This Creamy Pressure Cooker Tomato Basil Soup is classic comfort food. An easy recipe that lets you send your love to your family.
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As we gear up for back to school, I’m always thinking about how I can send a little love to school with my littles. Let me tell you … this is it. It’s the best Creamy Tomato Basil Soup I’ve ever had in my whole life. And I like Olive Garden’s Tomato Basil soup and Panera’s. But this Creamy Pressure Cooker Tomato Basil Soup is even better than those.
One of the reasons I think think this recipe is so flavorful is because it uses fresh basil. No matter how the garden is doing (it’s just so, so this year). The herbs on the deck grow like wildfires. This year it’s the take over of the basil. Actually, basil always seems to do well that’s why we make our own pesto now.
This basil heavy recipe was the perfect way to use up some of the basil in the garden. Of course, it was probably most beneficial to the rosemary potted with it. Cutting back the basil gave the rosemary some light and space to grow. But don’t worry if you don’t have an herb garden with fresh basil. You can pick up your own fresh basil at your grocery store. Several stores have the fresh and organic herbs that still have the roots attached.
This was also a reminder that I had to start planning for back to school. During the Summer meal planning even with the printables is a bit haphazard and some weeks partially non existent. So, all the back to school talk typically gives me a swift kick in rear and reminds me that I need to start planning. Of course, that means more tasty family meals and helpful tips and tricks for you. So stay tuned, because this Creamy Tomato Basil soup is part of a larger meal planning strategy that helps me cook 4 to 5 meals in about two hours. I know it sounds crazy. But we’re a busy family of 6, and though we love food I can’t spend all day in the kitchen.
I promise you, Creamy Pressure Cooker Tomato Basil will become a family favorite. It has that extra bit of love your family can taste.
Creamy Pressure Cooker Tomato Basil Soup
Make 6 Servings
- 1 medium yellow onion
- 2 large stalks of celery
- 2 large carrots
- 4 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fresh chopped basil
- 2 bay leaves
- 1 (28 ounce) can plum tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
Tools: pressure cooker, large spoon, immersion blender or countertop blender
Wash vegetables and pat dry. Roughly chop vegetables.
Press the saute button pressure cooker. Place 2 tablespoons of olive oil in pot then add vegetables.
Allow vegetables to saute for about 2 to 5 minutes.
Season with salt and pepper, then add basil.
Cancel saute, add broth, tomatoes and bay leaves.
Place lid on pressure cooker and secure and make sure pressure valve is closed.
Press manual button to high pressure for 15 minutes.
Once finished, allow pressure to release naturally for at least 10 minutes.
Remove bay leaves, then use your immersion blender to blend until smooth
or carefully add all soup ingredients into a blender (or use and immersion blender in (be careful of splashing) puree until smooth.
Stir in heavy cream and blend until completely combined.
Salt and pepper to taste.