Creamy Instant Pot Tomato Soup
This Creamy Instant Pot Tomato Soup is a classic and comforting soup. All you need are pantry staples that you likely already have on hand!
Servings: 6 servings
Calories: 203kcal
Ingredients
- 1 tbsp olive oil
- 2 (796mL) cans diced tomatoes in their juices
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 4 cups vegetable or chicken broth
- 1/3 cup heavy cream
- 5 basil leaves (optional add-in) plus more for garnish
Toppings, optional
- Baguette, to serve
- Swiss cheese, to serve
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for heavy cream, basil and toppings.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Meanwhile, if adding toppings, cut baguette into 1-inch cubes and place on a parchment-lined baking sheet, then top with a bit of grated Swiss cheese. Broil in the oven for a couple of minutes until cheese is melted, watching closely so it doesn't burn.
- Once lid is safe to open, stir in heavy cream and basil leaves if using, then blend soup with an immersion blender until smooth and creamy. Top soup with cheese-covered baguette cubes and extra basil leaves, then serve and enjoy!
Video
Notes
NOTE: Nutritional info includes cheesy bread topping.
Make sure to use freshly grated cheese for the cheesy bread topping, since pre-shredded cheese takes longer to melt.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave or in a pot on the stovetop.
You can freeze this soup before adding in the cream and basil for up to 3 months. When reheating the soup, stir in the cream then use the immersion blender to combine everything together.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 835mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg