Hey there, soup lovers!
Are you ready for a cozy, delicious treat? Today, I’m diving into a recipe that’s perfect for any day: Instant Pot tomato soup!
It’s rich, creamy, and packed with flavor. Plus, it comes together in no time with your trusty Instant Pot.
Whether you want a quick weeknight dinner or something warm on a chilly day, this soup does the trick!
Let’s whip up some comfort in a bowl! 🍅✨
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 cup white wine (optional, or use extra stock)
- 2 1/4 cups tomato puree (around 500 grams)
- 3 cups vegetable broth (or chicken broth if preferred)
- 2/3 cup half-and-half cream (or regular milk, or coconut milk for dairy-free)
- Fresh basil for garnish (optional)
Step 1: Sauté the Onion and Garlic
Begin by starting the Instant Pot on “Saute” mode and let it heat up.
Wait until the screen displays “Hot,” then add some olive oil, chopped onion, and minced garlic.
Sauté the ingredients for about 3 minutes, until the onions are soft and start to turn translucent.
Once the onions are ready, add basil, salt, and pepper, stirring everything together.
Step 2: Deglaze with White Wine
Pour in the white wine and use a spatula to scrape any caramelized bits off the bottom of the Instant Pot.
This will add flavor to your sauce.
Let the wine simmer until it has almost entirely evaporated.
Step 3: Add Tomato Puree and Stock
Next, add the tomato puree and then the stock to the Instant Pot, stirring well to combine all the ingredients.
This will form the base of your sauce.
Step 4: Pressure Cook the Ingredients
Place the lid on the Instant Pot and seal it securely.
Make sure the release valve is set to “sealing”.
Cook the mixture on “Pressure Cook” for 5 minutes.
Keep in mind that the Instant Pot will take about 10 minutes to come to pressure before the cooking time starts.
Step 5: Release Pressure and Add Cream
Once the Pressure Cook time is finished, carefully turn the release valve to “venting” to release the pressure manually.
You may want to use a long pair of tongs or another long kitchen tool to avoid burning your hand, arm, or face.
(Doing this under an exhaust fan is advisable if you have one.) When the pressure has fully released, open the lid and add cream (or milk, or coconut milk).
Use an immersion blender to blend the sauce until smooth.
Step 6: Serve and Garnish
Serve the sauce while it is still hot.
For an optional garnish, sprinkle some freshly chopped basil leaves on top.
Enjoy your rich and flavorful sauce!
