Tomato Basil Soup
A creamy tomato soup that can be made vegan if needed
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.