Creamy Tomato Soup Recipe | Instant Pot Creamy Tomato Soup
Servings: 4 servings
Calories: 169kcal
Calories: 169kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Fiber: 2g | Sugar: 5g
Ingredients
- 8 Roma Tomatoes chopped
- 1 Yellow Onion diced
- 3 cloves Garlic
- 1 tbsp Olive Oil
- 2 cups Vegetable Oil
- 1/2 cup Heavy Cream
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Fresh Basil for garnish
Instructions
- Prepare the Ingredients. Start by chopping your tomatoes, onions, and garlic. If you’re using fresh tomatoes, quarter them, and remove the seeds if you prefer a smoother texture.
- Sauté the Vegetables. Turn your Instant Pot to the sauté function. Add olive oil, and once heated, add the onions and garlic. Cook until softened and fragrant, about 3-4 minutes.
- Add Tomatoes and Broth. Add the chopped tomatoes to the pot along with your vegetable or chicken broth. Stir to combine all ingredients.
- Pressure Cook. Secure the lid on the Instant Pot and set it to “Pressure Cook” on high for 10 minutes. Once finished, allow the pressure to release naturally for 10 minutes before performing a quick release.
- Blend Until Smooth. Using an immersion blender (or transferring the soup to a blender), blend the soup until it’s smooth and creamy. This step gives the soup its luxurious texture.
- Add Cream. Stir in the heavy cream to make the soup rich and velvety. Taste and adjust seasoning with salt and pepper if needed.
- Garnish and Serve. Ladle the soup into bowls and garnish with fresh basil. For an added treat, serve with a side of crusty bread or grilled cheese for dipping.