Instant Pot Tomato Basil Soup

Name: Instant Pot Tomato Basil Soup
Cook time: 8 min
Total time: 8 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup carrots- peeled and chopped; 1 cup onion – chopped (substitute:1.5 teaspoon onion powder); 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!

Reviews:

Rated 5 out of 5

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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.

**Simple recipe with simple ingredients!**
*(tomatoes on the vine for decoration- this recipe isn’t that fancy)*

I have linked the immersion blender and Instant Pot used in this recipe video in my Amazon shop. Click here to shop

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!