Picture the comforting aroma of tomatoes and basil wafting through your kitchen.
There’s something irresistibly cozy about a warm bowl of homemade tomato soup, especially when it’s as simple as this Instant Pot version.
With just a few basic ingredients, this soup transforms into a creamy, indulgent delight in no time.
The rich flavors blend beautifully, making it a timeless favorite.
Let’s bring this delicious soup to life!
Kitchen Tools Required
- 1 Instant Pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Blender or immersion blender
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 14-ounce cans crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 tablespoon sugar
- 1/2 cup heavy cream
- Fresh basil leaves, for garnish
Cook & Prep Time
To efficiently manage your time when preparing Instant Pot Tomato Soup, you can follow this timeline:
- Reading & Setup (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all necessary equipment and ingredients.
- Prep Work (10 minutes)
- Chop the onion.
- Mince the garlic.
- Measure out all other ingredients.
- Cooking (20 minutes)
- 0-3 minutes: Set the Instant Pot to sauté mode, heat the olive oil, and start sautéing the onion until translucent.
- 3-4 minutes: Add the minced garlic and sauté for 1 additional minute.
- 4-5 minutes: Add crushed tomatoes, vegetable broth, salt, black pepper, dried basil, and sugar to the pot. Stir to combine.
- 5-15 minutes: Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Pressure Release (5 minutes)
- Allow the pressure to release naturally for 5 minutes.
- Perform a quick release for any remaining pressure.
- Final Steps (5 minutes)
- Use a blender or immersion blender to purée the soup until smooth.
- Stir in the heavy cream until well combined.
- Serving (5 minutes)
- Ladle the soup into bowls.
- Garnish with fresh basil leaves before serving.
Adjust the timeline as needed based on your personal pace and kitchen efficiency.
Recipe Instructions
Set the Instant Pot to sauté mode and heat the olive oil.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for 1 more minute.
Add the crushed tomatoes, vegetable broth, salt, black pepper, dried basil, and sugar to the pot.
Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
Allow the pressure to release naturally for 5 minutes before performing a quick release.
Use a blender or immersion blender to purée the soup until smooth.
Stir in the heavy cream until well combined.
Ladle the soup into bowls and garnish with fresh basil leaves before serving.
Serving Tips
- Grilled Cheese Sandwich: A classic pairing, the crispy, buttery sandwich complements the creamy tomato soup perfectly.
- Croutons: Add a crunchy texture by topping the soup with homemade or store-bought croutons.
- Side Salad: A fresh green salad with a light vinaigrette offers a revitalizing contrast to the rich soup.
- Garlic Bread: Use garlic bread to dip into the soup, enhancing the flavors with a garlicky twist.
- Cheese Quesadilla: A cheesy quesadilla can serve as a delightful alternative to grilled cheese, adding a bit of a Mexican flair.
Storage
To store Instant Pot Tomato Soup, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 4 days.
Alternatively, freeze for up to 3 months.
Freezing
To freeze Instant Pot Tomato Soup, let it cool completely.
Then transfer to airtight containers, leaving room for expansion.
Label with the date and freeze for up to 3 months.
Reheating
To reheat tomato soup, use a stovetop on low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl and cover it loosely.
Heat in intervals, stirring between each to guarantee even heating.
Final Thoughts
This Instant Pot Tomato Soup is a simple and delicious recipe that can be customized to your taste.
With just a few staple ingredients, you can have a comforting bowl of soup ready in no time.
Adjust the creaminess or spice level to suit your preferences.
Don’t forget to taste and tweak the seasoning before serving.
Enjoy this warm, flavorful soup as a starter or a light meal.
Frequently Asked Questions
Can I Substitute Fresh Tomatoes for Canned Ones?
You can substitute fresh tomatoes for canned ones by using about 2 pounds. Blanch and peel the tomatoes, then chop them. Adjust cooking time as fresh tomatoes have higher water content and might need longer to reach desired consistency.
How Do I Make the Soup Vegan?
Substitute the heavy cream with coconut milk for creaminess and use nutritional yeast for a cheesy flavor. Guarantee all ingredients are plant-based and adjust seasoning as needed. This creates a delicious, vegan-friendly soup without compromising taste.
What Can I Use Instead of Heavy Cream?
You can substitute heavy cream with 1/2 cup coconut milk or 1/2 cup cashew cream for a vegan alternative. Both provide a creamy texture and slight sweetness, enhancing the soup’s flavor while maintaining its richness.
Is There a Way to Make It Spicier?
To spice it up, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper flakes during step 4. If you prefer more heat, increase gradually, tasting as you go to avoid overpowering the flavors.
Can I Double the Recipe in One Batch?
You can double the recipe in one batch, but guarantee your Instant Pot’s capacity accommodates the increased volume. Maintain ingredient ratios and cooking times. Avoid exceeding the maximum fill line, especially with liquids, to prevent improper pressure cooking.
Instant Pot Tomato Soup
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Chef's knife
- 1 Blender or immersion blender
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 2 14-ounce can crushed tomatoes
- 2 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 tablespoon sugar
- 1/2 cup heavy cream
- fresh basil leaves for garnish
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for 1 more minute.
- Add the crushed tomatoes, vegetable broth, salt, black pepper, dried basil, and sugar to the pot.
- Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 5 minutes before performing a quick release.
- Use a blender or immersion blender to purée the soup until smooth.
- Stir in the heavy cream until well combined.
- Ladle the soup into bowls and garnish with fresh basil leaves before serving.
Notes
