Are you looking for quick dinner ideas that are both delicious and healthy? Craving a comforting, homemade meal without spending hours in the kitchen? Then look no further! This Instant Pot Creamy Tomato Soup recipe, inspired by the New York Times' emphasis on fresh, flavorful ingredients and simple cooking techniques, is your answer. It's a perfect example of how easy and satisfying healthy meals can be. This recipe takes less than 30 minutes from start to finish, making it ideal for busy weeknights. Get ready to impress yourself and your family with this surprisingly simple yet incredibly flavorful soup!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
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Sauté the aromatics: Set your Instant Pot to the "Sauté" function. Add the olive oil, then add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the remaining ingredients: Pour in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Stir well to combine.
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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): If you prefer a smoother soup, carefully 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. Always vent the lid before blending hot liquids in a regular blender to prevent burns.
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Stir in the cream: Stir in the heavy cream or coconut milk. Heat through for a minute or two, but do not boil.
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Serve and enjoy: Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve with crusty bread for dipping – the perfect complement to this flavorful soup!
Cooking Tips for the Best Results:
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For a deeper flavor: Roast the tomatoes before adding them to the Instant Pot. Simply toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes before adding them to the pot.
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Adjust the spices: Feel free to adjust the amount of oregano, basil, and red pepper flakes to your liking. Experiment with other herbs and spices, such as thyme or rosemary.
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Add vegetables: Enhance the nutritional value and flavor by adding other vegetables, such as carrots, celery, or zucchini, along with the onions.
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Make it a meal: Add cooked pasta, rice, or lentils for a heartier soup.
Variations:
- Spicy Tomato Soup: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick.
- Roasted Red Pepper Tomato Soup: Add a jar of roasted red peppers for a sweeter and smokier flavor.
- Creamy Vegan Tomato Soup: Use coconut milk instead of heavy cream for a delicious vegan version.
Nutritional Information (per serving, approximate):
- Calories: Around 200-250 (depending on cream/milk choice)
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 20-25g
This easy recipe showcases the versatility and efficiency of the Instant Pot, making it a go-to choice for delicious and healthy homemade cooking. It's a perfect example of transforming simple ingredients into an unforgettable meal. Enjoy!