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Creamy Tomato Basil Soup (Instant Pot)
Creamy Tomato Soup With Basil
Course Soup
Cuisine American
Keyword Dinner , Beef , Instant Pot, soup, Tomato
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
10 - Natural Release 10 minutes minutes
Total Time 40 minutes minutes
Servings 6
Pressure Cooker
Immersion Blender
- 1 Medium Onion Diced ( I used red)
- 2-3 Large Carrots Diced
- 2 teaspoon Minced Garlic
- 1 14 oz can Crushed Tomatoes
- 1 7 oz can Tomato Paste
- 1 14 oz can Chicken Broth
- 1-2 teaspoon Sugar Optional
- 1 -2 tablespoon Crushed Dried Basil Fresh can be subbed
- ½ teaspoon Dried Oregano
- Salt and Pepper to taste
Switch Instant Pot to Saute mode -Saute diced onions, garlic, and carrots in butter
Add Broth, deglaze the pot with a spatula, add tomatoes, tomato paste, basil, salt, pepper, oregano, and optional sugar- stir well
Seal Instant Pot Lid -close vent - set manual pressure on high for 15 minutes - use a natural release for 10 minutes-open lid
Using an immersion blender mix well until pureed smooth Add cream cheese - mix into soup -serve hot with optional garnishes