Introduction
Imagine a bowl of steaming, creamy Tomato Basil Soup that envelops you in warmth and comfort with every spoonful. This dish is not only a staple in many households, but it brings a deliciously rich texture and a memorable blend of flavors that make it truly unique. Perfect for any season, this soup can transform even the gloomiest day into a cozy dining experience. Plus, it’s super quick to prepare in the Instant Pot—ideal for busy weeknights or unexpected guests!
Overview of the Recipe
When you take the first sip of this creamy tomato basil soup, you’ll be met with the bold sweetness of ripe tomatoes, the zing of fresh basil, and the luxurious creaminess that makes every bite feel like a warm hug. The preparation couldn’t be simpler—sauté, pressure cook, blend, and serve! In just 30 minutes, you can whip up a delightful dish that serves 4-6 people, perfect for sharing with family or friends.
History and Origin
The origins of tomato soup can be traced back to the early 1800s. It has always been a beloved dish in American cuisine, particularly as a comforting meal during the colder months. The addition of basil brings a fresh, aromatic touch, balancing the earthy sweetness of tomatoes. Over the years, various adaptations have emerged, but the essence of this classic dish remains unchanged—simple, hearty, and incredibly satisfying.
Ingredients
To make this Instant Pot Creamy Tomato Basil Soup, you will need:
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cans (14 oz each) diced tomatoes (or 4 cups fresh tomatoes, chopped)
– 2 cups vegetable broth
– 1 tablespoon sugar (optional, to taste)
– 1 teaspoon dried oregano
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– 1 cup heavy cream (or coconut cream for a dairy-free option)
– 1 cup fresh basil leaves, packed
– Grated Parmesan cheese (for serving, optional)
Step-by-Step Instructions
1. Sauté the vegetables: Turn the Instant Pot to the ‘Sauté’ mode. Add the olive oil, and once it’s hot, stir in the diced onion. Sauté for about 3-4 minutes until the onion is translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
2. Add the tomatoes and spices: Pour in the diced tomatoes with their juices, the vegetable broth, sugar, dried oregano, salt, and black pepper. Stir well to combine.
3. Pressure cook: Close the lid of the Instant Pot and ensure the valve is set to sealing. Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 8 minutes.
4. Release pressure: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
5. Blend the soup: Open the lid and use an immersion blender to puree the soup until smooth (or carefully transfer the soup in batches to a countertop blender).
6. Make it creamy: Stir in the heavy cream and fresh basil leaves, blending again if necessary to achieve a uniform, creamy texture. Taste the soup and adjust seasoning if needed.
7. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and extra basil, if desired. Enjoy with crusty bread or grilled cheese!
Pairing and Serving Suggestions
This creamy tomato basil soup pairs beautifully with a side of crusty bread or a classic grilled cheese sandwich for an ultimate comfort meal. For a refreshing complement, consider serving it with a crisp green salad topped with a balsamic vinaigrette. A glass of Chardonnay or a light-bodied white wine also makes an excellent pairing.
Variations of the Recipe
– Dairy-Free: Swap heavy cream for coconut cream for a delightful dairy-free alternative.
– Spice it Up: Add a pinch of red pepper flakes to give your soup an extra kick.
– Herb Twist: Experiment with other fresh herbs like thyme or cilantro for a unique flavor profile.
Health Benefits and Notes
This Creamy Tomato Basil Soup is packed with nutrients! Tomatoes are rich in antioxidants like lycopene, which is known for its heart-health benefits. Basil is an excellent source of vitamins A and K. If you’re looking to reduce calories, swap out the heavy cream for unsweetened coconut milk or a plant-based alternative to maintain the creamy texture without the added fats.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes! You can swap two cans of diced tomatoes for approximately four cups of fresh, chopped tomatoes. Just remember to peel them for a smoother texture.
2. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens too much.
3. Can I freeze this soup?
Yes! This soup freezes well. Pour the cooled soup into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months.
Conclusion
This Instant Pot Creamy Tomato Basil Soup is not just easy to make; it’s also a heartwarming dish that brings loads of flavor and comfort in every bite. Whether it’s a chilly evening or you need a quick meal solution, this recipe is worth trying. Don’t hesitate to experiment with it and discover new flavors. We’d love to hear your thoughts and variations—happy cooking!