Imagine a soup so incredibly rich and vibrant that it transports you straight to the sun-drenched tomato fields of Italy with just one spoonful! This Instant Pot Fresh Tomato Basil Soup is not just a recipe; it's a culinary experience that transforms humble ingredients into a restaurant-quality masterpiece in mere minutes. Whether you're a busy home cook craving a quick, nutritious meal or a foodie looking for an authentic Italian-inspired dish, this recipe promises to revolutionize your soup game and leave you wondering how something so delicious could be so effortlessly prepared.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs fresh tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 1 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the fresh tomatoes into small pieces, ensuring to remove any stems. Dice the onion finely and mince the garlic cloves. Rinse the fresh basil leaves under cold water and pat them dry with a paper towel.
- Set your Instant Pot to the 'Sauté' mode. Once it’s hot, add a splash of olive oil. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Add the chopped fresh tomatoes to the pot. Stir well to combine with the onions and garlic. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
- Pour in the vegetable broth, ensuring all the ingredients are submerged. Season with salt and pepper to taste. Stir to combine.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing.' Select the 'Soup' or 'Manual' setting and set the timer for 10 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
- Once the cooking cycle is complete, carefully perform a quick release by turning the valve to 'Venting.' Be cautious of the steam. Once the pressure has fully released, open the lid.
- Add the fresh basil leaves to the soup. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend to your desired consistency.
- If you like a richer soup, stir in the heavy cream at this point and mix well. Allow the soup to heat through for an additional 2-3 minutes on 'Sauté' mode, stirring occasionally.
- Taste the soup and adjust seasoning with more salt and pepper if necessary. Serve hot, garnished with additional basil leaves or a drizzle of olive oil if desired.
Tips
- Choose ripe, in-season tomatoes for the most intense flavor. Roma or vine-ripened tomatoes work best for this recipe.
- Don't rush the sautéing process - letting onions and garlic caramelize builds deep, rich flavor foundations.
- For an extra flavor boost, consider adding a parmesan rind while blending or a splash of balsamic vinegar at the end.
- If you prefer a completely smooth soup, strain it through a fine-mesh sieve after blending for a silky texture.
- The heavy cream is optional, but it adds luxurious richness. For a lighter version, use half-and-half or coconut milk.
- Fresh basil is key - avoid dried herbs if possible, as they won't provide the same bright, aromatic quality.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
