Instant Pot Tomato Basil Soup Creamy and Simple Dish

Are you ready to whip up a comforting bowl of Instant Pot Tomato Basil Soup? It's creamy, simple, and perfect for any day. In this post, I’ll guide you through an easy recipe packed with flavor. From sautéing fresh herbs to blending it all for a silky texture, you’ll have a delightful dish in no time. Let’s dive into the ingredients and make soup magic!

Ingredients

Complete List of Ingredients

- 2 tablespoons extra virgin olive oil

- 1 medium onion, finely chopped

- 3 cloves garlic, minced

- 2 cans (14.5 oz each) diced tomatoes, undrained

- 4 cups vegetable broth (low-sodium recommended)

- 1 teaspoon granulated sugar

- 1 teaspoon dried oregano

- 1/2 teaspoon red pepper flakes (optional, for a kick)

- Sea salt and freshly ground black pepper, to taste

- 1/2 cup fresh basil leaves, coarsely chopped

- 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free version)

Ingredient Substitutions

You can swap ingredients based on what you have. For oil, you can use canola or avocado oil. If you don’t have fresh basil, try dried basil. The flavor may change slightly, but it still works. For the cream, coconut cream is a great dairy-free choice. If you want a lighter soup, you can reduce the amount of cream or skip it altogether.

Notes on Fresh vs. Canned Ingredients

Using fresh tomatoes will give a bright taste, but they need more time to cook. Canned tomatoes are easy and quick. They are often picked at peak ripeness, so they taste great. If using fresh tomatoes, chop about six medium ones and add them with the broth. Remember to adjust the cooking time if you choose fresh over canned.

Step-by-Step Instructions

Sautéing Aromatics

First, turn on your Instant Pot and set it to sauté mode. Add 2 tablespoons of extra virgin olive oil to the pot. Once the oil is hot, add 1 finely chopped onion. Cook for about 3-4 minutes until the onion looks soft and clear. Next, stir in 3 minced garlic cloves. Let it cook for another 30 seconds. This step builds a strong flavor base for your soup.

Adding Tomatoes and Spices

Now, carefully add 2 cans of diced tomatoes. Do not drain them; the juice adds flavor. Pour in 4 cups of vegetable broth. Add 1 teaspoon of granulated sugar to balance the acidity. Then, sprinkle in 1 teaspoon of dried oregano and 1/2 teaspoon of red pepper flakes if you like some heat. Season with sea salt and black pepper to taste. Stir everything well so the spices mix evenly.

Pressure Cooking the Soup

Secure the lid of the Instant Pot tightly. Make sure the valve is set to sealing. Select the Manual or Pressure Cook option and set the timer for 10 minutes. This step will cook all the ingredients quickly and evenly.

Blending for Creaminess

When the timer goes off, perform a quick release by turning the valve to venting. Let the steam escape completely before taking off the lid. Use an immersion blender to blend the soup until it is smooth. If you do not have an immersion blender, carefully pour the soup into a regular blender in small batches.

Incorporating Cream and Basil

Return the Instant Pot to sauté mode. Stir in 1/2 cup of heavy cream or coconut cream if you want a dairy-free option. Then, add 1/2 cup of coarsely chopped fresh basil. Heat it for another 2 minutes while stirring. Taste the soup and adjust the seasoning with more salt and pepper if you like.

Serving Suggestions

Ladle the soup into bowls. For a nice touch, add more fresh basil leaves on top. You can also drizzle a little olive oil for richness. Serve the soup with warm, crusty bread. It’s perfect for dipping and makes a lovely meal!

Tips & Tricks

Best Practices for Better Flavor

To boost the flavor of your Instant Pot Tomato Basil Soup, use fresh ingredients. Fresh basil adds a bright taste. If you can, use ripe tomatoes. For a stronger base, sauté the onions longer until they're golden. This adds depth to the soup. A pinch of sugar balances the acidity of the tomatoes. Finally, finish with a drizzle of olive oil for richness.

Common Mistakes to Avoid

One common mistake is not measuring spices correctly. Too much salt can ruin your soup. Also, avoid skipping the sauté step. This adds vital flavor. If you blend the soup too soon, you may burn yourself. Let it cool for a moment if you're using a countertop blender. Lastly, don’t forget to taste before serving. Adjust seasoning to your liking.

Equipment and Tools Needed

You'll need a few tools for this soup:

- Instant Pot

- Cutting board

- Sharp knife

- Measuring spoons

- Immersion blender (or a countertop blender)

- Wooden spoon for stirring

With these tools, cooking becomes easy and fun. Enjoy making this creamy soup!

Variations

Dairy-Free Option

You can make this soup dairy-free easily. Instead of heavy cream, use coconut cream. It gives the soup a rich texture and adds a hint of sweetness. Just mix it in at the end, just like you would with the heavy cream.

Adding Additional Vegetables

Feel free to add more veggies. Carrots, bell peppers, or zucchini work well. Chop them small so they cook fast. Add them with the onions in the sauté step. This boosts flavor and nutrition.

Spice Level Adjustments

Want some heat? Add more red pepper flakes. Start with one teaspoon, and taste as you go. If you prefer mild soup, skip the red pepper flakes. You can also add black pepper for a subtle kick. Adjust the spice to match your taste!

Storage Info

Refrigeration Tips

You can store your soup in the fridge. Let it cool down first. Use an airtight container for best results. It stays fresh for up to five days. When ready to eat, just reheat it.

Freezing Guidelines

To freeze the soup, let it cool completely. Use freezer-safe containers or bags. This soup can last up to three months in the freezer. Remember to label them with the date. Defrost it in the fridge overnight before reheating.

Reheating Instructions

Reheat the soup on the stove over medium heat. Stir often to avoid burning. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Add a splash of water or broth if the soup is too thick. Enjoy it warm!

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It tastes even better the next day. Just let it cool down and store it in the fridge. When you’re ready to eat, just heat it up on the stove or in the microwave.

How do I store leftovers?

To store leftovers, let the soup cool completely. Pour it into an airtight container. Keep it in the fridge for up to four days. If you want to keep it longer, freeze it in a freezer-safe container. It can last up to three months in the freezer.

What can I serve with Instant Pot Tomato Basil Soup?

This soup pairs well with many sides. You can serve it with warm, crusty bread for dipping. Grilled cheese sandwiches are also a classic choice. A fresh salad can add some crunch to your meal too.

Is it possible to use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. You will need about 6 cups of chopped fresh tomatoes. Make sure to remove the skins for a smoother soup. Fresh tomatoes can give the soup a bright flavor, but canned tomatoes save time and work well too.

Can I double the recipe in the Instant Pot?

Yes, you can double this recipe! Just make sure your Instant Pot is large enough. Doubling the ingredients will not change the cooking time. You still cook it for 10 minutes under high pressure. Just adjust the seasonings to taste.

In this blog post, we explored how to create a delicious Instant Pot Tomato Basil Soup. We looked at all the key ingredients and substitutions, plus the benefits of fresh versus canned ingredients. The step-by-step guide makes cooking easy. I pointed out helpful tips and common mistakes to help you succeed. We also discussed tasty variations and how to store the soup. Remember, with a few adjustments, you can make this soup just right for you. Enjoy your cooking and savor every bowl!