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- 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 (14.5-ounce) cans crushed tomatoes - 3 cups vegetable broth To start, I use olive oil to add flavor and richness. I chop one medium onion and mince two garlic cloves. These aromatics bring the base flavor to the soup. Next, I pour in two cans of crushed tomatoes. This ingredient gives the soup its signature color and taste. I also add three cups of vegetable broth for a rich, savory base. - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste For seasoning, I add one teaspoon of dried oregano. This herb adds depth to the soup. I also sprinkle in one teaspoon of sugar to balance the acidity of the tomatoes. Finally, I include salt and pepper to taste. These simple spices enhance the overall flavor. - 1 cup heavy cream or coconut milk - 1 cup fresh basil leaves, chopped - Optional: Grated Parmesan cheese for garnish For creaminess, I stir in one cup of heavy cream. If you prefer a dairy-free option, coconut milk works well too. Then, I chop one cup of fresh basil leaves. This herb adds brightness and freshness. For a finishing touch, I like to sprinkle grated Parmesan cheese on top. It adds a nice touch of flavor. Set your Instant Pot to the Sauté mode. Pour in 2 tablespoons of olive oil. Once the oil is hot, add 1 chopped onion and 2 minced garlic cloves. Sauté these for about 3-4 minutes. You want the onion to turn soft and clear. Next, pour in 2 cans of crushed tomatoes. Add 3 cups of vegetable broth, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. Season with salt and pepper to taste. Stir well to mix all the ingredients. Close the lid of your Instant Pot. Make sure the valve is set to Sealing. Select the Manual or Pressure Cook option. Set the timer for 10 minutes. This will cook the soup quickly while keeping all the flavors. When the timer goes off, carefully switch the valve to Venting for a quick release of pressure. Open the lid and grab an immersion blender. Blend the soup until it is smooth. If you don’t have an immersion blender, you can use a traditional blender in batches. Return the blended soup to the Instant Pot if you used a traditional blender. Add 1 cup of heavy cream (or coconut milk for a dairy-free choice) and 1 cup of chopped basil. Stir well to combine everything. Switch the Instant Pot back to Sauté mode. Warm the soup for about 2-3 minutes. Taste and adjust the seasoning if you need to. Ladle the warm soup into bowls. For a nice touch, garnish with grated Parmesan cheese if you like. Enjoy this comforting and creamy tomato basil soup! To make a smooth soup, blending is key. I use an immersion blender right in the pot. This tool makes it easy to blend without transferring the soup. If you don’t have one, pour the soup in batches into a blender. Just be careful. Hot soup can splatter. Blend until it’s silky and creamy. Taste the soup before serving. This step is vital. You may need more salt or pepper. If the soup is too acidic, add a bit more sugar. Always adjust to your liking. It is your soup, after all. To make this soup kid-friendly, keep it simple. Serve it with fun toppings. Kids love to sprinkle cheese or fresh herbs. You can pair it with crusty bread for dipping. This makes it more fun and tasty for them. {{image_2}} You can make this soup dairy-free by using coconut milk instead of heavy cream. Coconut milk adds a rich, creamy texture while keeping the soup light. It also gives a slight sweetness that pairs well with tomatoes. Just swap one cup of cream for one cup of coconut milk when you mix in the cream. Want to add more flavor? Try adding vegetables like bell peppers or carrots. Diced bell peppers add sweetness and color, while carrots provide extra nutrients. You can sauté them with the onion and garlic at the start. This simple step can make your soup even more delicious. If you love heat, add red pepper flakes. They can bring a nice kick to your soup. Start with a pinch and taste as you go. You can always add more for extra spice. This small change can make your creamy tomato basil soup exciting and full of flavor. To keep your Instant Pot creamy tomato basil soup fresh, place it in an airtight container. This helps avoid any strange smells in your fridge. Make sure the soup cools first before sealing the container. In the fridge, it stays good for about 3 to 5 days. If you want to save some soup for later, freezing is a great choice. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand when frozen. It’s best to freeze the soup without the cream. This way, it stays fresh longer. When you’re ready to enjoy it, thaw the soup overnight in the fridge. To reheat, pour the soup into a pot and warm it on low heat. Stir it often to keep it smooth. If you find it too thick, add a splash of broth or water. Once it’s heated, stir in the heavy cream or coconut milk. This helps the soup stay creamy and delicious. Enjoy it hot! Yes, you can make this soup on the stove. Start by heating olive oil in a pot over medium heat. Add chopped onion and garlic, cooking until soft. Then, add crushed tomatoes, vegetable broth, and spices. Let it simmer for about 20 minutes. After that, blend the soup until smooth. Finally, stir in cream and basil, warming through before serving. This soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Always cool the soup to room temperature before putting it in the fridge. If you want to keep it longer, consider freezing it. Yes, you can use fresh tomatoes! For this recipe, use about 2 pounds of ripe tomatoes. First, blanch them in boiling water for a minute. Then, peel the skins and chop them up. Add these fresh tomatoes to the pot with your broth and spices. They will give your soup a bright, fresh taste. This blog post covered a creamy tomato soup recipe that is easy to make. We explored main ingredients, like olive oil and crushed tomatoes. The step-by-step instructions showed how to blend flavors and perfect texture. I shared tips for cooking for kids and offered variations for more flavors. Final thoughts: Cooking can be fun and rewarding. With this recipe, you can create a delicious meal that everyone will love! Enjoy your cooking journey and savor each bowl!

Instant Pot Creamy Tomato Basil Soup

Warm up with a bowl of delicious Instant Pot Creamy Tomato Basil Soup! This easy recipe combines crushed tomatoes, fresh basil, and a touch of cream for a comforting meal in just 35 minutes. Perfect for busy days or cozy nights, you can customize it to be dairy-free too! Click through to explore this savory dish and learn how to make a creamy soup that's rich in flavor and nutrition. Your taste buds will thank you!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 (14.5-ounce) cans crushed tomatoes

3 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

1 cup heavy cream (or coconut milk for a dairy-free option)

1 cup fresh basil leaves, chopped

Optional: Grated Parmesan cheese for garnish

Instructions
 

Sauté the aromatics: Set the Instant Pot to the Sauté mode and add the olive oil. Once hot, add the chopped onion and garlic; sauté for 3-4 minutes until the onion is translucent.

    Add the tomatoes and spices: Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, sugar, salt, and pepper.

      Pressure cook: Close the lid of the Instant Pot ensuring the valve is set to Sealing. Select Manual or Pressure Cook and set the timer for 10 minutes.

        Release pressure: Once the cooking time is complete, carefully switch the valve to Venting for a quick release of pressure.

          Blend the soup: Open the lid and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender.

            Stir in the cream and basil: Return the blended soup to the Instant Pot (if using a traditional blender). Add the heavy cream (or coconut milk) and chopped basil, stirring well until combined.

              Warm through: Switch the Instant Pot back to Sauté mode to warm the soup through, about 2-3 minutes. Taste and adjust seasoning if necessary.

                Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in rustic bowls, drizzle a little extra cream on top, and sprinkle fresh basil leaves for a pop of color. Enjoy with a side of crusty bread for a delightful meal!