Instant Pot Creamy Tomato Basil Soup Simple Recipe

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Here is what you need to make Instant Pot Creamy Tomato Basil Soup: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups diced tomatoes (fresh or canned) - 1 cup vegetable broth - 1 teaspoon dried oregano - 1 tablespoon sugar (optional, to balance acidity) - Salt and pepper to taste - 1 cup heavy cream or coconut milk (for a dairy-free option) - 1/2 cup fresh basil leaves, chopped - Parmesan cheese for garnish (optional) Each ingredient plays a key role in creating rich and tasty flavors. The olive oil starts the cooking process, adding a nice base. The onion and garlic bring depth and aroma to the soup. Diced tomatoes are the star, giving a fresh and tangy taste. Vegetable broth adds warmth and body, while oregano gives a hint of earthiness. Sugar helps balance the acidity, making the soup smoother. Using heavy cream results in a rich texture, while coconut milk provides a light, dairy-free alternative. Fresh basil adds brightness, making every bite fresh. If you like a little extra richness, sprinkle Parmesan cheese on top. This soup's ingredients work together to create a comforting bowl that warms the heart. Setting up the Instant Pot Start by setting your Instant Pot to the sauté function. Pour in 2 tablespoons of olive oil and let it heat for about 1 minute. This helps to bring out the flavors of the veggies. Sautéing vegetables Add 1 medium chopped onion to the pot. Cook until it turns translucent, which takes about 3 to 5 minutes. Stir in 3 minced garlic cloves and cook for another minute. This step builds a rich base for your soup. Adding ingredients to the pot Next, add 4 cups of diced tomatoes, 1 cup of vegetable broth, 1 teaspoon of dried oregano, and salt and pepper to taste. If you want a little sweetness, add 1 tablespoon of sugar. Mix everything well to combine the flavors. Sealing and setting cooking time Close the lid of the Instant Pot. Make sure the valve is set to sealing. Select the soup setting or cook on high pressure for 10 minutes. This locks in the flavors and cooks the ingredients perfectly. Natural pressure release After the cooking time ends, let the pot sit for 10 minutes for a natural pressure release. This helps the flavors meld together more. Blending the soup Open the lid carefully. Use an immersion blender to blend the soup until smooth. If you like a chunkier texture, blend only half of it. This gives your soup a nice consistency. Adding cream and basil Stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Add 1/2 cup of chopped fresh basil and mix well. Taste and adjust with more salt and pepper if needed. Your soup is now rich, creamy, and full of flavor! To make your soup taste great, balance the acidity of the tomatoes with sugar. Add about one tablespoon of sugar if your soup tastes too tangy. This small tweak can make a big difference. Always taste your soup before serving. Adjust the seasoning with salt and pepper as needed. This simple step ensures you get a flavor that shines. You can choose between a chunky or smooth soup. If you like chunks, blend just half of the soup. This gives you a nice mix of textures. For a creamy, smooth soup, blend it all. An immersion blender works best for this. It makes the process easy and keeps your pot clean. Pair your soup with warm, crusty bread. A slice of sourdough or a baguette works well. The bread soaks up the tasty soup and adds a nice crunch. You can also add a sprinkle of fresh basil on top. This enhances the flavor and makes your soup look pretty. For a richer taste, add Parmesan cheese as a garnish. It melts into the soup and gives a creamy finish. Enjoy the flavors! {{image_2}} You can make this soup dairy-free by using coconut milk. It gives the soup a creamy texture and a hint of sweetness. Simply replace heavy cream with one cup of coconut milk. This substitution makes the soup rich and tasty without any dairy. To add more depth to your soup, try adding spices or different herbs. You can include a pinch of red pepper flakes for heat or some thyme for a new flavor. Fresh herbs like parsley or chives also work well. Experimenting with these additions can make your soup unique and fun! If you don’t have vegetable broth, you can use water or chicken broth instead. Each option will give the soup a slightly different taste. You can also switch up the tomatoes. Try using fire-roasted tomatoes for a smoky flavor or sun-dried tomatoes for a sweet twist. These substitutions can really change the soup and keep it interesting! To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to seal it tightly. Place it in the fridge. The soup will stay fresh for up to three days. You can enjoy it later for lunch or dinner. Freezing is a great option if you want to keep the soup longer. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers well. The soup can last up to three months in the freezer. When you are ready to eat it, just pull it out. Reheating the soup is easy. You can use a pot on the stove or the microwave. If using the stove, heat it over medium heat. Stir often until it warms through. If using the microwave, heat in short bursts. Stir in between to avoid hot spots. Enjoy your warm, creamy soup! This soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools to room temperature before sealing it. This helps keep it fresh longer. Yes, you can use fresh tomatoes. Just chop about 4 cups of ripe tomatoes. They will add a bright flavor. However, canned tomatoes are often more convenient and consistent. They also save time in preparation. To make the soup vegan, swap heavy cream for coconut milk. This gives it a creamy texture without dairy. Also, make sure to use vegetable broth. You can skip the cheese garnish or use a plant-based option. This blog post showed how to make a delicious soup in an Instant Pot. We covered the key ingredients, cooking steps, and helpful tips. You learned about adjusting flavors, texture variations, and serving ideas. Storage methods were also shared, along with answers to common questions. Now you are ready to make your own tasty soup. Enjoy experimenting with flavors and ingredients. Each batch can be unique and fun. Happy cooking!

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Ready to enjoy a bowl of creamy goodness? My Instant Pot Creamy Tomato Basil Soup is simple, delicious, and made in no time. With just a few fresh ingredients and your trusty Instant Pot, you’ll have a warm and comforting dish that impresses everyone. Let’s dive into this easy recipe that brings the taste of summer right to your table, no matter the season!

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Ingredients

Here is what you need to make Instant Pot Creamy Tomato Basil Soup:

– 2 tablespoons olive oil

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 4 cups diced tomatoes (fresh or canned)

– 1 cup vegetable broth

– 1 teaspoon dried oregano

– 1 tablespoon sugar (optional, to balance acidity)

– Salt and pepper to taste

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

– 1/2 cup fresh basil leaves, chopped

– Parmesan cheese for garnish (optional)

Each ingredient plays a key role in creating rich and tasty flavors. The olive oil starts the cooking process, adding a nice base. The onion and garlic bring depth and aroma to the soup. Diced tomatoes are the star, giving a fresh and tangy taste. Vegetable broth adds warmth and body, while oregano gives a hint of earthiness. Sugar helps balance the acidity, making the soup smoother.

Using heavy cream results in a rich texture, while coconut milk provides a light, dairy-free alternative. Fresh basil adds brightness, making every bite fresh. If you like a little extra richness, sprinkle Parmesan cheese on top. This soup’s ingredients work together to create a comforting bowl that warms the heart.

Step-by-Step Instructions

Cooking Preparation Steps

Setting up the Instant Pot

Start by setting your Instant Pot to the sauté function. Pour in 2 tablespoons of olive oil and let it heat for about 1 minute. This helps to bring out the flavors of the veggies.

Sautéing vegetables

Add 1 medium chopped onion to the pot. Cook until it turns translucent, which takes about 3 to 5 minutes. Stir in 3 minced garlic cloves and cook for another minute. This step builds a rich base for your soup.

Pressure Cooking Process

Adding ingredients to the pot

Next, add 4 cups of diced tomatoes, 1 cup of vegetable broth, 1 teaspoon of dried oregano, and salt and pepper to taste. If you want a little sweetness, add 1 tablespoon of sugar. Mix everything well to combine the flavors.

Sealing and setting cooking time

Close the lid of the Instant Pot. Make sure the valve is set to sealing. Select the soup setting or cook on high pressure for 10 minutes. This locks in the flavors and cooks the ingredients perfectly.

Blending and Finishing Touches

Natural pressure release

After the cooking time ends, let the pot sit for 10 minutes for a natural pressure release. This helps the flavors meld together more.

Blending the soup

Open the lid carefully. Use an immersion blender to blend the soup until smooth. If you like a chunkier texture, blend only half of it. This gives your soup a nice consistency.

Adding cream and basil

Stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Add 1/2 cup of chopped fresh basil and mix well. Taste and adjust with more salt and pepper if needed. Your soup is now rich, creamy, and full of flavor!

Tips & Tricks

Perfecting the Flavor

To make your soup taste great, balance the acidity of the tomatoes with sugar. Add about one tablespoon of sugar if your soup tastes too tangy. This small tweak can make a big difference. Always taste your soup before serving. Adjust the seasoning with salt and pepper as needed. This simple step ensures you get a flavor that shines.

Texture Variations

You can choose between a chunky or smooth soup. If you like chunks, blend just half of the soup. This gives you a nice mix of textures. For a creamy, smooth soup, blend it all. An immersion blender works best for this. It makes the process easy and keeps your pot clean.

Serving Suggestions

Pair your soup with warm, crusty bread. A slice of sourdough or a baguette works well. The bread soaks up the tasty soup and adds a nice crunch. You can also add a sprinkle of fresh basil on top. This enhances the flavor and makes your soup look pretty. For a richer taste, add Parmesan cheese as a garnish. It melts into the soup and gives a creamy finish. Enjoy the flavors!

Variations

Dairy-Free Option

You can make this soup dairy-free by using coconut milk. It gives the soup a creamy texture and a hint of sweetness. Simply replace heavy cream with one cup of coconut milk. This substitution makes the soup rich and tasty without any dairy.

Flavor Enhancements

To add more depth to your soup, try adding spices or different herbs. You can include a pinch of red pepper flakes for heat or some thyme for a new flavor. Fresh herbs like parsley or chives also work well. Experimenting with these additions can make your soup unique and fun!

Ingredient Substitutions

If you don’t have vegetable broth, you can use water or chicken broth instead. Each option will give the soup a slightly different taste. You can also switch up the tomatoes. Try using fire-roasted tomatoes for a smoky flavor or sun-dried tomatoes for a sweet twist. These substitutions can really change the soup and keep it interesting!

Storage Info

Refrigeration Guidelines

To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to seal it tightly. Place it in the fridge. The soup will stay fresh for up to three days. You can enjoy it later for lunch or dinner.

Freezing Instructions

Freezing is a great option if you want to keep the soup longer. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers well. The soup can last up to three months in the freezer. When you are ready to eat it, just pull it out.

Reheating Tips

Reheating the soup is easy. You can use a pot on the stove or the microwave. If using the stove, heat it over medium heat. Stir often until it warms through. If using the microwave, heat in short bursts. Stir in between to avoid hot spots. Enjoy your warm, creamy soup!

FAQs

How long does the soup last in the fridge?

This soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools to room temperature before sealing it. This helps keep it fresh longer.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just chop about 4 cups of ripe tomatoes. They will add a bright flavor. However, canned tomatoes are often more convenient and consistent. They also save time in preparation.

How to make this soup vegan?

To make the soup vegan, swap heavy cream for coconut milk. This gives it a creamy texture without dairy. Also, make sure to use vegetable broth. You can skip the cheese garnish or use a plant-based option.

This blog post showed how to make a delicious soup in an Instant Pot. We covered the key ingredients, cooking steps, and helpful tips. You learned about adjusting flavors, texture variations, and serving ideas. Storage methods were also shared, along with answers to common questions.

Now you are ready to make your own tasty soup. Enjoy experimenting with flavors and ingredients. Each batch can be unique and fun. Happy cooking!

Here is what you need to make Instant Pot Creamy Tomato Basil Soup: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups diced tomatoes (fresh or canned) - 1 cup vegetable broth - 1 teaspoon dried oregano - 1 tablespoon sugar (optional, to balance acidity) - Salt and pepper to taste - 1 cup heavy cream or coconut milk (for a dairy-free option) - 1/2 cup fresh basil leaves, chopped - Parmesan cheese for garnish (optional) Each ingredient plays a key role in creating rich and tasty flavors. The olive oil starts the cooking process, adding a nice base. The onion and garlic bring depth and aroma to the soup. Diced tomatoes are the star, giving a fresh and tangy taste. Vegetable broth adds warmth and body, while oregano gives a hint of earthiness. Sugar helps balance the acidity, making the soup smoother. Using heavy cream results in a rich texture, while coconut milk provides a light, dairy-free alternative. Fresh basil adds brightness, making every bite fresh. If you like a little extra richness, sprinkle Parmesan cheese on top. This soup's ingredients work together to create a comforting bowl that warms the heart. Setting up the Instant Pot Start by setting your Instant Pot to the sauté function. Pour in 2 tablespoons of olive oil and let it heat for about 1 minute. This helps to bring out the flavors of the veggies. Sautéing vegetables Add 1 medium chopped onion to the pot. Cook until it turns translucent, which takes about 3 to 5 minutes. Stir in 3 minced garlic cloves and cook for another minute. This step builds a rich base for your soup. Adding ingredients to the pot Next, add 4 cups of diced tomatoes, 1 cup of vegetable broth, 1 teaspoon of dried oregano, and salt and pepper to taste. If you want a little sweetness, add 1 tablespoon of sugar. Mix everything well to combine the flavors. Sealing and setting cooking time Close the lid of the Instant Pot. Make sure the valve is set to sealing. Select the soup setting or cook on high pressure for 10 minutes. This locks in the flavors and cooks the ingredients perfectly. Natural pressure release After the cooking time ends, let the pot sit for 10 minutes for a natural pressure release. This helps the flavors meld together more. Blending the soup Open the lid carefully. Use an immersion blender to blend the soup until smooth. If you like a chunkier texture, blend only half of it. This gives your soup a nice consistency. Adding cream and basil Stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Add 1/2 cup of chopped fresh basil and mix well. Taste and adjust with more salt and pepper if needed. Your soup is now rich, creamy, and full of flavor! To make your soup taste great, balance the acidity of the tomatoes with sugar. Add about one tablespoon of sugar if your soup tastes too tangy. This small tweak can make a big difference. Always taste your soup before serving. Adjust the seasoning with salt and pepper as needed. This simple step ensures you get a flavor that shines. You can choose between a chunky or smooth soup. If you like chunks, blend just half of the soup. This gives you a nice mix of textures. For a creamy, smooth soup, blend it all. An immersion blender works best for this. It makes the process easy and keeps your pot clean. Pair your soup with warm, crusty bread. A slice of sourdough or a baguette works well. The bread soaks up the tasty soup and adds a nice crunch. You can also add a sprinkle of fresh basil on top. This enhances the flavor and makes your soup look pretty. For a richer taste, add Parmesan cheese as a garnish. It melts into the soup and gives a creamy finish. Enjoy the flavors! {{image_2}} You can make this soup dairy-free by using coconut milk. It gives the soup a creamy texture and a hint of sweetness. Simply replace heavy cream with one cup of coconut milk. This substitution makes the soup rich and tasty without any dairy. To add more depth to your soup, try adding spices or different herbs. You can include a pinch of red pepper flakes for heat or some thyme for a new flavor. Fresh herbs like parsley or chives also work well. Experimenting with these additions can make your soup unique and fun! If you don’t have vegetable broth, you can use water or chicken broth instead. Each option will give the soup a slightly different taste. You can also switch up the tomatoes. Try using fire-roasted tomatoes for a smoky flavor or sun-dried tomatoes for a sweet twist. These substitutions can really change the soup and keep it interesting! To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to seal it tightly. Place it in the fridge. The soup will stay fresh for up to three days. You can enjoy it later for lunch or dinner. Freezing is a great option if you want to keep the soup longer. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers well. The soup can last up to three months in the freezer. When you are ready to eat it, just pull it out. Reheating the soup is easy. You can use a pot on the stove or the microwave. If using the stove, heat it over medium heat. Stir often until it warms through. If using the microwave, heat in short bursts. Stir in between to avoid hot spots. Enjoy your warm, creamy soup! This soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools to room temperature before sealing it. This helps keep it fresh longer. Yes, you can use fresh tomatoes. Just chop about 4 cups of ripe tomatoes. They will add a bright flavor. However, canned tomatoes are often more convenient and consistent. They also save time in preparation. To make the soup vegan, swap heavy cream for coconut milk. This gives it a creamy texture without dairy. Also, make sure to use vegetable broth. You can skip the cheese garnish or use a plant-based option. This blog post showed how to make a delicious soup in an Instant Pot. We covered the key ingredients, cooking steps, and helpful tips. You learned about adjusting flavors, texture variations, and serving ideas. Storage methods were also shared, along with answers to common questions. Now you are ready to make your own tasty soup. Enjoy experimenting with flavors and ingredients. Each batch can be unique and fun. Happy cooking!

Instant Pot Creamy Tomato Basil Soup

Savor the flavors of this Instant Pot Creamy Tomato Basil Soup that’s perfect for any occasion! With fresh tomatoes, aromatic basil, and a touch of cream, this easy recipe brings warmth and comfort to your table in just 30 minutes. Ideal for quick weeknight dinners or cozy gatherings, learn how to whip up this delicious soup with simple ingredients. Click to explore the full recipe and elevate your mealtime today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups diced tomatoes (fresh or canned)

1 cup vegetable broth

1 teaspoon dried oregano

1 tablespoon sugar (optional, to balance acidity)

Salt and pepper to taste

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

1/2 cup fresh basil leaves, chopped

Parmesan cheese for garnish (optional)

Instructions
 

Set your Instant Pot to the sauté function. Add olive oil and let it heat up for about 1 minute.

    Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute.

      Add the diced tomatoes, vegetable broth, dried oregano, sugar (if using), salt, and pepper. Stir well to combine.

        Close the lid of the Instant Pot, making sure the valve is set to sealing. Select the soup setting, or cook on high pressure for 10 minutes.

          Once the cooking time is finished, allow for a natural release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

            Open the lid and stir the soup. Use an immersion blender to blend until smooth. If you prefer a chunkier texture, blend only half the soup.

              Stir in the heavy cream or coconut milk and chopped fresh basil. Mix well and adjust seasoning with salt and pepper as desired.

                Serve the soup hot, garnished with additional fresh basil and a sprinkle of Parmesan cheese if desired.

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

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