Description
Warm, velvety, and bursting with rich tomato flavor, this creamy soup is a comforting hug in a bowl—perfect for chilly evenings.
Ingredients
Scale
- 2 lbs fresh tomatoes (preferably Roma)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Add 1 tbsp olive oil, chopped onions, and minced garlic. Sauté for 3-4 minutes until soft and fragrant.
- Stir in the chopped tomatoes along with salt and pepper. Cook for an additional 2 minutes until the tomatoes begin to break down.
- Add the vegetable broth and stir well to combine all ingredients.
- Secure the lid on the Instant Pot. Set it to 'Manual' or 'Pressure Cook' on high pressure for 10 minutes.
- Once cooking is complete, carefully release the pressure. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches carefully.
- Mix in the heavy cream (or half-and-half) and fresh basil leaves. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with additional basil if desired. Serve hot alongside crusty bread or grilled cheese sandwiches for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For added depth of flavor, consider incorporating a splash of balsamic vinegar. - To thicken the soup further, blend until completely smooth or add pureed vegetables.