Instant Pot Tomato Basil Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Soup
- Method: Instant Pot
Ingredients
Units
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- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, peeled and minced
- 1/2 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons fresh basil pesto (Here is how to make your own!)
- 6 sundried tomatoes, packed in oil
- 4 cups chicken stock (can use vegetable stock to keep it vegetarian)
- 2 – 28 can San Marzano peeled tomatoes
- salt and pepper to taste
- splash of heavy cream
- fresh basil for garnish
- special equipment: hand immersion blender or high powered blender
Instructions
- Turn the InstantPot on to the sauté setting.
- Add the olive oil, garlic, onion, carrots and celery and sauté for a couple of minutes or until the onions are translucent.
- Add the pesto, sundried tomatoes, broth, and tomatoes (Crush by hand before adding to the pot).
- Season with salt and pepper, stir, and seal the lid.
- Cook on manual for 15 minutes.
- Release the steam and blend with the immersion blender.
- Ladle the soup into bowls and add a splash of heavy cream and garnish with fresh chopped basil.
Keywords: tomato, basil, soup, instant pot