Instant Pot Creamy Tomato Soup

$- 2 tablespoons olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 2 (15 oz) cans of crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a dairy-free option) - Fresh basil leaves for garnish Gathering the right ingredients is key for a great soup. I start with olive oil for a rich base. Next, I chop one medium onion and three garlic cloves. The onion adds sweetness, while garlic gives depth. I use two cans of crushed tomatoes. They create the main flavor. Four cups of vegetable broth add liquid and richness. Dried basil and oregano bring in herbal notes. I also add one teaspoon of sugar. This helps balance the acidity of the tomatoes. Salt and pepper add seasoning. I use one cup of heavy cream to make the soup creamy. For a dairy-free option, coconut cream works well. Lastly, I garnish with fresh basil leaves. They add color and freshness. These ingredients come together to make a flavorful and easy soup. {{ingredient_image_1}} 1. Start by turning your Instant Pot to the Sauté mode. 2. Pour in 2 tablespoons of olive oil. 3. Once hot, add 1 medium onion, diced. Sauté for about 3-4 minutes until it softens. 4. Next, add 3 minced garlic cloves. Sauté for about a minute until you smell that lovely garlic aroma. 1. Now, it is time to bring in the main flavors. 2. Add 2 cans of crushed tomatoes and 4 cups of vegetable broth. 3. Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar, and salt and pepper to taste. 4. Mix everything well to combine the flavors. 1. Secure the Instant Pot lid tightly. 2. Set the cooking time to 10 minutes on high pressure. 1. After cooking, let the pressure release naturally for about 5 minutes. 2. Then, do a quick release for any remaining pressure. 3. Carefully remove the lid. Use an immersion blender to blend the soup until it is smooth and creamy. 1. To finish, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. 2. Taste the soup and adjust the seasoning if needed. Now, your creamy tomato soup is ready to serve! Enjoy this delicious dish with fresh basil leaves on top for a nice touch. When making tomato soup, the type of tomatoes matters a lot. For the best flavor, I recommend using canned tomatoes. Look for whole peeled or crushed tomatoes. They have great taste and are easy to use. Brands like San Marzano are known for their rich flavor. Fresh tomatoes can work, but they need more prep. You must peel, seed, and chop them. This can take time. If you choose fresh, go for ripe varieties, like Roma or beefsteak. To achieve a creamy texture, blend the soup well. Use an immersion blender right in the pot. This makes it smooth and dreamy. If you want it thicker, let it cook longer with the lid off. This allows steam to escape and thickens the soup. If your soup is too thick, add more broth or cream. Stir it in until you reach the right consistency. Always taste as you go to make sure it’s just how you like it. When serving, pair your soup with crusty bread or a grilled cheese sandwich. These make a perfect match for dipping. For a fancy touch, drizzle extra cream on top and sprinkle black pepper. Fresh basil leaves make a lovely garnish, adding color and taste. Serve your soup in warm bowls to keep it hot. This makes each bite more enjoyable. Enjoy your creamy tomato soup with friends and family for a delightful meal. Pro Tips Use Fresh Ingredients: Fresh garlic and herbs will enhance the flavor of your soup significantly compared to dried alternatives. Adjust Consistency: If the soup is too thick for your liking, feel free to add more vegetable broth until you reach your desired consistency. Add a Kick: For a spicy version, consider adding a pinch of red pepper flakes or a chopped jalapeño when sautéing the onions. Perfect Pairing: This tomato soup pairs wonderfully with grilled cheese sandwiches or a side of fresh salad for a complete meal. {{image_2}} You can easily make this soup dairy-free. Simply use coconut cream instead of heavy cream. This gives a nice, rich flavor. You can also add a splash of lime juice for brightness. Try adding nutritional yeast for a cheesy taste. It adds depth without dairy. If you like some heat, add chili flakes or hot sauce. Start with a small amount and taste as you go. You can always add more spice later. For a milder soup, use just a pinch. For a fiery kick, go wild with the hot sauce! You can boost nutrition by adding veggies. Carrots and bell peppers work well in this soup. Chop them small so they cook quickly. Stir them in when you sauté the onions. You can also add spinach near the end for extra greens. Just fold it in and let it wilt. To store your creamy tomato soup in the fridge, let it cool first. Use an airtight container to keep it fresh. This helps prevent any strange smells from other foods. Your soup will stay good for about 3 to 4 days. When you reheat it, check the taste. You may want to add a pinch of salt or a splash of cream for freshness. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for the soup to expand. It can last for up to 3 months in the freezer. When you want to eat it, take it out and thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If the soup seems too thick, add a bit of vegetable broth or water to get it creamy again. Enjoy it like you just made it! Cooking creamy tomato soup in an Instant Pot takes about 30 minutes. This includes 10 minutes of pressure cooking and 5 minutes for natural pressure release. You should also add time for sautéing the vegetables. In total, you will spend around 10 minutes prepping and sautéing, plus the pressure cooking time. It’s quick and easy, perfect for a busy day. Yes, you can use fresh tomatoes! Replace the canned tomatoes with about 2 pounds of fresh tomatoes. Start by roasting them to enhance their flavor. Remove the skins and chop them before adding them to the pot. You may need to adjust the broth since fresh tomatoes contain more water. A good rule is to use 3 cups of fresh chopped tomatoes for each can. Creamy tomato soup pairs well with many sides. Consider serving it with: - Grilled cheese sandwiches - Crusty baguette slices - A fresh garden salad - Garlic bread These options bring texture and flavor. You can also add toppings like croutons or a sprinkle of cheese for extra delight. To make this soup vegan, replace the heavy cream with coconut cream or any plant-based milk. Coconut cream adds a rich texture. For added flavor, you can blend in some nutritional yeast. Make sure to check your vegetable broth for any animal products. With these changes, you will create a creamy, vegan-friendly soup without losing the delicious taste! This blog post explored all you need to make creamy tomato soup in an Instant Pot. We discussed key ingredients, cooking steps, and helpful tips for the best flavor. You learned how to customize your soup with variations and how to store leftovers. Remember, making this soup is easy and rewarding. Enjoy your cozy bowl of goodness!$

Instant Pot Creamy Tomato Soup

A rich and creamy tomato soup made effortlessly in the Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans crushed tomatoes (15 oz each)
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
1 cup heavy cream (or coconut cream for a dairy-free option)
for garnish fresh basil leaves

Instructions

Turn your Instant Pot to the Sauté mode. Add olive oil, then sauté the diced onion for about 3-4 minutes or until softened. Add the minced garlic and sauté for another minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper. Mix well to combine all the ingredients.
Seal the Instant Pot lid and set it to Manual or Pressure Cook on high for 10 minutes.
Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then do a quick release for any remaining pressure.
Carefully remove the lid and use an immersion blender to blend the soup until smooth and creamy. (Alternatively, transfer the soup to a countertop blender in batches, being cautious of the hot liquid).
Stir in the heavy cream (or coconut cream) until well mixed. Adjust salt and pepper to taste if necessary.
Ladle the creamy tomato soup into bowls and garnish with fresh basil leaves.

Notes

Serve the soup with a drizzle of extra cream on top and a sprinkle of black pepper for an elegant touch. Pair with crusty baguette slices for dipping.

Keyword creamy, instant pot, soup, tomato