Description
Warm up with this velvety, rich tomato soup bursting with flavor and nostalgia. Perfect for cozy nights or impressing guests with minimal effort.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole tomatoes, with juice
- 2 cups vegetable broth
- 1 cup heavy cream
- Fresh basil leaves, for garnish
- Salt and pepper to taste
Instructions
- Sauté Your Aromatics: Turn on the Instant Pot to sauté mode. Add olive oil and heat. Toss in the chopped onion; sauté for about 3 minutes until translucent. Add minced garlic and stir until fragrant.
- Add Tomatoes: Pour in the canned tomatoes (with juice) and vegetable broth. Stir to combine while enjoying the aroma.
- Season It Up: Season with salt and pepper to taste. For an extra kick, add a pinch of red pepper flakes if desired.
- Pressure Cook: Close the lid securely and set the Instant Pot to cook on high pressure for 10 minutes.
- Blend Until Silky: Once cooking is complete, carefully release the pressure and remove the lid. Use an immersion blender to blend until smooth; alternatively, transfer to a stand blender and blend in batches.
- Stir In The Cream: Turn off the pot if still on, then stir in heavy cream until well combined. Taste and adjust seasoning if necessary before serving hot with fresh basil on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Use high-quality canned tomatoes for optimal flavor. Feel free to substitute fresh basil with dried herbs or add roasted red peppers for extra depth of flavor. Pair with crusty bread or grilled cheese sandwiches for a complete meal.