Description
A creamy and comforting Instant Pot tomato soup made with fresh ingredients like tomatoes, basil, and cream. This easy recipe uses pressure cooking to develop deep flavors quickly, then is blended to a smooth texture for a perfect, hearty soup.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Soup Ingredients
- 2 cups vegetable broth
- 4 (14.5-ounce) cans diced tomatoes
- 1/4 cup fresh basil, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup heavy cream
Instructions
- Saute onions: Set the Instant Pot to sauté mode. Add olive oil and chopped onion, cooking while stirring frequently until the onion softens, about 2 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Deglaze with broth: Pour in the vegetable broth and scrape the bottom of the Instant Pot to deglaze and lift any browned bits.
- Add remaining ingredients: Mix in the diced tomatoes, chopped basil, granulated sugar, and salt to the pot.
- Seal and pressure cook: Close the lid securely and set the pressure release valve to the sealing position.
- Pressure cook: Select the manual or pressure cook function and set the timer for 7 minutes at high pressure.
- Release pressure: When cooking is complete, perform a quick release of the pressure and carefully open the lid.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy in texture.
- Add cream and serve: Whisk in the heavy cream evenly into the blended soup. Serve hot for a delicious and comforting meal.
Notes
- Use fresh basil for the best flavor, but dried basil can be substituted if needed (reduce quantity by half).
- Be careful when blending hot soup; use an immersion blender carefully or let soup cool slightly before regular blending in batches.
- You can adjust the sugar quantity to balance acidity according to taste.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Leftovers keep well refrigerated for 3-4 days and freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (2 min sauté + 7 min pressure cook + 3 min blending & finishing)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot tomato soup, creamy tomato soup, easy tomato soup, pressure cooker soup, vegetarian tomato soup
