Tomato Basil Soup
Tomato Basil Soup is the best tomato soup I have ever tasted! This Instant Pot Tomato Soup Recipe has instructions for Creamy Tomato Soup.
Servings: 4
Equipment
Ingredients
- 28 ounces peeled and crushed tomatoes 1-28 oz can with no sugar or preservatives added
- 2 cups vegetable broth You can also use chicken broth for non-vegan.
- 1 cup carrots finely chopped
- 1 cup onion finely chopped
- 2 tablespoons olive oil
- 2 tablespoons Tomato Paste
- 1 tablespoon minced garlic
- 1 tablespoon dried basil or 1/4 cup of fresh basil packed.
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon Kosher Salt or to taste
- 1/4 teaspoon freshly ground pepper or to taste
Optional:
- 1/2 cup heavy cream For creamy tomato soup.
Instructions
- Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot and heat. Add the chopped onions, carrots and minced garlic to the pot. Cook uncovered for 3 – 5 minutes, stirring occasionally until the vegetables are tender.
- Add the dried herbs, salt, and pepper to the pot and stir. Add the tomato paste and crushed tomatoes the pot and stir. Then pour in the broth and stir. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes.
- When the soup is finished cooking, follow the manufacturer’s instructions to quick-release pressure or allow a natural release. Once the pressure has been released, carefully remove the lid. Turn the Instant Pot off.
- Use an immersion blender to blend the soup until it is super smooth. If you would like creamy tomato soup, stir in 1/2 cup of heavy cream until combined. Serve with desired toppings and enjoy!
Notes
- If you do not have an Instant Pot, this easy tomato soup recipe can also be made on the stove or in a slow cooker.
- Tip: I used a food processor to chop my onions and carrots so that they were very fine, plus it saves time. I also loathe chopping onions.