Prep time: 10 minutes
Active cook time: 11-13 minutes + time to come to pressure
Natural release: 5 minutes
Serves: 4-6
Ingredients for Instant Pot Fresh Tomato Basil Soup:
3 lbs. fresh tomatoes, chopped
1 small yellow onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
2-3 cloves garlic, peeled and chopped
2 T. extra virgin olive oil
1 c. chicken or vegetable stock, preferably organic
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ c. fresh basil leaves, julienned (+ extra for garnish)
Sea salt and black pepper
Tip:
Add additional chicken or vegetable stock to achieve the desired consistency.
Directions:
1. Select the Sauté function on the Instant Pot; add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color; approximately 4-5 minutes. Add garlic and sauté for an additional minute.
2. Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon. Continue cooking for 2-3 minutes then turn the unit off.
3. Add tomatoes, bay leaf, thyme, and rosemary; stir to combine. Lock the Instant Pot lid into place. Position the vent to Sealing and set the Manual setting to 4 minutes.
4. When cook time is complete, allow pressure to release naturally for 5 minutes; manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
5. Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. Use an immersion blender for chunkier results.
6. To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired.
Tomato soup has been a family favorite for decades and this Instant Pot Fresh Tomato Basil Soup recipe keeps the tradition alive. Make this recipe with garden fresh tomatoes and you’ll have a winner.
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