I love making tomato basil soup because it’s the perfect complement to many main dishes. It’s also extremely easy to make as there aren’t too many ingredients involved. With a pressure cooker, it’s cake. It’s fast enough for a weeknight and totally satisfying with crusty garlic bread or a grilled cheese sandwich served alongside.
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 teaspoon kosher salt
- 1 (28 ounce) can whole san marzano tomatoes and their liquid
- 1 1/2 cups low sodium chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1 slice rustic Italian bread or wheat bread (about 2 ounces), cut into 1/2 inch cubes
- 1 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
- Select the saute setting on the instant pot and heat the oil. Add the onion, carrots, celery, and salt and saute for about 10 minutes, until the vegetables have softened and given up their liquid but are not browned. Add the tomatoes and their liquid, crushing tomatoes with your hands as you add them to the pot. Add the broth, tomato paste, bread, basil, and pepper and stir well.
- Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the soup/broth setting and set the cooking time for 5 minutes at high pressure.
- Let the pressure release naturally for at least 15 minutes, then move the pressure release to venting to release any remaining steam. Open the pot and use an immersion blender to puree the soup until smooth. Taste and adjust the seasoning with salt if needed.
- Ladle the soup into bowls and serve piping hot.
- For a gluten free soup, substitute a slice of gluten free bread for the italian bread or leave out the bread
- To make a creamy soup, add 1/4 cup heavy cream just before pureeing the soup.
- Serving Size: 4-6