Instant Pot Creamy Tomato Basil Soup Simple Delight

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- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups ripe tomatoes, diced (can be fresh or canned) - 1 cup vegetable broth (or chicken broth for non-vegetarians) - 1 teaspoon dried oregano - 1 tablespoon granulated sugar (optional, to balance the acidity of the tomatoes) - Sea salt and freshly cracked black pepper to taste - 1 cup heavy cream or coconut milk (for a dairy-free alternative) - 1/2 cup fresh basil leaves, finely chopped - Grated Parmesan cheese for garnish (optional) - A pinch of red pepper flakes for heat - Fresh herbs like thyme or parsley for extra flavor - A splash of lemon juice for brightness - Use avocado oil instead of olive oil for a different flavor. - Swap onions for leeks for a milder taste. - Use fire-roasted tomatoes for a smoky touch. - Replace heavy cream with cashew cream for a vegan option. - Use fresh basil oil if you don’t have fresh basil. Each ingredient plays a key role in the flavor and texture of the soup. I love using fresh tomatoes when they are in season. They give the soup a vibrant taste. The cream adds richness, while fresh basil provides a lovely aroma. Don’t hesitate to experiment with the options and substitutions! This soup is very forgiving and allows you to make it your own. Start by setting your Instant Pot to the sauté function. Add two tablespoons of extra virgin olive oil. Heat it for about one minute. Then, add one medium onion, chopped finely. Sauté the onion for three to five minutes until it turns soft and clear. This step builds a great base for flavor. Next, add three minced garlic cloves. Cook for one more minute. You want the garlic to smell nice but not burn. Now, it’s time to mix in the main ingredients. Pour in four cups of diced ripe tomatoes, fresh or canned. Add one cup of vegetable broth or chicken broth if you prefer. Next, stir in one teaspoon of dried oregano. If you want, add one tablespoon of granulated sugar. This helps balance the tomato's acidity. Season with sea salt and freshly cracked black pepper to your taste. Mix everything well to combine all those lovely flavors. Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Select the soup setting or set it to cook on high pressure for ten minutes. This is where the magic happens! The pressure helps meld all the flavors together. Once the cooking time is up, let the Instant Pot release pressure naturally for ten minutes. After that, switch the valve to venting to release any extra pressure. To get that dreamy creaminess, use heavy cream for a rich taste. If you want a dairy-free option, coconut milk works great too. When you blend the soup, add the cream after blending. This keeps it smooth and velvety. Blend it well, but you can leave some chunks for texture if you like. Tomatoes can be acidic, so balance them with sugar. A tablespoon of sugar helps cut the tartness. Don’t forget to taste as you go! Add sea salt and freshly cracked black pepper to enhance the flavors. Fresh basil adds a nice earthy touch. Use a generous amount for the best flavor. Serve your soup hot in wide bowls. This makes it look fancy! Drizzle a bit of olive oil on top for a shiny finish. You can also sprinkle grated Parmesan cheese for added flavor. Pair the soup with crusty bread or a fresh baguette for a complete meal. Enjoy this cozy dish with friends or family! {{image_4}} You can easily make this soup dairy-free. Instead of heavy cream, use coconut milk. It gives the soup a rich taste. The coconut milk adds a hint of sweetness. This option keeps the soup creamy without dairy. Want to boost nutrition? Add more veggies! Chopped carrots, bell peppers, or zucchini work great. Sauté them with the onions and garlic. This adds flavor and color. You can also blend in cooked spinach for extra greens. If you like heat, spice it up! Add red pepper flakes to the sauté. You can also mix in chopped jalapeños or a dash of hot sauce. This will give your soup a spicy kick. Adjust the heat to your taste. Enjoy your new spicy twist! After making your creamy tomato basil soup, let it cool completely. Store the soup in an airtight container. It will keep well in the fridge for up to 5 days. Before serving, always check for any off smells or changes in texture. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top to allow for expansion. The soup can last in the freezer for about 3 months. Remember to label the containers with the date before freezing. When you're ready to enjoy your soup again, take it out of the fridge or freezer. For refrigerated soup, simply heat it on the stove over low heat. Stir often to ensure it warms evenly. If frozen, let it defrost overnight in the fridge before reheating. You can also use the microwave, but stir it every minute for even heating. Add a splash of water or cream if it seems too thick after reheating. Yes, you can use canned tomatoes. They work great in this soup. Canned tomatoes save time and still taste good. Look for high-quality canned tomatoes for the best flavor. You will need about 4 cups of canned tomatoes to match the recipe. You can make this soup on the stove. Start by sautéing the onions and garlic in a pot. Then, add the tomatoes, broth, and oregano. Let it simmer for about 20 minutes. After that, blend the soup until smooth. Finally, stir in the cream and basil. Tomato basil soup pairs well with many sides. You can serve it with crusty bread or a fresh baguette. Grilled cheese sandwiches also make a great match. For a light touch, add a simple salad on the side. In this blog post, we covered the key ingredients for tomato basil soup, how to prepare them, and smart cooking tips. You learned about ingredient swaps and variations, including dairy-free and extra veggie options. We also discussed storage and reheating, ensuring your soup stays tasty. Use this guide to make your soup perfect every time. Enjoy experimenting with flavors and find what you love best!

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Looking for a new cozy dish? My Instant Pot Creamy Tomato Basil Soup is simple, quick, and bursting with flavor! You’ll love how easy it is to whip up a bowl of warmth and comfort. With just a few fresh ingredients, you can savor every spoonful. Let’s dive into this delightful recipe and transform your meal time into a creamy, tomato-filled joy. Ready to get cooking? Let’s go!

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Ingredients

List of Ingredients

– 2 tablespoons extra virgin olive oil

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 4 cups ripe tomatoes, diced (can be fresh or canned)

– 1 cup vegetable broth (or chicken broth for non-vegetarians)

– 1 teaspoon dried oregano

– 1 tablespoon granulated sugar (optional, to balance the acidity of the tomatoes)

– Sea salt and freshly cracked black pepper to taste

– 1 cup heavy cream or coconut milk (for a dairy-free alternative)

– 1/2 cup fresh basil leaves, finely chopped

– Grated Parmesan cheese for garnish (optional)

Optional Ingredients

– A pinch of red pepper flakes for heat

– Fresh herbs like thyme or parsley for extra flavor

– A splash of lemon juice for brightness

Ingredient Substitutions

– Use avocado oil instead of olive oil for a different flavor.

– Swap onions for leeks for a milder taste.

– Use fire-roasted tomatoes for a smoky touch.

– Replace heavy cream with cashew cream for a vegan option.

– Use fresh basil oil if you don’t have fresh basil.

Each ingredient plays a key role in the flavor and texture of the soup. I love using fresh tomatoes when they are in season. They give the soup a vibrant taste. The cream adds richness, while fresh basil provides a lovely aroma. Don’t hesitate to experiment with the options and substitutions! This soup is very forgiving and allows you to make it your own.

Step-by-Step Instructions

Sautéing Aromatics

Start by setting your Instant Pot to the sauté function. Add two tablespoons of extra virgin olive oil. Heat it for about one minute. Then, add one medium onion, chopped finely. Sauté the onion for three to five minutes until it turns soft and clear. This step builds a great base for flavor. Next, add three minced garlic cloves. Cook for one more minute. You want the garlic to smell nice but not burn.

Combining Ingredients

Now, it’s time to mix in the main ingredients. Pour in four cups of diced ripe tomatoes, fresh or canned. Add one cup of vegetable broth or chicken broth if you prefer. Next, stir in one teaspoon of dried oregano. If you want, add one tablespoon of granulated sugar. This helps balance the tomato’s acidity. Season with sea salt and freshly cracked black pepper to your taste. Mix everything well to combine all those lovely flavors.

Pressure Cooking

Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Select the soup setting or set it to cook on high pressure for ten minutes. This is where the magic happens! The pressure helps meld all the flavors together. Once the cooking time is up, let the Instant Pot release pressure naturally for ten minutes. After that, switch the valve to venting to release any extra pressure.

Tips & Tricks

Achieving the Perfect Creaminess

To get that dreamy creaminess, use heavy cream for a rich taste. If you want a dairy-free option, coconut milk works great too. When you blend the soup, add the cream after blending. This keeps it smooth and velvety. Blend it well, but you can leave some chunks for texture if you like.

Balancing Flavors

Tomatoes can be acidic, so balance them with sugar. A tablespoon of sugar helps cut the tartness. Don’t forget to taste as you go! Add sea salt and freshly cracked black pepper to enhance the flavors. Fresh basil adds a nice earthy touch. Use a generous amount for the best flavor.

Serving Suggestions

Serve your soup hot in wide bowls. This makes it look fancy! Drizzle a bit of olive oil on top for a shiny finish. You can also sprinkle grated Parmesan cheese for added flavor. Pair the soup with crusty bread or a fresh baguette for a complete meal. Enjoy this cozy dish with friends or family!

Variations

Dairy-Free Option

You can easily make this soup dairy-free. Instead of heavy cream, use coconut milk. It gives the soup a rich taste. The coconut milk adds a hint of sweetness. This option keeps the soup creamy without dairy.

Adding Extra Vegetables

Want to boost nutrition? Add more veggies! Chopped carrots, bell peppers, or zucchini work great. Sauté them with the onions and garlic. This adds flavor and color. You can also blend in cooked spinach for extra greens.

Spicy Tomato Basil Soup

If you like heat, spice it up! Add red pepper flakes to the sauté. You can also mix in chopped jalapeños or a dash of hot sauce. This will give your soup a spicy kick. Adjust the heat to your taste. Enjoy your new spicy twist!

Storage Info

Refrigeration Guidelines

After making your creamy tomato basil soup, let it cool completely. Store the soup in an airtight container. It will keep well in the fridge for up to 5 days. Before serving, always check for any off smells or changes in texture.

Freezing Instructions

If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top to allow for expansion. The soup can last in the freezer for about 3 months. Remember to label the containers with the date before freezing.

Reheating Tips

When you’re ready to enjoy your soup again, take it out of the fridge or freezer. For refrigerated soup, simply heat it on the stove over low heat. Stir often to ensure it warms evenly. If frozen, let it defrost overnight in the fridge before reheating. You can also use the microwave, but stir it every minute for even heating. Add a splash of water or cream if it seems too thick after reheating.

FAQs

Can I use canned tomatoes?

Yes, you can use canned tomatoes. They work great in this soup. Canned tomatoes save time and still taste good. Look for high-quality canned tomatoes for the best flavor. You will need about 4 cups of canned tomatoes to match the recipe.

How to make it without an Instant Pot?

You can make this soup on the stove. Start by sautéing the onions and garlic in a pot. Then, add the tomatoes, broth, and oregano. Let it simmer for about 20 minutes. After that, blend the soup until smooth. Finally, stir in the cream and basil.

What can I serve with tomato basil soup?

Tomato basil soup pairs well with many sides. You can serve it with crusty bread or a fresh baguette. Grilled cheese sandwiches also make a great match. For a light touch, add a simple salad on the side.

In this blog post, we covered the key ingredients for tomato basil soup, how to prepare them, and smart cooking tips. You learned about ingredient swaps and variations, including dairy-free and extra veggie options. We also discussed storage and reheating, ensuring your soup stays tasty.

Use this guide to make your soup perfect every time. Enjoy experimenting with flavors and find what you love best!

- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups ripe tomatoes, diced (can be fresh or canned) - 1 cup vegetable broth (or chicken broth for non-vegetarians) - 1 teaspoon dried oregano - 1 tablespoon granulated sugar (optional, to balance the acidity of the tomatoes) - Sea salt and freshly cracked black pepper to taste - 1 cup heavy cream or coconut milk (for a dairy-free alternative) - 1/2 cup fresh basil leaves, finely chopped - Grated Parmesan cheese for garnish (optional) - A pinch of red pepper flakes for heat - Fresh herbs like thyme or parsley for extra flavor - A splash of lemon juice for brightness - Use avocado oil instead of olive oil for a different flavor. - Swap onions for leeks for a milder taste. - Use fire-roasted tomatoes for a smoky touch. - Replace heavy cream with cashew cream for a vegan option. - Use fresh basil oil if you don’t have fresh basil. Each ingredient plays a key role in the flavor and texture of the soup. I love using fresh tomatoes when they are in season. They give the soup a vibrant taste. The cream adds richness, while fresh basil provides a lovely aroma. Don’t hesitate to experiment with the options and substitutions! This soup is very forgiving and allows you to make it your own. Start by setting your Instant Pot to the sauté function. Add two tablespoons of extra virgin olive oil. Heat it for about one minute. Then, add one medium onion, chopped finely. Sauté the onion for three to five minutes until it turns soft and clear. This step builds a great base for flavor. Next, add three minced garlic cloves. Cook for one more minute. You want the garlic to smell nice but not burn. Now, it’s time to mix in the main ingredients. Pour in four cups of diced ripe tomatoes, fresh or canned. Add one cup of vegetable broth or chicken broth if you prefer. Next, stir in one teaspoon of dried oregano. If you want, add one tablespoon of granulated sugar. This helps balance the tomato's acidity. Season with sea salt and freshly cracked black pepper to your taste. Mix everything well to combine all those lovely flavors. Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Select the soup setting or set it to cook on high pressure for ten minutes. This is where the magic happens! The pressure helps meld all the flavors together. Once the cooking time is up, let the Instant Pot release pressure naturally for ten minutes. After that, switch the valve to venting to release any extra pressure. To get that dreamy creaminess, use heavy cream for a rich taste. If you want a dairy-free option, coconut milk works great too. When you blend the soup, add the cream after blending. This keeps it smooth and velvety. Blend it well, but you can leave some chunks for texture if you like. Tomatoes can be acidic, so balance them with sugar. A tablespoon of sugar helps cut the tartness. Don’t forget to taste as you go! Add sea salt and freshly cracked black pepper to enhance the flavors. Fresh basil adds a nice earthy touch. Use a generous amount for the best flavor. Serve your soup hot in wide bowls. This makes it look fancy! Drizzle a bit of olive oil on top for a shiny finish. You can also sprinkle grated Parmesan cheese for added flavor. Pair the soup with crusty bread or a fresh baguette for a complete meal. Enjoy this cozy dish with friends or family! {{image_4}} You can easily make this soup dairy-free. Instead of heavy cream, use coconut milk. It gives the soup a rich taste. The coconut milk adds a hint of sweetness. This option keeps the soup creamy without dairy. Want to boost nutrition? Add more veggies! Chopped carrots, bell peppers, or zucchini work great. Sauté them with the onions and garlic. This adds flavor and color. You can also blend in cooked spinach for extra greens. If you like heat, spice it up! Add red pepper flakes to the sauté. You can also mix in chopped jalapeños or a dash of hot sauce. This will give your soup a spicy kick. Adjust the heat to your taste. Enjoy your new spicy twist! After making your creamy tomato basil soup, let it cool completely. Store the soup in an airtight container. It will keep well in the fridge for up to 5 days. Before serving, always check for any off smells or changes in texture. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top to allow for expansion. The soup can last in the freezer for about 3 months. Remember to label the containers with the date before freezing. When you're ready to enjoy your soup again, take it out of the fridge or freezer. For refrigerated soup, simply heat it on the stove over low heat. Stir often to ensure it warms evenly. If frozen, let it defrost overnight in the fridge before reheating. You can also use the microwave, but stir it every minute for even heating. Add a splash of water or cream if it seems too thick after reheating. Yes, you can use canned tomatoes. They work great in this soup. Canned tomatoes save time and still taste good. Look for high-quality canned tomatoes for the best flavor. You will need about 4 cups of canned tomatoes to match the recipe. You can make this soup on the stove. Start by sautéing the onions and garlic in a pot. Then, add the tomatoes, broth, and oregano. Let it simmer for about 20 minutes. After that, blend the soup until smooth. Finally, stir in the cream and basil. Tomato basil soup pairs well with many sides. You can serve it with crusty bread or a fresh baguette. Grilled cheese sandwiches also make a great match. For a light touch, add a simple salad on the side. In this blog post, we covered the key ingredients for tomato basil soup, how to prepare them, and smart cooking tips. You learned about ingredient swaps and variations, including dairy-free and extra veggie options. We also discussed storage and reheating, ensuring your soup stays tasty. Use this guide to make your soup perfect every time. Enjoy experimenting with flavors and find what you love best!

Instant Pot Creamy Tomato Basil Soup

Indulge in the rich flavors of Instant Pot Creamy Tomato Basil Soup with our easy recipe! In just 30 minutes, you'll have a deliciously creamy soup made with fresh tomatoes, fragrant basil, and a touch of cream. Perfect for cozy nights or impressing guests, this soup is both comforting and satisfying. Click through to discover the full recipe and elevate your cooking game today!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups ripe tomatoes, diced (can be fresh or canned)

1 cup vegetable broth (or chicken broth for non-vegetarians)

1 teaspoon dried oregano

1 tablespoon granulated sugar (optional, to balance the acidity of the tomatoes)

Sea salt and freshly cracked black pepper to taste

1 cup heavy cream or coconut milk (for a dairy-free alternative)

1/2 cup fresh basil leaves, finely chopped

Grated Parmesan cheese for garnish (optional)

Instructions
 

Sauté Aromatics: Begin by setting your Instant Pot to the sauté function. Once it’s hot, add the olive oil and heat it for about 1 minute. Add the finely chopped onion and sauté for 3-5 minutes until it turns translucent. Then, stir in the minced garlic and cook for an additional minute, until fragrant.

    Combine Ingredients: Pour in the diced tomatoes, vegetable broth, and dried oregano. If you’re using the sugar, add it now along with a generous pinch of salt and a few cracks of pepper. Stir to ensure everything is well mixed.

      Pressure Cook: Secure the lid on the Instant Pot, making sure the valve is set to sealing. Select the soup setting or manually set it to cook on high pressure for 10 minutes.

        Release Pressure: When the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After this period, carefully switch the valve to venting to release any remaining pressure before opening the lid.

          Blend the Soup: Give the soup a good stir. For a smooth consistency, use an immersion blender to blend the soup until creamy. If you prefer a chunkier texture, only blend half of the mixture, leaving some chunks of tomato.

            Finish with Cream and Basil: Stir in the heavy cream or coconut milk, along with the finely chopped fresh basil. Mix thoroughly and taste, adjusting the seasoning with additional salt and pepper if necessary.

              Serve and Garnish: Serve the soup hot, ladling it into bowls. For an extra touch, garnish with additional fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: For an elegant touch, serve the soup in wide, shallow bowls and drizzle a bit of olive oil on top before adding the garnishes. You can also accompany it with crusty bread or a fresh baguette for dipping.

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