Tomato soup with basil 2.0 instant pot ip. Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a I've been working my way through various tomato-basil soup recipes on the internet and I pretty much stopped with this one. Home » Main Dish » Soup » Instant Pot Tomato Basil Soup with Parmesan.
Skinnytaste > Instant Pot Recipes > Instant Pot Tomato Basil Soup. This soup is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why. You can have Tomato soup with basil 2.0 instant pot ip using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Tomato soup with basil 2.0 instant pot ip
- It’s 2 tablespoons of olive oil.
- You need 1 of small yellow onion diced.
- Prepare 3 of celery stalks diced with leaves.
- You need 1 of red pepper diced, seeds and membrane removed.
- It’s 6 of baby carrots diced.
- It’s 4 cloves of garlic minced.
- Prepare 2 cups of chicken or vegetable broth.
- You need 1/2 teaspoon of kosher salt.
- It’s 1 cup of fresh basil chopped.
- Prepare to taste of Fresh ground pepper.
- It’s 1 (28 oz) of can diced tomatoes.
- Prepare 1/2 cup of sherry.
- Prepare 1 cup of water.
- It’s 2 tablespoons of tomato paste.
- It’s 1/2 cup of heavy whipping cream.
- Prepare of Garnishes: Shredded mild cheddar cheese, croutons.
Instructions for Instant Pot Tomato Soup. This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the. Vegan Gluten-free Recipe. can be nut-free. This soup is Gorgeous, delicious and super easy.
Tomato soup with basil 2.0 instant pot ip instructions
- Turn on instant pot to saute high. When hot add olive oil and onions, carrots, red pepper, and celery. Cook about 10 minutes stirring frequently. Add garlic cook for another minute..
- Add broth, sherry, tomatoes with juice, salt, half the basil, water, and tomato paste. Stir to combine making sure there is no bits on the bottom of pot..
- Seal pressure cooker and cook at manual (high pressure) for 5 minutes. Then quick release the pressure..
- After removing lid use a immersion blender to mix and puree till smooth. Or puree in blender in batches..
- Stir in heavy whipping cream..
- Ladle into bowls and top with croutons, cheddar cheese, and basil..
Just blend up the ingredients, pour into the instant pot with some herbs, pressure cook for five minutes and you are. Heat oil in Instant Pot on the Sauté setting. Add onions and sliced fennel; season with a big pinch of kosher salt. Cook, stirring occasionally, until New favorite tomato soup recipe! I especially appreciate that this soup isn't seasoned like a spaghetti sauce.