Instant Pot Tomato Basil Soup Recipe
A simple and easy instant pot tomato basil soup freezer-friendly recipe full of flavor, slightly sweet, slightly spicy and wholefully delicious.
Ingredients
- 1 medium yellow onion (diced)
- 2 tsp minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 tablespoons sugar (optional)
- ⅛ teaspoon red pepper flakes (optional)
- 2 bay leaves
- 2 cans (14.5 oz. diced tomatoes)
- 2 cups chicken broth
- ½ cup heavy cream
Instructions
- Using the sauté setting of the electric pressure cooker, sauté the onion and minced garlic in olive oil for about 5 minutes.
- Add in the salt, black pepper, garlic powder, red pepper flakes, oregano, and basil, and sauté for 1-2 more minutes.
- Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
- Secure the lid and cook the vegetable mixture using the soup setting, for 15 minutes at high pressure.
- Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.
- Remove the bay leaves.
- Remove one cup of the tomato mixture and set aside.
- Puree the remaining soup using an immersion blender.
- Add the cup of tomato mixture back in, along with cream and sugar, and stir until mixed well.
- Taste and adjust seasonings to your desired taste.
Video
Notes
It can be made on the stovetop and in the crockpot. See the instructions above.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 10g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 36mg | Sodium: 1004mg | Fiber: 2g | Sugar: 5g
Gonna Try This Recipe? Or Tried This Recipe?Let me know know what questions you have or how it was!
