Let this Easy Instant Pot Tomato Basil Soup warm the chill on your snowy day. Pair it with a delicious grilled cheese sandwich and it’s like childhood all over again.
There’s still snow on the ground here even though it’s Spring Break. But we’ve been making the most of our time together. Even having an impromptu picnic. And in laid back Spring break style we’ve been eating sandwiches all week.
But I needed a little change. So I dug in the pantry to see what I could make to compliment our sandwich week. Chips? No. Apples? No. Been there, done that. I needed something different. Warmer. I think maybe the snow on the ground was really getting to me. Then I thought about what would warm me up. Soup. Yes! That was it.
We almost always have a can tomatoes and a box of chicken broth on hand so tomato soup was the obvious choice. I would typically use chicken broth to add a bit more flavor. This time I used vegetable broth because That’s what we had on hand. I’ve been trying out several vegan recipes so it’s been vegetable broth instead on chicken broth.
A tasty tomato basil soup (especially a creamy one) can take an hour or more to make. But not in the pressure cooker. So dump everything in the pot and come back in 20. I told you comfort food could be healthy and easy. You’re welcome.
Easy Instant Pot Tomato Basil Soup
Makes 8 servings
- 2 tablespoon salted butter
- 1/2 cup celery, finely chopped
- 1 onion, finely chopped
- 1 cup grated carrots
- 2 cloves garlic, minced
- 2 tablespoons flour
- 4 cups vegetable broth (chicken broth)
- 28 ounces crushed tomatoes
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- heavy whipping cream (optional)
- salt and pepper to taste
Tools: pressure cooker, immersion blender or food processor
Press saute and add butter.
Once melted add celery, onion and carrots. Add garlic after a minute or two.
Add flour and stir. Allowing flour to coat vegetables.
Add broth, tomatoes, thyme, bay leaf, salt and pepper.
Press manual and set timer to 5 minutes.
Allow pressure cooker to natural pressure release for at least 10 minutes.
Salt and pepper to taste. And add heavy cream (if using).
Let cool. Then puree with an immersion blender or food processor (we used our Ninja).
Serve with your favorite sandwich or as a little cup of warmth on a cold day.
This easy instant pot tomato basil soup is the perfect go to recipe. You can freeze it and save it for later.
Looks good right? Then share this with your friends and family. Leave me a comment or share a pic with me. You can tag me #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram. Don’t forget to join the El’s Kitchen Comforts Newsletter for blog updates and tons of tips and tricks for quick tasty food.
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