Instant Pot Creamy Tomato Basil Soup

$To create a delicious Instant Pot creamy tomato basil soup, you need these key ingredients: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 2 cans (14.5 oz each) diced tomatoes (with their juice) - 2 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar (to balance acidity) - Salt and freshly ground pepper to taste - 1 cup fresh basil leaves, roughly chopped - ½ cup heavy cream or coconut cream (for a dairy-free option) These ingredients work together to create a rich, flavorful base. The olive oil adds depth, while the onion and garlic bring a savory touch. You can enhance your soup with some optional garnishes and substitutions: - Top with a drizzle of cream for richness. - Add croutons for a crunchy texture. - Use fresh or dried herbs like thyme or parsley. - Swap heavy cream for coconut cream for a dairy-free version. Feel free to get creative! These tweaks can make the soup your own. This tomato basil soup is quite versatile. Here are some alternatives for dietary needs: - For a vegan option, use coconut cream and vegetable broth. - If gluten is a concern, ensure your broth is gluten-free. - For lower fat, use half-and-half instead of cream. These choices make the soup friendly for various diets. Enjoying a tasty meal should be easy for everyone! {{ingredient_image_2}} First, set your Instant Pot to 'Sauté.' Pour in two tablespoons of olive oil and let it heat. Once hot, add one medium onion, finely chopped. Cook for 3-4 minutes until the onion is soft and clear. Then, add four minced garlic cloves. Stir the mix for one more minute. The garlic will smell great! Next, pour in two cans of diced tomatoes. Make sure to include their juice. Add two cups of vegetable broth, one teaspoon of dried oregano, and one teaspoon of sugar. The sugar helps balance the tomato's acidity. Add salt and freshly ground pepper to taste. Stir everything well. Now, close the lid of your Instant Pot. Make sure the valve is set to 'Sealing.' Choose the 'Manual' or 'Pressure Cook' setting. Set the timer for 10 minutes on high pressure. This cooks the soup quickly and locks in flavors. When the timer goes off, perform a quick release. Turn the valve to 'Venting' and wait until all steam escapes. Carefully remove the lid. Now, take an immersion blender and blend the soup right in the pot. You want it creamy and smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Add half a cup of heavy cream or coconut cream for a dairy-free option. Stir this in along with one cup of roughly chopped fresh basil leaves. Switch the Instant Pot back to 'Sauté' for a few minutes. This warms the soup through. Taste it and add more salt or pepper if needed. Ladle the soup into warm bowls. Garnish with extra fresh basil leaves. You can also drizzle some cream on top for a beautiful look. This soup pairs well with hearty crusty bread. Enjoy your tasty creation! Using an Instant Pot can be fun and easy. Here are some best practices: - *Always add liquid.* This helps create steam and pressure. - *Make sure the lid seals tight.* You won’t get the right pressure if it doesn’t. - *Use the right setting.* For soups, use the 'Manual' or 'Pressure Cook' setting. - *Don’t overfill the pot.* Keep it less than two-thirds full to prevent spills. - *Quick release is key for soups.* This helps keep the soup smooth. To get a creamy texture, follow these steps: - *Blend well.* Use an immersion blender to mix the soup until smooth. - *Add cream slowly.* Stir in the heavy cream or coconut cream for richness. - *Use fresh basil.* This adds flavor and brightness to the creamy base. - *Adjust thickness.* If too thick, add a little broth or water to reach your desired consistency. Avoid these common mistakes when making your soup: - *Skipping the sauté step.* This adds depth and flavor to your dish. - *Not using enough seasoning.* Taste and adjust with salt and pepper as needed. - *Blending too early.* Wait until the soup is fully cooked for the best texture. - *Using dried basil instead of fresh.* Fresh basil gives a brighter flavor. - *Ignoring the balance of flavors.* A touch of sugar can balance the acidity of tomatoes. Pro Tips Use Fresh Ingredients: Fresh basil and quality tomatoes will elevate the flavor of your soup significantly. If possible, use in-season tomatoes for the best taste. Balance the Acidity: Adding a teaspoon of sugar helps to balance the acidity of the tomatoes. Adjust more or less according to your taste preferences. Blending Technique: For a super creamy texture, blend the soup until completely smooth. If you like a little texture, blend just half of the soup and leave the rest chunky. Garnish Creatively: Enhance presentation by drizzling a little extra cream on top or adding a sprinkle of freshly cracked black pepper before serving. {{image_4}} You can easily make this soup vegan. Swap the heavy cream with coconut cream. This gives the soup a rich and creamy feel without dairy. You can also use vegetable broth. It adds depth to the flavor. Be sure to check your canned tomatoes for any added sugars or preservatives. Want to boost the nutrition? Add protein like chickpeas or lentils. They add a hearty texture and extra protein. You can also mix in vegetables like spinach or carrots. These add color and more nutrients. Just chop them small to cook evenly with the soup. Mixing herbs can change the flavor profile. Try adding thyme or rosemary for an earthier taste. For a spicy kick, add red pepper flakes. You can also use fresh herbs like parsley instead of basil. Get creative with your spice choices to find your favorite blend! To store leftover soup, let it cool first. Transfer it to an airtight container. Make sure to seal it well to keep the flavors fresh. You can store it in the fridge for up to 4 days. If you plan to eat it later, freezing is a great option. When freezing, use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. This soup keeps well for up to 3 months. To prevent freezer burn, make sure the containers are sealed tightly. Label each container with the date for easy tracking. To reheat, you can use the stovetop or microwave. If using the stovetop, heat the soup over medium-low heat. Stir often until it’s hot. For the microwave, use a microwave-safe bowl. Heat in short intervals, stirring in between. This helps heat evenly. Always taste and adjust seasoning if needed before serving! Yes, you can use fresh tomatoes. For the best flavor, use about 10-12 fresh tomatoes. Peel and chop them before adding to the pot. Fresh tomatoes will give a brighter taste but may require a bit more cooking time. This soup lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. Let it cool before you store it to avoid condensation. Yes, you can double the recipe! Just ensure your Instant Pot has enough space. You may need to cook the soup a bit longer, but the time should remain close to 10 minutes at high pressure. This soup pairs well with crusty bread, grilled cheese sandwiches, or a simple salad. You can also serve it with crackers or cheese for a nice touch. Yes, you can make this soup on the stove. Just follow the same steps in a large pot. Cook the onions and garlic first, then add the remaining ingredients. Simmer for about 20-30 minutes before blending. This blog post covered everything you need for delicious Instant Pot Creamy Tomato Basil Soup. We explored essential ingredients, cooking steps, and storage tips. You learned how to customize the recipe for any diet. Avoid common mistakes and try different flavors for fun variations. With these methods, you can make a tasty soup easily. Enjoy the comfort of homemade soup, and share your experiences. Creativity in the kitchen opens doors for many delightful meals.$

Instant Pot Creamy Tomato Basil Soup

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

Print Recipe Pin Recipe

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, finely chopped
4 cloves garlic, minced
2 cans diced tomatoes (14.5 oz each)
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and freshly ground pepper
1 cup fresh basil leaves, roughly chopped
0.5 cup heavy cream or coconut cream

Instructions

Begin by setting your Instant Pot to the 'Sauté' function. Pour in the olive oil and let it heat up. Once hot, add the chopped onion. Sauté this mix for 3-4 minutes until the onion is translucent and soft. Next, introduce the minced garlic and cook for an additional minute, stirring frequently until it releases a wonderful aroma.
Carefully pour in the diced tomatoes, ensuring to include their juices for added flavor. Then, add the vegetable broth, dried oregano, sugar, salt, and pepper. Stir all the ingredients together until they are well combined.
Close the lid of the Instant Pot, ensuring the valve is switched to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes on high pressure.
When the cooking time has elapsed, perform a quick release by turning the valve to 'Venting.' Wait until all the steam has escaped, then carefully remove the lid from the pot.
Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency. If you prefer, you can also transfer the hot soup in batches to a countertop blender, blending each batch until creamy. Be cautious, as the soup will be very hot.
Stir in the heavy cream (or coconut cream) and add the chopped fresh basil to the blended soup. Switch the Instant Pot back to the 'Sauté' function for a few minutes to gently heat the soup through. Taste and adjust the seasoning if needed, adding more salt and pepper as desired.
Carefully ladle the soup into warm bowls and garnish with additional fresh basil leaves for an aromatic touch.

Notes

Serve with crusty bread for a complete meal.

Keyword basil, creamy, instant pot, soup, tomato