Quick and easy comfort food!
Although a part of this recipe does come from a can, it is definitely a step up from the quintessential canned tomato soup that we grew up on! The depth of flavor and hint of cream (optional), make this my go-to dinner on a cold New England night.
I have to admit, that with an 8 minute cook time, I have made this more times than I can count…that being said, the best tomatoes for this recipe are the San Marzano peeled tomatoes (in juices) with basil. *This does not alter the amount of dried basil that goes into this recipe.
(tomatoes on the vine for decoration- this recipe isn’t that fancy)
Once made, you can add cooked (or leftover) rice or small pasta (ditalini) for a heartier bowl of soup.
Recipe is low calorie, and can be vegan if coconut cream/milk is substituted for the cream. I do not recommend skipping the cream – I opt for the half & half over heavy cream – taste is the same! And fat/calorie count kept low.
This can be made on a stove top – cook time longer, but process the same. Or in a Crock pot – low and slow all day simmer, blend it all up and serve.
In a pinch, I have cooked this multiple times on high pressure for 5 minutes (instead of 8) with natural pressure release and the results were the same!
Instant Pot Tomato Basil Soup
- Cook Time: 8
- Total Time: 8 minutes
- Category: instant pot
- Diet: Vegan
Description
Quick and Easy Tomato Soup in The Instant Pot!
Ingredients
Scale
- 1/8 cup extra virgin olive oil
- 1 cup carrots- peeled and chopped
- 1 cup onion – chopped
- 1 tablespoon dried basil
- 3 – 28 oz cans San Marzano tomatoes in purée/juice ( I recommend w/basil)
- 1.5 cups chicken stock
- 1/2 cup(s) heavy cream (sub half & half)
- 2 teaspoons salt
- Black pepper – to taste. For this recipe I add lots!
- Fresh basil for garnish – optional
Instructions
-
Chop up the carrots and onions.
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Select Sauté on your Pressure Cooker allow to fully heat.
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Add oil, carrots, onions and dried basil.
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Sauté until the onions start to become translucent. about 3-5 minutes
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Add canned tomatoes(with juices), stock, salt and pepper.
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Lock on Lid and close pressure valve.
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Cook at high pressure for 8 minutes. Allow a full natural pressure release.
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Use an immersion blender and blend until soup is smooth.
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Taste and adjust with salt and pepper, if needed.
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Garnish with fresh basil (optional)
Notes
Make this Vegan! Substitute veggie stock for chicken stock. Sub. coconut milk/cream for the heavy cream.
I don’t recommend omitting the dairy.
