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
- Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
- 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 heat, add bay leaves, tomatoes and chicken broth, and stir.
- Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.
- Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.
- Remove the bay leaves.
- Puree the soup using an immersion blender.
- Add the cream, and stir until well blended.
- Taste and adjust seasonings as desired.