Instant Pot Creamy Tomato Basil Soup
User Reviews
4.8
Instant Pot Creamy Tomato Basil Soup
Description
Instant Pot Creamy Tomato Basil Soup features diced or whole canned tomatoes combined with broth, carrots, onions, and dried herbs to create a flavorful base. After pressure cooking, the soup is pureed until smooth for an even texture. A blend of milk, cream, and flour is whisked in and cooked to add body and creaminess to the soup, making it rich without using cheese or other heavy ingredients.
The sauté step at the start softens the carrots and onions to subtly sweeten the base. Baking soda is added during cooking to balance acidity from the tomatoes. The dried basil and oregano add herbal notes reminiscent of classic tomato soup. The creamy texture complements the tangy tomato flavor, making it satisfying yet balanced.
This soup can be served with bread or grilled sandwiches for a comforting meal. Using an Instant Pot reduces cooking time compared to stove-top simmering, while still achieving deep flavors. Adjustments to tomato variety and cream content allow small changes to texture and flavor.
Use diced or whole canned tomatoes without added flavorings and do not drain. Substituting half cream with milk yields a lighter soup. The recipe is flexible with broth and seasoning amounts for taste preference.
Ingredients
- 1 tablespoon olive oil
- 1 cup carrot diced
- ½ cup onion diced
- 3 cans tomato diced or whole, 15 ounces each
- 2 cups chicken broth or vegetable broth, low sodium
- 1 ½ teaspoons basil dried
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon oregano dried
- ½ teaspoon baking soda
- 1 cup milk
- 1 cup cream
- ¼ cup flour
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
- Use either three 15-ounce cans of diced or whole tomatoes; do not drain them to keep flavor intact.
- Cream can be replaced with milk for a lighter soup, though texture will be less silky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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