Instant Pot Creamy Tomato Basil Soup

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.

Course Soups & Stews

Cuisine American

Keyword Instant Pot Creamy Tomato Basil Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

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

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.

Video

Nutrition