Instant Pot Creamy Tomato Soup
Instant Pot Creamy Tomato Soup is the ultimate comfort food, perfect for chilly evenings or casual lunches. This rich and velvety soup combines ripe tomatoes, aromatic garlic, and fresh basil for a delightful flavor experience. Quick to prepare in your Instant Pot, it pairs beautifully with crusty bread or grilled cheese sandwiches, making it an irresistible treat that warms the soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 lbs ripe Roma tomatoes, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, plus more for garnish
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Set the Instant Pot to 'Sauté' mode and heat olive oil. Add diced onions and minced garlic; sauté until translucent (about 3 minutes).
- Add chopped tomatoes and vegetable broth. Stir to combine.
- Season with salt and pepper, then add fresh basil leaves. Stir again.
- Close the lid and set to high pressure for 10 minutes. Once done, allow a natural release for another 10 minutes.
- Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a standard blender.
- Return the blended soup to the pot if needed; stir in heavy cream and heat through without boiling.
- Serve hot, garnished with additional basil leaves or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For a smoky flavor, use roasted canned tomatoes instead of fresh. Add red pepper flakes for a spicy kick. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.