Instant Pot Creamy Tomato Basil Soup

$To make the Instant Pot Creamy Tomato Basil Soup, gather these items: - 2 tablespoons olive oil - 1 medium onion, chopped - 4 cloves garlic, minced - 2 cans (14.5 oz) diced tomatoes (with juice) - 2 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar (to balance acidity) - Salt and pepper to taste - 1 cup fresh basil leaves, chopped - ½ cup heavy cream or coconut cream (for a dairy-free option) If you don’t have some ingredients, here are some easy swaps: - Use any cooking oil instead of olive oil. - Swap the onion with shallots or leeks for a different flavor. - Use fresh tomatoes if you prefer, about 4-5 medium ones. - Chicken broth can replace vegetable broth for a non-vegetarian option. - If you want a lighter soup, use half-and-half instead of heavy cream. - For a dairy-free option, stick with coconut cream or use almond milk. This soup is not only tasty but also healthy. Here’s a quick look at its nutrition per serving: - Calories: 250 - Fat: 18g - Carbohydrates: 20g - Protein: 4g - Fiber: 3g - Sugar: 5g This creamy soup gives you a good dose of vitamins and minerals, especially from the tomatoes and basil. Enjoy this comforting dish! {{ingredient_image_1}} Start by gathering all your ingredients. You need olive oil, onion, garlic, diced tomatoes, vegetable broth, dried oregano, sugar, salt, pepper, fresh basil, and cream. Chop the onion and mince the garlic. This makes the cooking process easier. Set your Instant Pot to 'Sauté.' Add olive oil and let it heat. Toss in the chopped onion and sauté for three to four minutes. Wait until the onion turns soft and clear. Then add the minced garlic and sauté for one more minute. This step brings out great flavors. Now, pour in the diced tomatoes with their juice, the vegetable broth, dried oregano, sugar, salt, and pepper. Stir everything together. Close the lid, making sure the valve is on 'Sealing.' Select 'Manual' or 'Pressure Cook' and cook on high for ten minutes. When the timer goes off, carefully turn the valve to 'Venting' for a quick release. Once the steam stops, open the pot. Next, use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a countertop blender in batches. Blend until creamy. Once smooth, stir in the heavy cream or coconut cream along with the chopped basil. Turn the pot back to 'Sauté' for a few minutes. This will heat everything through. Taste and adjust the seasoning if needed. Now, you are ready to serve! Ladle the soup into bowls and add extra basil leaves on top for garnish. Enjoy this warm and flavorful soup! To make the best Instant Pot Creamy Tomato Basil Soup, follow these tips: - Use ripe tomatoes for a fresh taste. - Fresh basil adds a bright flavor, so don’t skip it. - Sauté the onion and garlic until golden. This step builds flavor. - Adjust the sugar to balance the acidity of the tomatoes. - Blend the soup until smooth for a creamy texture. Here are some common mistakes you should avoid: - Forgetting to season the soup can lead to blandness. - Overcooking the soup may make it too thick. - Using dried basil instead of fresh can dull the flavor. - Not releasing the pressure properly can ruin your meal. - Skipping the blending step means missing out on creaminess. Serve your soup in style with these ideas: - Garnish with extra basil leaves for a pop of color. - Drizzle cream on top for a rich finish. - Serve with crusty bread for a hearty meal. - Pair with a side salad for a refreshing touch. - Try adding croutons for crunch and flavor. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality tomatoes can elevate the flavor of your soup significantly. Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth or add a bit more cream to achieve your desired texture. Serve with Crusty Bread: A slice of crusty bread or a grilled cheese sandwich pairs perfectly with creamy tomato basil soup. Flavor Boost: Consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for an extra flavor dimension. {{image_2}} To make this soup dairy-free, switch heavy cream for coconut cream. Coconut cream adds a rich taste without dairy. You can also use almond milk or cashew cream for a lighter option. These swaps keep the soup creamy and smooth, perfect for those avoiding dairy. You can boost nutrition by adding more vegetables. Try adding chopped carrots or celery when you sauté the onion and garlic. Spinach or kale can be stirred in after blending. They add color and flavor, making your soup even better. Feel free to play with herbs. While fresh basil shines in this recipe, you can try fresh thyme or parsley instead. You can also add a pinch of red pepper flakes for heat. This gives the soup a new twist while keeping it delicious and comforting. Store your Instant Pot Creamy Tomato Basil Soup in an airtight container. Let it cool to room temperature first. This soup stays fresh in the fridge for up to four days. When you’re ready to enjoy it again, just take it out. You can freeze this soup for later. Use freezer-safe containers or bags. Make sure to leave some space for expansion. This soup can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. Reheat the soup on the stove for the best taste. Use low heat and stir often. You can also use a microwave. Heat it in short bursts, stirring in between. Add a splash of broth or cream if it seems too thick. Enjoy your warm bowl of goodness! Yes, you can use fresh tomatoes. You will need about 2 pounds. Peel and chop them. Fresh tomatoes give a bright flavor. If you use fresh, adjust the broth. You may need less broth since fresh tomatoes have more water. You can use coconut cream for a dairy-free option. It adds a nice flavor. You can also use milk or half-and-half for a lighter choice. If you want a lower-fat option, consider using Greek yogurt. Just stir it in after blending. If your soup is too thin, you have a few options. You can blend in some cooked potatoes. They will add body without changing the flavor much. Another option is to simmer the soup longer. This will evaporate some water and thicken it. Yes, you can make this soup in advance. Just store it in the fridge. It will stay fresh for about three days. You can also freeze it for up to three months. Just thaw it in the fridge before reheating. Yes, you can use a regular blender. Just be careful when blending hot soup. Blend in small batches to avoid spills. Make sure to let the soup cool a bit before blending for safety. This blog covered how to make a great soup. We examined the key ingredients, including substitutions and nutrition facts. You learned step-by-step how to prepare, cook, and blend your soup. I shared tips to avoid common mistakes and suggested ways to enhance the recipe with variations. Lastly, we discussed storage and reheating guidelines. Enjoying homemade soup is easy with these insights. Try it out and make it your own!$

Instant Pot Creamy Tomato Basil Soup

A rich and creamy tomato basil soup made effortlessly in the Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes (with juice)
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
1 cup fresh basil leaves, chopped
0.5 cup heavy cream or coconut cream

Instructions

Set the Instant Pot to the 'Sauté' function. Add the olive oil and once hot, toss in the chopped onion. Sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute until fragrant.
Pour in the diced tomatoes with their juice, vegetable broth, dried oregano, sugar, salt, and pepper. Stir to combine all the ingredients.
Close the lid of the Instant Pot, making sure the valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 10 minutes.
Once the cooking time is up, carefully do a quick release by turning the valve to 'Venting.' Once the pressure is fully released, uncover the pot.
Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender, blending until creamy.
Stir in the heavy cream (or coconut cream) and chopped fresh basil. Turn the pot back to the 'Sauté' function for a few minutes to heat through. Adjust seasoning as necessary.
Ladle the soup into bowls and top with extra basil leaves for garnish.

Notes

Serve with crusty bread for a delightful meal.

Keyword basil, instant pot, soup, tomato