![- Olive oil - Onion - Garlic - Diced tomatoes - Vegetable broth - Sugar - Dried oregano - Red pepper flakes (optional) - Salt and pepper - Heavy cream or coconut cream - Fresh basil leaves The main ingredients create a rich and tasty soup. Olive oil gives a good base. The onion and garlic add depth and flavor. Diced tomatoes bring sweetness and acidity. Vegetable broth makes it hearty. Sugar balances the acidity of the tomatoes. Dried oregano adds a nice herbal note. Red pepper flakes, if you like heat, can spice it up. Salt and pepper are key for taste. Heavy cream or coconut cream makes it creamy. Fresh basil leaves finish it off with freshness. - Parmesan cheese for topping - Crusty bread for serving - Additional spices (e.g., basil, thyme) For extra joy, consider adding Parmesan cheese on top. It adds a salty and nutty flavor. Pair your soup with crusty bread for dipping. You can also use more spices for a unique twist. Extra basil or thyme can enhance the flavor. These optional ingredients let you customize the soup to your taste. Check out the Full Recipe for all the steps to make this amazing soup! To make this soup, start with the aromatics. Turn on your Instant Pot and choose the 'Sauté' setting. Once it's hot, add 2 tablespoons of olive oil. Next, chop one medium onion and add it to the pot. Cook for about 3 to 4 minutes until the onion is soft and clear. After that, add 3 minced garlic cloves. Sauté for just 1 more minute until it smells great. Now, it’s time for the tomato base. Open two cans of fire-roasted diced tomatoes. Pour these into the pot, with all their juices. Add 1 cup of vegetable broth, 1 teaspoon of sugar, and 1 teaspoon of dried oregano. If you like some heat, sprinkle in ½ teaspoon of red pepper flakes. Add a pinch of salt and pepper, then stir everything together. Next, we pressure cook. Close the lid tightly, making sure the valve is set to sealing. Choose the 'Manual' or 'Pressure Cook' option. Set the timer for 10 minutes. This helps the flavors blend well. After the cooking time is done, let the pressure release naturally for about 5 minutes. Then, turn the valve to venting to release any extra pressure. Carefully open the lid. Now, use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have one, pour the soup into a regular blender, blend it, and return it to the pot. For the last step, stir in 1 cup of heavy cream or coconut cream for a dairy-free twist. Add ¼ cup of chopped fresh basil leaves. Let the soup heat up on 'Sauté' for a few minutes. Taste it and add more salt and pepper if you think it needs it. When serving, ladle the creamy tomato basil soup into bowls. For a pretty touch, add a drizzle of cream on top and sprinkle fresh basil leaves for color. This soup pairs perfectly with crusty bread or a grilled cheese sandwich. Enjoy your delicious meal! To make this soup shine, taste it as you go. Start with a little salt. Add more if needed. Fresh basil adds a lovely taste. Chop it right before adding for the best flavor. You can also add a splash of balsamic vinegar for depth. If you want a little heat, try red pepper flakes. They give the soup a nice kick. Remember, balance is key. One common mistake is overcooking the garlic. It can turn bitter if you cook it too long. Keep an eye on it while sautéing. Also, don’t skip the sugar. It helps balance the acidity of the tomatoes. If you use fresh tomatoes, make sure to peel them first. Lastly, blend the soup well. A smooth texture makes it creamy and delightful. For a richer texture, you can swap heavy cream for coconut cream. This makes it vegan too. You can also add cream cheese for a thick, creamy finish. Another option is to stir in some cashew cream. Cashew cream gives a nice nutty flavor. Don’t forget to taste and adjust the creaminess to your liking. For the full recipe, check out the instructions above. {{image_2}} For a creamy soup without dairy, use coconut cream or almond milk. Both options work well. Coconut cream adds a rich flavor, while almond milk keeps it light. Simply replace the heavy cream with your choice of coconut cream or almond milk in the recipe. Blend it in right after cooking. This way, you still get a smooth and creamy texture. You can easily make this soup heartier by adding protein. Chicken and lentils are great choices. For chicken, cook diced pieces in the Instant Pot before adding the tomatoes. If you prefer lentils, stir in pre-cooked lentils after blending the soup. This will give you a filling meal that's perfect for lunch or dinner. To make this recipe fully plant-based, skip the heavy cream and use coconut cream. Ensure your vegetable broth is also vegan. You can add more vegetables, like spinach or kale, for extra nutrients. This way, you create a delicious, vegan version that everyone can enjoy. To store your creamy tomato basil soup, let it cool first. Use airtight containers. You can keep it in the fridge for up to four days. If you want to save it longer, freeze it. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. This way, your soup stays fresh and tasty. When it's time to enjoy your soup again, choose a gentle method. You can reheat it on the stove over low heat. Stir often to avoid burning. If you use a microwave, heat it in short bursts. Stir in between to keep it even. Add a splash of cream or broth if it seems too thick. In the fridge, your soup stays good for about four days. If frozen, it can last for three to six months. Just be sure to label your containers with dates. This helps keep track of what you have. Enjoy your soup while it's still fresh for the best taste! To spice up your soup, add more red pepper flakes. You can also mix in some hot sauce. Start with a little, then taste and add more. This way, you control the heat. Yes, fresh tomatoes work great! Use about six medium-sized tomatoes. Blanch them first to remove the skins. Chop them up and add them in place of canned tomatoes. This gives a fresh taste. Absolutely! This soup stores well in the fridge. Make a big batch, then portion it out. It stays good for up to five days. Just reheat when you're ready to eat. Pair the soup with crusty bread or a grilled cheese sandwich. A simple salad also works well. These sides balance out the creamy soup nicely. Yes, you can use dried basil! Use about one teaspoon for every tablespoon of fresh basil. Dried herbs are more potent, so adjust to your taste. To refresh leftovers, reheat gently on the stove. Add a splash of broth or water to keep it creamy. Stir well and heat until warm. This keeps the flavors bright and fresh. For the full recipe, check out the [Full Recipe]. This blog post covered how to make a delicious tomato basil soup. We explored essential ingredients like olive oil, garlic, and fresh basil. I provided step-by-step instructions for sautéing aromatics and cooking the perfect tomato base in your Instant Pot. Remember to enhance flavors with cream and spices while avoiding common mistakes. Feel free to try variations that match your diet. Now you can store and reheat leftovers for future meals. Enjoy creating this comforting dish that warms the heart and feeds the soul!](https://momdishmagic.com/wp-content/uploads/2025/05/1493a00d-b39d-495c-92be-ff7919b6d3c2-250x250.webp)
- Instant Pot Creamy Tomato Basil Soup
Savor the warmth of homemade Instant Pot creamy tomato basil soup, a delightful dish that's easy to prepare and full of flavor. With just a few simple ingredients like diced tomatoes, fresh basil, and a splash of cream, this soup is perfect for any occasion. Follow our step-by-step instructions for a smooth and satisfying meal in under 30 minutes. Click through to explore this delicious recipe and make every spoonful count!