The Best Instant Pot Tomato Basil Soup (Freezes so well!)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Scale
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tbsp tomato paste
- 1 ½ tsp dried oregano
- 1 tsp sugar
- 2 (14 oz) cans diced tomatoes with basil
- 1 (15-ounce) can tomato sauce
- 2 cups vegetable or chicken broth
- 1/3 cup heavy cream
- ¼ cup chopped fresh basil plus extra for garnish.
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and bell pepper and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the tomato paste, dried oregano, sugar, diced tomatoes, tomato sauce and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 2 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Stir in the heavy cream and chopped basil.
- Using an immersion blender, purée the soup.
- Season to taste with salt and black pepper.
- Serve soup with a swirl of heavy cream and fresh basil leaves.
Find it online: https://misswish.com/instant-pot-tomato-basil-soup