Name: Instant Pot Tomato Basil Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 T. extra virgin olive oil; 1 small yellow onion, chopped; 1 large stalk celery, chopped; 1 large carrot, chopped; Sea salt and black pepper, to taste; 2-3 cloves garlic, peeled and chopped; 1 c. chicken or vegetable stock, preferably organic*; 3 lbs. fresh tomatoes, chopped; 1 bay leaf; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; ½ c. fresh basil leaves, julienned (+ extra for garnish)

Fall is the perfect time of year to use up the last of your tomatoes and fresh garden basil for this instantly warming soup. It is deliciously vegan and low carb and can be made easily in your Instant Pot for a convenient delightful meal.

This Instant Pot Tomato Basil Soup comes together in just 30 minutes making it the perfect meal to impress in very little time. Serve it up as a quick weeknight meal for the family or as a starter at family gatherings. The flavors are comforting and cozy, you’ll be asked for this soup time and time again.

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Instant Pot Tomato Basil Soup

To make this popular soup, you’ll need:

2 T. extra virgin olive oil
1 small yellow onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
Sea salt and black pepper, to taste
2-3 cloves garlic, peeled and chopped
1 c. chicken or vegetable stock, preferably organic*
3 lbs. fresh tomatoes, chopped
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ c. fresh basil leaves, julienned (+ extra for garnish)

I love to make my pumpkin chia seed bread or my plain coconut flour bread to go along with this soup. Toast up a slice to break into croutons or top with cheese for that comforting grilled cheese accompaniment.

Instant Pot Tomato Basil Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A warm and comforting soup, perfect for using up your fresh, ripe tomatoes.

Ingredients

2 T. extra virgin olive oil
1 small yellow onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
Sea salt and black pepper, to taste
2-3 cloves garlic, peeled and chopped
1 c. chicken or vegetable stock, preferably organic*
3 lbs. fresh tomatoes, chopped
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ c. fresh basil leaves, julienned (+ extra for garnish)

Instructions

1. Select the “Sauté” function on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.

2. Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.

3. Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.

4. When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.

5. Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).

6. To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. Enjoy!

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 98

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