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Instant Pot Tomato Basil Soup

Instant Pot Tomato Basil Soup is made with canned San Marzano tomatoes and sundried tomatoes. This vegan soup is delicious and the perfect weeknight meal.
5 from 3 votes
Prep Time5 mins
Cook Time10 mins
Instant Pot Cook Time15 mins
Total Time30 mins
Course Appetizer, Main Course
Cuisine Italian
Diet Vegan, Gluten-free
Servings: 4 servings
Calories: 154kcal
Author: Nisha

Equipment

Ingredients

for the soup

  • 1 tbsp avocado oil
  • 1 tsp crushed red pepper
  • 1 tsp dried basil
  • 1 medium onion chopped
  • 5 cloves garlic chopped
  • 1/2 tsp black pepper
  • 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 bay leaf
  • 3 cups water
  • 1 cup fresh basil
  • 1/4 tsp sugar/honey
  • for garnish
  • a few croutons optional
  • parmesan cheese optional
  • fresh black pepper

Instructions

Prep

  • Chop the onions and garlic. Open up a can of San Marzano peeled tomatoes.

Cook

  • Click Saute mode on the Instant Pot. Once hot, add oil, followed by crushed red pepper and dried basil. Saute for 30 seconds.
  • Now add garlic and onions. Season with salt and black pepper. Saute for 4-5 minutes, however make sure the onions don't stick to the bottom of the pan.
  • Add the sundried tomatoes.
  • Add tomato paste. Saute both for a minute. Hit Cancel on the Instant Pot.
  • Now add the San Marzano tomatoes, water, and a bay leaf. Stir well.
  • Close the Instant Pot and cook on High Pressure for 15 minutes. Let the steam Naturally Release.
  • Once done, this is what you should have.
  • Add fresh basil.
  • Carefully blend the soup using an immersion hand blender.
  • Garnish with croutons, crushed red pepper, and black pepper. You may also add parmesan cheese, but I don't think you'll need it.

Nutrition

Calories: 154kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 816mg | Fiber: 5g | Sugar: 13g | Vitamin A: 958IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 3mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!