Tomato Basil Soup

Tomato Basil Soup is the first soup that I made with my instant pot. I’d been curious about the “soup” mode in my IP for a while, and on a rainy winter day in San Francisco, we decided to try it out. The soup mode is pretty great because it controls the pressure in the instant pot to make sure that the liquid comes to a slow simmer.

This recipe is for a creamy soup that can stand on its own as a light dinner alternative. Funnily enough, you don’t need to use any actual cream to make the soup. The cream I’ve used is mainly to make my dish look pretty. The trick with this soup is to use white cannellini beans. They do a spectacular job of adding heft to this soup, making it substantial enough to be a meal by itself.

You can also make this tomato basil soup in a normal thick bottomed pot instead of the instant pot. If you’re using a normal pot, keep it on medium-high heat and sauté the onions and spices. Then, once you add the canned tomatoes and broth, close the lid and keep it on low-medium heat for about 15 minutes. Then add the remaining ingredients and blend with an immersion blender. Your soup is ready!

Tomato Basil Soup

Soumya Santhanakrishnan

A creamy tomato soup that can be made vegan if needed

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Main Course

Cuisine American, Indian

Servings 2 people

Equipment

• Instant Pot (can be made in normal pot as well)
• Immersion Blender

Ingredients

  

• 1 Large onion
• 28 ounce can Crushed tomatoes
• 14 ounce can White cannellini beans
• 10-15 Basil leaves
• 1.5 tsp Paprika
• 1 tsp Cayenne pepper
• 2 tsp Black pepper
• 1 tsp Sugar
• 1 tsp Salt
• 4 cups Vegetable broth (can use chicken broth if preferred)
• 2 tbsp Olive oil
• 2 tbsp Heavy cream (optional for decoration)

Instructions

 

• Dice onions and drain the white cannellini beans. Set aside
• Switch instant pot to sauté mode and add olive oil
• After 2 minutes, add diced onions and salt. Sauté until translucent. This will take about 5-7 mins.
• Now add paprika, cayenne pepper and black pepper. Sauté for another minute.
• Add canned tomatoes and vegetable broth.
• Switch instant pot to soup mode. Close lid and set to high for 10 minutes. If using a normal pot, close lid and keep on low-medium heat for 15 mins.
• Quick release the instant pot. If using a normal pot, switch off stove.
• Add drained white cannellini beans, sugar and basil leaves.
• Blend with immersion blender.
• Your soup is ready! You can add salt and pepper to taste. You can also add cream if you'd like, though I use the cream more as a garnish.

Keyword easyrecipes, homemade, instantpot, recipes, simple, soup, tastecooking, tasty, tomato, tomato soup