Instant Pot Fresh Tomato Basil Soup
Ingredients
-
4
lbs
Fresh Tomatoes, cut in half
-
¼
cup
Olive Oil
-
2
Tbsp
Olive Oil
-
4
tsp
Kosher Salt
-
2
Tbsp
Butter
-
7
cloves
Garlic, chopped
-
2
cups
Onion, chopped
-
¼
tsp
Red Pepper Flakes
-
1
sprig
Rosemary
-
1
tsp
Fresh Thyme Leaves
-
1
cup
Fresh Basil Leaves
-
½
tsp
Pepper
-
1 ½
cups
Chicken Broth, low sodium
-
1
piece
Parmesan Rind (optional)
Instructions
- Preheat the oven to 400°F and prepare the tomatoes and garlic for roasting.
- Toss the tomatoes with olive oil and salt, then roast for 40-50 minutes.
- In the Instant Pot, use the Sauté setting to cook the onions in olive oil and butter until translucent.
- Add garlic and red pepper flakes, sauté for 30 seconds.
- Add roasted tomatoes, remaining salt, rosemary, thyme, basil, pepper, chicken broth, and parmesan rind to the pot.
- Seal the pot and cook on Pressure Cook for 8 minutes if using roasted tomatoes, or 20 minutes if using fresh.
- Allow the pot to naturally release pressure for 15-25 minutes, then manually release any remaining pressure.
- Blend the soup to your desired consistency and adjust seasoning if necessary.
- Serve hot with croutons and additional toppings as desired.
Nutrition Facts (estimated)
Servings
6
Calories
340
Total fat
20g
Total carbohydrates
30g
Total protein
6g
Sodium
800mg
Cholesterol
10mg
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