Imagine a velvety, rich tomato soup that transports you straight to the sun-drenched hills of Italy, prepared in just 30 minutes with minimal effort. This Instant Pot Tomato Basil Soup is not just a recipe; it's a culinary journey that transforms simple ingredients into a restaurant-quality dish that will have your family and friends begging for seconds. Whether you're a busy home cook or a passionate foodie, this soup promises to be your new go-to comfort meal that combines classic Italian flavors with modern cooking convenience.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 800g canned tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1 teaspoon sugar
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Prepare ingredients by dicing the onion, mincing the garlic, and roughly chopping the fresh basil leaves.
- Set Instant Pot to Sauté mode. Add a small amount of olive oil and sauté the diced onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour in the canned tomatoes and vegetable broth. Stir to combine all ingredients thoroughly.
- Add sugar, salt, and pepper to the mixture. Stir well to distribute seasonings evenly.
- Close the Instant Pot lid, set the valve to sealing position, and select Manual/Pressure Cook mode for 10 minutes at high pressure.
- Once cooking cycle completes, perform a quick release of pressure by carefully moving the valve to venting position.
- Use an immersion blender to puree the soup directly in the Instant Pot until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in most of the fresh basil leaves, reserving some for garnish.
- Taste and adjust seasonings as needed, adding more salt, pepper, or sugar to balance flavors.
- Serve hot, drizzled with olive oil and garnished with remaining fresh basil leaves.
Tips
- For the most vibrant flavor, use San Marzano canned tomatoes if possible - they're sweeter and less acidic.
- Don't rush the sautéing of onions and garlic; this builds a deep flavor foundation for your soup.
- When blending hot soup, always start on a low speed to prevent splattering and potential burns.
- Fresh basil makes a huge difference - try to use it just before serving to maintain its bright flavor and aroma.
- For a creamier texture, you can add a splash of heavy cream or a dollop of mascarpone when serving.
- If the soup is too thick, thin it out with a little extra vegetable broth. If too thin, use the sauté function to reduce and concentrate flavors.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day as flavors meld together.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
