Name: Simple tomato basil soup in the instant pot
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 carrots; 2 celery stalks; 1 medium size yellow onion; 1 Tbsp. olive oil (or you preferred oil); Salt and pepper (to your liking); 2 tsps. dried basil; 1 bay leaf; 4 medium size tomatoes; 2 cups of chicken stock, or water; 2 tsp. chicken bullion (optional if you are using chicken stock); Sour cream for topping (optional); Croutons for topping (optional); Pepper flakes for topping (optional)

Tomato basil soup was introduced to me about five years ago. My husband and I were in a party and they had all sorts of soups. I loved this one and decided to find a recipe.

After making for a long time, we have paired it with many different foods. For example, we love to make grilled cheese sandwiches and dip them in the soup. Another way is making a short pasta type like orzo, fusilli, farfalle and add it as a topping. Last, but also delicious, croutons!

The amazing part about this soup is how easy it is to make in the pressure cooker, and also the fact that I don’t really need fresh basil to make it feel fresh.

Simple ingredients

Carrots

Onion

Tomatoes

Dried Basil

Celery

Salt and pepper

Bay leaf

How to make Tomato Basil Soup (Step by Step)

Start but cutting all of you veggies. They do not have to be cut too small as they will be blend in the last step.
Set sauté mode in the electric pressure cooker, add oil, and start by adding carrots, onions, and celery.
Add salt, pepper, dried basil, and stir well until onion start to look translucent.
Add cut tomatoes, and stir. Cook for about a minute.
Turn off the sauté setting and add chicken stock, bay leaf, and stir.
Close the lid, set the cooker to manual for 15 minutes. After this time, let it naturally release.
Take the bay leaf out, and using an immersion blender, blend all the veggies until it becomes a thick soup consistency. You can use a regular blender for this step.
Serve and add any toppings you’d live. Enjoy!

How to Store

Store in the fridge for about three days. I honestly have not freeze this one before, so I am not sure if you could and how long could last.

How to Serve

Serve hot, or warm. Bread is always a good company for this soup. Enjoy!

Simple tomato basil soup in the instant pot

Author: Patricia Densley Cooking Method:Boiling Cuisine:American Courses:Soup Recipe Keys: E Easy tomato basil soup T tomato basil soup in the instant pot

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

2 carrots
2 celery stalks
1 medium size yellow onion
1 Tbsp. olive oil (or you preferred oil)
Salt and pepper (to your liking)
2 tsps. dried basil
1 bay leaf
4 medium size tomatoes
2 cups of chicken stock, or water
2 tsp. chicken bullion (optional if you are using chicken stock)
Sour cream for topping (optional)
Croutons for topping (optional)
Pepper flakes for topping (optional)

Instructions

Start but cutting all of you veggies. They do not have to be cut too small as they will be blend in the last step.
Set sauté mode in the electric pressure cooker, add oil, and start by adding carrots, onions, and celery.
Add salt, pepper, dried basil, and stir well until onion start to look translucent.
Add cut tomatoes, and stir. Cook for about a minute.
Turn off the sauté setting and add chicken stock, bay leaf, and stir.
Close the lid, set the cooker to manual for 15 minutes. After this time, let it naturally release.
Take the bay leaf out, and using an immersion blender, blend all the veggies until it becomes a thick soup consistency. You can use a regular blender for this step.
Serve and add any toppings you’d live. Enjoy!

Notes

1. You can add 1/2 cup heavy cream to make it creamer.

Keywords:Easy veggies soup, Easy tomato basil soup, Tomato basil soup in an instant pot