This easy and flavorful Instant Pot Tomato and Basil Soup is a quick and comforting dish perfect for any time of the year. Made with fresh tomatoes, basil, and a blend of aromatic spices, this vegan soup is ready in just 30 minutes. The Instant Pot makes the preparation a breeze, allowing you to enjoy a homemade soup without spending hours in the kitchen. Serve it with crusty bread or a side salad for a complete and satisfying meal.
Ingredients
- 3 pounds fresh tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
Directions
- Wash the tomatoes and remove the stems. Cut them into quarters.
- Preheat the Instant Pot on sauté mode. Add the chopped onion and minced garlic. Sauté until fragrant and slightly translucent.
- Add the tomato quarters, vegetable broth, tomato paste, dried basil, dried oregano, and red pepper flakes to the Instant Pot.
- Close the lid and set the pressure release valve to the sealing position. Select the manual/pressure cook function and set the timer for 10 minutes on high pressure.
- Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure by turning the pressure release valve to the venting position.
- Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth. Be careful when blending hot liquids.
- Season with salt and black pepper to taste. Stir in the fresh chopped basil leaves.
- Serve the soup hot with a garnish of fresh basil leaves.
- Enjoy this Instant Pot Tomato and Basil Soup with crusty bread or a side salad for a complete meal.
