Instant Pot® Easy Vegan Tomato and Basil Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 (14.5 ounce) cans San Marzano whole tomatoes
2 cups vegetable broth
1 tablespoon chopped fresh basil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning

Nutrition Info

123.8 calories
carbohydrate: 14 g
cholesterol: : -
fat: 7.3 g
fiber: 3.2 g
protein: 2.6 g
saturatedFat: 1 g
servingSize: -
sodium: 833.3 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.

  2. Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

  4. Blend with an immersion blender until creamy.

Recipe Yield

4 servings

Recipe Note

Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe.

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