Instant Pot Tomato Basil Soup using San Marzano Canned Tomatoes (No Cream)
Instant Pot Tomato Basil Soup using San Marzano Canned Tomatoes makes a quick and easy weeknight meal. When tomatoes aren't in season, you can still make incredible tomato basil soup with canned San Marzano tomatoes. This soup is prepared with milk instead of heavy cream.
Servings: 5 servings
Equipment
Ingredients
for the soup
- 1 tbsp avocado oil
- 1 tsp crushed red pepper
- 1 bay leaf
- 1 medium onion chopped
- 5 cloves garlic chopped
- 1/2 tsp black pepper
- very little salt to taste
- 2 tbsp sun dried tomatoes in oil I like Trader Joe's
- 1 tbsp tomato paste
- 28 ounce canned San Marzano tomatoes or canned crushed tomatoes
- 1 tsp dried basil
- 3 cups vegetable broth
- 1 cup fresh basil
- 1 tsp sugar
- 1 cup whole milk
FOR GARNISH
- chopped fresh basil leaves
- to taste black pepper
Instructions
- Click Saute mode on the Instant Pot. Once hot, add oil, followed by crushed red pepper and a bay leaf. Saute for 30-45 seconds. Now add garlic and onions. Season with salt and black pepper. Saute for 4 minutes - make sure the onions don't stick to the bottom of the pan. Next season with very little salt and black pepper. I recommend using less salt since you'll be making this soup with vegetable broth which already contains salt.
- Add sun-dried tomatoes and tomato paste. Saute for a minute and press CANCEL on the Instant Pot. Now add the San Marzano tomatoes, vegetable broth, and dry basil leaves. Stir well scraping the bottom of the pan to make sure there is no sticking. Close the Instant Pot. Cook on High Pressure for 15 minutes and allow the steam to naturally release.
- Once done, open the lid, add fresh basil leaves and stir. Using an immersion blender, blend the soup. Be careful the hot soup doesn't splatter. TIP: You may also use a regular blender such as Vitamix or BlendTec if you prefer a smoother consistency.
- Once done, add a teaspoon of sugar. Stir. This is what you should have. Now slowly add room temperature milk a little bit at a time - by doing this slowly, you will prevent any curdling. Adjust salt as needed. Enjoy with cheese sandwiches.
Notes
This recipe was first published on January 24, 2022, and has been modified and updated since.
- San Marzano Tomatoes - I highly recommend using San Marzano Tomatoes for this recipe instead of crushed tomatoes or regular canned tomatoes. San Marzano Tomatoes are imported from Italy and add the maximum amount of flavor.
- Milk - Make sure the milk is at room temperature. Also, add the milk little by little to the tomato soup mixing in between. This prevents the soup from curdling.
- Hand Blender - After adding fresh basil, use an Immersion Hand Blender to blend the soup. The consistency will be slightly thick with a little texture.
- Deglaze - After adding tomatoes and vegetable broth, make sure you deglaze the bottom of the instant pot to make sure nothing is sticking to the pot.
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 841mg | Potassium: 738mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1222IU | Vitamin C: 25mg | Calcium: 144mg | Iron: 3mg