Instant Pot Creamy Tomato Basil Soup
Instant Pot Creamy Tomato Basil Soup is a quick and easy pressure cooker soup recipe that requires minimal prep and takes minutes to make! You'll love this easy Instant Pot soup!
Servings: 6
Ingredients
- 2 tablespoons butter
- ½ cup onion, chopped
- 1 32-ounce carton low sodium organic chicken broth
- 2 15-ounce cans diced tomatoes
- 2 teaspoons dried basil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- fresh basil and Parmesan cheese, if desired
Instructions
- Hit SAUTE button on Instant Pot, and add the butter and onion. Cook until slightly soft, stirring frequently
- Press Cancel, and pour in chicken broth, then diced tomatoes, basil, sea salt, and pepper
- Place lid on pressure cooker, turn vent to Sealing, and hit PRESSURE COOk for 5 minutes
- Pot will take a few minutes to come to pressure, then begin counting down and cook for 5 minutes
- When pot beeps, allow a 5 minute natural release, then do a quick release for remaining pressure
- When pin drops, carefully remove lid, and use immersion blender to blend ingredients until smooth.
- Stir in the heavy cream, and serve immediately or keep warm until ready to serve. Garnish with fresh basil and shredded Parmesan cheese, if desired
Video
Notes
Recipe was made in 6-quart Instant Pot electric pressure cooker, but it can be made in an 8 quart without any changes.
For a sweeter soup, stir in 1 tablespoon sugar before serving.
Soup will thicken as it stands.
Nutrition
Calories: 108kcal | Carbohydrates: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 429mg | Potassium: 43mg | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg