 teaspoons ( 2 teaspoons ) Turmeric
- ▢ 1.5 teaspoon ( 1.5 teaspoon ) Garam Masala , + 1.5 teaspoon garam masala for finishing
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 4 ounces ( 113.4 g ) Butter , diced into cubes
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
Instructions
Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.
Press the Soup 2 button.
When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW.
Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream.
Process for 10 seconds until the cream is well-incorporated into the sauce. Press CANCEL to turn off the blender.
Garnish with cilantro and serve.
Do not add your butter and cream until after your soup is done cooking, for best results.
Remember the blender will be hot, so be careful!
