Instant Pot Creamy Tomato Basil Soup with Parmesan
Instant Pot Creamy Tomato Basil Soup with Parmesan is the ultimate comfort food, perfect for cozy evenings or when you need a warm pick-me-up. This rich and velvety soup combines the fresh flavors of ripe tomatoes and aromatic basil, enhanced by creamy Parmesan. Made in just under 30 minutes using an Instant Pot, this easy recipe is sure to become a family favorite, especially when paired with grilled cheese for the perfect meal.
- 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 fresh tomatoes, chopped
- 1 cup fresh basil leaves
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil, onions, and garlic; sauté for 3-5 minutes until fragrant.
- Add chopped tomatoes, salt, and pepper; stir and cook for another minute.
- Pour in vegetable broth and add basil leaves.
- Close the lid, set to 'Pressure Cook' for 10 minutes.
- Once done, carefully release pressure. Blend until smooth using an immersion blender.
- Stir in heavy cream and grated Parmesan cheese until well combined. Adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: - For a lighter version, substitute half-and-half for heavy cream. - To make it dairy-free, use coconut milk instead of cream and nutritional yeast instead of Parmesan. - Store leftovers in an airtight container for up to three days.