Instant Pot Tomato Soup Recipe
This creamy instant pot tomato soup is so easy to make from scratch in the instant pot! We love the combination of tomatoes, fresh basil, and garlic. A splash of cream at the end makes it perfectly thick and creamy.
Servings: 4
Calories: 314kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 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
- Set instant pot to saute. Add oil and onion. Cook, stirring frequenetly until onion is soft. About 2 minutes.
- Mix in minced garlic, and stir again. Cook until fragarant, 30 seconds.
- Pour in vegetable broth and deglaze bottom of the instant pot.
- Mix in tomatoes, basil, sugar, and salt.
- Close lid and set pressure release valve to sealing.
- Press manual or pressure cook button and set to 7 minutes.
- Quick release pressure and remove lid.
- Blend soup until smooth, using an immersion blender.
- Whisk in heavy cream and serve.
Notes
This soup can be doubled with the same cook time. Leftovers can be stored in the refrigerator up to 3 days. To freeze: cool in the refrigerator. Transfer to the freezer in a freezer safe container, up to 3 days.
Nutrition
Serving: 2cups | Calories: 314kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 934mg | Fiber: 1g | Sugar: 11g