Instant Pot Tomato Basil Soup

This Tomato Basil Soup is rich, flavorful, and suitable for those looking for acid-friendly options. Adjust the acidity by choosing low-acid tomatoes or adding a touch of sugar to balance the flavors.

Updated at: Thu, 14 Dec 2023 22:39:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories109.6 kcal (5%)

Total Fat2.9 g (4%)

Carbs17.7 g (7%)

Sugars8.5 g (9%)

Protein3.6 g (7%)

Sodium841.9 mg (42%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonolive oil

2 x 28 ounceswhole peeled tomatoes

cans, low-acid variety if needed

1 x 14 ouncesdiced tomatoes

can, low-acid variety if needed

1 teaspoondried oregano

1 teaspoondried basil

½ teaspoondried thyme

1bay leaf

1 teaspoonsugar

optional, to balance acidity

3 cupsvegetable broth

½ cupfresh basil

chopped

½ cupheavy cream

optional, omit for a dairy-free version

Instructions

Step 1

Set your Instant Pot to sauté mode. Add olive oil and sauté onions until translucent. Add minced garlic and sauté for an additional 1-2 minutes.

Step 2

Add whole peeled tomatoes, diced tomatoes, carrot, celery, oregano, basil, thyme, bay leaf, sugar (if using), salt, and pepper. Stir well.

Step 3

Pour in the vegetable broth and mix everything together. Cancel the sauté mode.

Step 4

Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Step 5

Once the cooking cycle is complete, perform a quick release of pressure.

Step 6

Remove the bay leaf. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.

Step 7

Stir in the fresh basil and heavy cream (if using). Adjust salt and pepper to taste.

Step 8

Set the Instant Pot to sauté mode again and simmer for an additional 5 minutes, allowing the flavors to meld.

Step 9

Serve the soup hot, garnished with additional fresh basil if desired.