This easy instant pot tomato soup is comforting, full of flavour, healthy and delicious. It's vegetarian, gluten free and quick to make..what's not to love about this instant pot tomato soup recipe? Don't worry if you don't have instant pot, I have included stovetop recipe and you can also make this in any pressure cooker.
Set the instant pot to sautee function then add olive oil in the inner pot of the instant pot.
Add garlic and onion then sautee for 2 minutes. To avoid burning or sticking to the inner pot, you can add few tablespoons of water in to sautee.
Add in carrot, tomatoes, black pepper, Italian seasoning, sugar, chicken broth and fresh basil.
Cancel (put off) sautee function and cover the instant pot with the IP lid. Turn the valve in sealing position and set to manual pressure cook for 7 minutes.
Do 7 minutes natural pressure release then open the instant pot. Use immersion blender or traditional blender to smoothly blend the soup.
Taste and adjust for seasoning and salt and this basil tomato soup is ready to be enjoyed.
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Notes
It's best to use ripe, juicy fresh tomatoes You can use heirloom tomatoes, vine tomatoes, plum tomatoes, you can also use canned tomatoes in the absence of fresh tomatoes.Leftover tomato soup may be frozen for up to 3 months. To freeze, store in airtight freezer safe container or freezer bags, label and put in the freezer. When needed, defrost before reheatingCalories and cost are estimates only.