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.
Course Soups & Stews
Cuisine American
Keyword Instant Pot Creamy Tomato Basil Soup
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6servings
Calories 155kcal
Author Marsha Maxwell
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
1medium yellow oniondiced
2large stalks celerydiced
2large carrotsdiced
2tablespoonsolive oil
1teaspoonsalt
½teaspoonfreshly ground black pepper
¼teaspoonred pepper flakes
2teaspoonsdried basil
2bay leaves
2cans14.5 oz. diced tomatoes
2cupschicken or vegetable broth
½cupheavy 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.