Are you tired of complicated recipes and endless meal prep? Craving a delicious, healthy meal that's ready in minutes? Then look no further! This creamy tomato soup recipe, perfectly crafted for your Instant Pot, is the answer to your weeknight dinner woes. It's one of the best recipes for those busy weeknights when you need a quick and healthy dinner option, perfect for homemade cooking enthusiasts and beginners alike. Get ready to experience the magic of effortless cooking with this easy recipe!
Ingredients:
- 28 ounces canned crushed tomatoes
- 16 ounces canned diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Fresh basil leaves for garnish (optional)
Instructions:
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Sauté the Aromatics: Set your Instant Pot to the "Sauté" function. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds depth of flavor to your soup.
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Combine Ingredients: Add the crushed tomatoes, diced tomatoes, vegetable broth, basil, oregano, red pepper flakes (if using), and bay leaf to the Instant Pot. Stir well to combine all the ingredients. Season generously with salt and pepper.
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Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 5 minutes. Allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
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Blend (Optional): Carefully remove the bay leaf. For a smoother soup, use an immersion blender to blend the soup directly in the pot until creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender. Remember to vent the lid carefully before blending in a regular blender to avoid hot soup splatter.
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Stir in Cream: Stir in the heavy cream or coconut milk. Heat through for a couple of minutes on the "Sauté" function, being careful not to boil. This step adds richness and creaminess to the overall flavor of the soup.
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Serve: Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve hot and enjoy this delicious and easy homemade soup!
Cooking Tips:
- For a richer tomato flavor, roast the tomatoes in the oven before adding them to the Instant Pot.
- Feel free to adjust the herbs and spices to your liking. Experiment with different combinations to find your perfect flavor profile.
- Add a pinch of sugar to balance the acidity of the tomatoes, if needed.
- For a thicker soup, simmer it uncovered on the "Sauté" function for a few more minutes after blending.
Variations:
- Creamy Roasted Red Pepper Soup: Add one roasted red bell pepper to the pot along with the other ingredients.
- Spicy Tomato Soup: Increase the amount of red pepper flakes or add a dash of your favorite hot sauce.
- Tomato Soup with Sausage: Brown some Italian sausage before adding the other ingredients for a heartier soup.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 200-250
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 15-20g
This quick and easy Instant Pot creamy tomato soup recipe is a perfect example of delicious and healthy food recipes. It's a great addition to your repertoire of quick dinner ideas, making weeknight cooking a breeze. Enjoy!