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!

Instant Pot Tomato Basil Soup

Print Recipe

Quick and Easy Tomato Soup in The Instant Pot!

Author: driftwoodcorner
Cook Time: 8
Total Time: 8 minutes
Category: instant pot
Diet: Vegan

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!

Instructions

Chop up the carrots and onions.
Select Sauté on your Pressure Cooker allow to fully heat.
Add oil, carrots, onions and dried basil.
Sauté until the onions start to become translucent. about 3-5 minutes
Add canned tomatoes(with juices), stock, salt and pepper.
Lock on Lid and close pressure valve.
Cook at high pressure for 8 minutes. Allow a full natural pressure release.
Use an immersion blender and blend until soup is smooth.
Taste and adjust with salt and pepper, if needed.
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.

Find it online: https://driftwoodcorner.net/1025-2/