Description
Indulge in this rich and velvety Creamy Instant Pot Tomato Soup, perfect for chilly evenings or a comforting meal any time of the year.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Sauté Vegetables: Turn on the Instant Pot and select the sauté function. Add olive oil, then sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes.
- 2. Add Tomatoes: Stir in the chopped tomatoes and cook for an additional 5 minutes until they begin to break down.
- 3. Pour in Broth: Add the vegetable broth while scraping any bits off the bottom of the pot. Close the lid securely.
- 4. Pressure Cook: Set your Instant Pot to pressure cook on high for 10 minutes. After cooking, let it naturally release pressure for 5 minutes before doing a quick release.
- 5. Blend Until Smooth: Carefully open the lid and use an immersion blender to mix until smooth and creamy. If using a regular blender, transfer in batches.
- 6. Stir in Cream and Basil: Return to pot, add heavy cream and fresh basil leaves, stirring well until fully combined. Serve hot, garnished with additional basil if desired.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: For a lighter version, substitute heavy cream with half-and-half or coconut milk. Enhance flavor by adding a pinch of red pepper flakes for spice. Leftovers can be stored in airtight containers in the fridge for up to five days.