Instant Pot Creamy Tomato Basil Soup

Instant Pot Creamy Tomato Basil Soup puts olive oil, diced carrots and diced onions at the center of a meatless recipe and finishes in about 60 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 60 minutes
• Prep 45 minutes
• Cook 15 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup diced carrots
• 1/2 cup diced onions
• 3 cans (15-ounces each) diced or whole tomatoes
• 2 cups broth (chicken or vegetable - I use low sodium)
• 1 1/2 teaspoons dried basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon baking soda
• 1 cup milk
• 1 cup cream
• 1/4 cup flour

Instructions

1. In the insert of a 6-quart Instant Pot or other electric pressure cooker, heat the olive oil using the Saute function. Add the carrots and onions, and cook, stirring often, until the onions start to turn translucent, 2-3 minutes.
2. Add the tomatoes, broth, basil, sugar, salt, oregano, and baking soda. Give the soup a good stir making sure to scrape the bottom of the pot thoroughly.
3. Secure the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure (if liquid spurts through the valve, close the valve, wait a few minutes and try again).
4. Carefully use an immersion blender (or transfer the soup in batches to a blender) to puree the soup until smooth. Return the soup to the pot if using a blender.
5. Whisk or blend together the milk, cream and flour until very smooth. Add to the soup while whisking or stirring constantly.
6. Select the saute function and cook, stirring constantly to prevent burning, until the soup is heated through and thickened. Season to taste with additional salt and pepper, if needed (this is important so you don't end up with bland soup). Serve immediately.

Loosen a leftover bowl with a splash of water when you reheat it.