Instant Pot Creamy Tomato Basil Soup

Name: Instant Pot Creamy Tomato Basil Soup
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced carrots; ½ cup diced onions; 3 cans (15-ounces each) diced or whole tomatoes (see note); 2 cups broth (chicken or vegetable - I use low sodium); 1 ½ teaspoons dried basil; 1 teaspoon sugar; 1 teaspoon salt; ½ teaspoon dried oregano; ½ teaspoon baking soda; 1 cup milk; 1 cup cream (see note); ¼ cup flour

User Reviews

4.8

96 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
8 servings
Course
Soup
Cuisine
American

Instant Pot Creamy Tomato Basil Soup

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 tablespoon olive oil
1 cup diced carrots
½ cup diced onions
3 cans (15-ounces each) diced or whole tomatoes (see note)
2 cups broth (chicken or vegetable - I use low sodium)
1 ½ teaspoons dried basil
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon baking soda
1 cup milk
1 cup cream (see note)
¼ cup flour

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Instructions

In the insert of a 6-quart Instant Pot or other electric pressure cooker, heat the olive oil using the Saute function. Add the carrots and onions, and cook, stirring often, until the onions start to turn translucent, 2-3 minutes.
Add the tomatoes, broth, basil, sugar, salt, oregano, and baking soda. Give the soup a good stir making sure to scrape the bottom of the pot thoroughly.
Secure the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure (if liquid spurts through the valve, close the valve, wait a few minutes and try again).
Carefully use an immersion blender (or transfer the soup in batches to a blender) to puree the soup until smooth. Return the soup to the pot if using a blender.
Whisk or blend together the milk, cream and flour until very smooth. Add to the soup while whisking or stirring constantly.
Select the saute function and cook, stirring constantly to prevent burning, until the soup is heated through and thickened. Season to taste with additional salt and pepper, if needed (this is important so you don't end up with bland soup). Serve immediately.

Notes

Tomatoes: in place of the three cans of diced tomatoes, you can use one large 29-ounce can plus one 15-ounce can. Diced or whole tomatoes work equally well here. Using a product like stewed tomatoes will change the flavor. I tested this recipe with regular diced or whole tomatoes (nothing added). Don't drain the tomatoes before using.
Cream: you can sub the 1 cup cream with 1/2 cup milk (the soup will be slightly less silky/creamy if doing so).

Nutrition Information

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Serving 1 serving Calories 120kcal (6%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 18mg (6%) Sodium 842mg (35%) Fiber 2g (8%) Sugar 8g (16%)