Description
Indulge in a comforting bowl of creamy tomato soup, rich in flavor and ready in just 30 minutes. Perfect for cozy evenings or impressing guests!
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or 1 cup coconut milk for dairy-free)
- 1/4 cup fresh basil leaves (or 2 tsp dried basil)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Select the sauté function on your Instant Pot. Add olive oil, then sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
- Stir in the chopped tomatoes, salt, and pepper. Combine well.
- Add the vegetable broth to the pot, ensuring all ingredients are covered.
- Close the lid and seal the Instant Pot. Set it to high pressure for 10 minutes.
- After cooking, carefully release the pressure. Use an immersion blender to blend until smooth or blend half for a chunkier texture.
- Stir in the heavy cream (or coconut milk) and fresh basil. Taste and adjust seasoning if necessary.
- Transfer to bowls and garnish with extra basil as desired. Serve hot alongside crusty bread or grilled cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: - For added flavor, experiment with different herbs such as oregano or thyme. - This soup can be frozen for up to three months; thaw overnight before reheating. - A splash of balsamic vinegar can enhance sweetness and acidity.