Instant Pot Creamy Tomato Basil Soup
Make the best tomato soup ever with the Instant Pot or electric pressure cooker! This Instant Pot creamy tomato basil soup is sure to be your new favorite soup recipe.
Servings 6 servings
Calories 155kcal
Equipment
- Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs Follow your model’s soup fill limit and pressure-release instructions.
- Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
- Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
- Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
Ingredients
- 1 medium yellow onion diced
- 2 large stalks celery diced
- 2 large carrots diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 teaspoons dried basil
- 2 bay leaves
- 2 cans 14.5 oz. diced tomatoes
- 2 cups chicken or vegetable broth
- ½ cup heavy cream or whipping cream
Instructions
- Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
- Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
- Turn off the sauté setting. Add bay leaves, tomatoes, and chicken or vegetable broth. Stir and scrape up any browned bits from the bottom.
- Secure the lid and select Pressure Cook or Manual at high pressure for 15 minutes. Follow your model's sealing instructions and soup fill limit; do not exceed the Instant Pot half-full mark for soup.
- Allow the pressure to release naturally until fully released, following your model's soup instructions. Do not force the lid open. Open the lid away from your face.
- Remove and discard both bay leaves before blending.
- With the cooker turned off, puree the soup using an immersion blender. Keep the blender head submerged to limit hot splashes.
- After pressure cooking and blending, add the cream and stir until well blended.
- Taste and adjust seasonings as desired.
Video
Notes
The 15-minute pressure-cooking cycle does not include sautéing, coming to pressure, natural pressure release, or blending. The listed 45-minute total is an estimate; actual time varies by cooker and pressure-release time. Add the cream after pressure cooking. Use vegetable broth for a vegetarian soup; omit or replace the cream separately for a dairy-free version.
Refrigerate leftovers promptly in shallow covered containers and use within 3–4 days. Reheat to 165°F, stirring frequently.