Instant Pot Creamy Tomato Soup is a comforting, rich, and delicious meal that’s perfect for any day of the week. Using an Instant Pot makes the cooking process much quicker and simpler, providing you with a flavorful soup in a fraction of the time it would take on the stove. Here’s a recipe that combines the tanginess of tomatoes with the smoothness of cream, creating a delightful blend of flavors.
Ingredients:
- 2 tablespoons unsalted butter or olive oil for a vegan option
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can (28 ounces) whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1 bay leaf
- 1/2 cup heavy cream or coconut milk for a vegan option
- Optional for garnish: fresh basil leaves, croutons, a drizzle of cream or olive oil
Instructions:
- Sauté the Vegetables: Set your Instant Pot to the Sauté function. Add the butter or olive oil, chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables start to soften and the onion becomes translucent.
- Add the Tomatoes and Seasonings: Add the whole peeled tomatoes along with their juice, vegetable broth, salt, pepper, basil, and bay leaf to the pot. Stir to combine.
- Pressure Cook: Close the lid of your Instant Pot and set the valve to the Sealing position. Select the Manual or Pressure Cook function and set the timer for 8 minutes at high pressure.
- Natural Release: Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
- Remove the Bay Leaf and Blend: Open the lid and remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Stir in the Cream: Turn the Instant Pot back to the Sauté function and allow the soup to heat up if it has cooled down. Stir in the heavy cream or coconut milk and heat through for about 2 minutes. Adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with fresh basil leaves, croutons, and a drizzle of cream or olive oil if desired.
Enjoy your Instant Pot Creamy Tomato Soup with a side of crusty bread for dipping. This soup is not only comforting but also packed with flavors that will satisfy your cravings for a homemade, hearty meal.