Imagine diving your spoon into a velvety, rich tomato soup that tastes like it was crafted by a professional chef - but you made it in your own kitchen in less than half an hour! This Instant Pot Cream Tomato Soup is about to revolutionize your comfort food game, delivering maximum flavor with minimal effort. Whether you're a busy home cook or a culinary enthusiast looking for a quick and delicious meal, this recipe will transform your dinner routine and impress everyone at the table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 2 tablespoons of olive oil, 1 chopped onion, 2 minced garlic cloves, 1 can (28 ounces) of crushed tomatoes, 2 cups of vegetable broth, 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 cup of heavy cream, and fresh basil for garnish.
- Set your Instant Pot to the 'Sauté' function. Once it is hot, add the 2 tablespoons of olive oil.
- When the oil is shimmering, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Pour in the can of crushed tomatoes along with the 2 cups of vegetable broth. Stir well to combine all the ingredients.
- Add the teaspoon of sugar, teaspoon of salt, and 1/2 teaspoon of black pepper to the mixture. Stir again to ensure the seasonings are evenly distributed.
- Secure the lid on the Instant Pot and set the valve to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' function and set the cooking time for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- After the pressure has fully released, open the lid and carefully stir the soup. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a traditional blender, blending until smooth, and then return it to the pot.
- Stir in the 1/2 cup of heavy cream until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with fresh basil leaves. Enjoy your creamy tomato soup!
Tips
- Use high-quality crushed tomatoes for the best flavor base - San Marzano tomatoes work wonderfully.
- Don't rush the sautéing step with onions and garlic; this builds deep, complex flavor foundations.
- If you prefer a smoother texture, strain the soup after blending to remove any remaining tomato seeds.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk.
- Fresh basil is crucial for garnish - it adds a bright, aromatic finish to the creamy soup.
- Always do a quick taste test after adding cream and adjust seasonings as needed.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
