creamy tomato basil soup for the instant pot
If you read this blog regularly, you might have noticed that we make a lot of soup, especially tomato soup! Is there anything better than a hot mug of tomato soup with a grilled cheese sandwich on a cold winter day? One of my favorite recipes is this creamy tomato basil soup for the Instant Pot. My family loves this soup, and I love it because it’s easy and inexpensive to make.
I got my Instant Pot electric pressure cooker more than a year ago, and it’s become one of my favorite kitchen gadgets. The thing I use it for the most is making soup. It has a pre-programmed soup setting, so cooking the soup is automatic.
Creamy Tomato Basil Soup for the Instant Pot
Make the best tomato soup ever with the Instant Pot or electric pressure cooker! This creamy tomato basil soup is sure to be your new favorite soup recipe.
Ingredients
1 medium yellow onion, diced
2 large stalks celery, diced
2 large carrots, diced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 teaspoons dried basil
2 bay leaves
2 cans (14.5 oz.) diced tomatoes
2 cups chicken broth
½ cup heavy cream or whipping cream
Instructions
Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook 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.
Puree the soup using an immersion blender.
Add the cream, and stir until well blended.
Taste and adjust seasonings as desired.
Notes
12g fat, 12g carbohydrate, 2g protein