Instant Pot Creamy Tomato Basil Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
cup
diced carrots
-
½
cup
diced onions
-
3
cans (15-ounces each)
diced or whole tomatoes
-
2
cups
broth (chicken or vegetable)
-
1 ½
teaspoons
dried basil
-
1
teaspoon
sugar
-
1
teaspoon
salt
-
½
teaspoon
dried oregano
-
½
teaspoon
baking soda
The creamy mixture
-
1
cup
milk
-
1
cup
cream
-
¼
cup
flour
Instructions
- 1. Heat olive oil in the Instant Pot using the Saute function and cook diced carrots and onions until translucent.
- 2. Add canned tomatoes, broth, basil, sugar, salt, oregano, and baking soda; stir well.
- 3. Secure the lid and cook on high pressure for 10 minutes.
- 4. Allow pressure to naturally release for 10 minutes, then perform a quick release.
- 5. Blend the soup until smooth using an immersion blender or a regular blender.
- 6. In a separate bowl, whisk together milk, cream, and flour until smooth.
- 7. Add the milk mixture to the blended soup while stirring constantly.
- 8. Select the saute function and cook until the soup is heated through and slightly thickened.
- 9. Season to taste with additional salt and pepper if needed, and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
120
Total fat
6g
Total carbohydrates
15g
Total protein
3g
Sodium
842mg
Cholesterol
18mg
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