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The ingredients needed to prepare Tomato soup with basil 2.0 instant pot ip:
- You need 2 tablespoons olive oil
- Prepare 1 small yellow onion diced
- Use 3 celery stalks diced with leaves
- Get 1 red pepper diced, seeds and membrane removed
- You need 6 baby carrots diced
- Get 4 cloves garlic minced
- Prepare 2 cups chicken or vegetable broth
- Use 1⁄2 teaspoon kosher salt
- You need 1 cup fresh basil chopped
- Use to taste Fresh ground pepper
- Use 1 (28 oz) can diced tomatoes
- Prepare 1⁄2 cup sherry
- You need 1 cup water
- Take 2 tablespoons tomato paste
- Get 1⁄2 cup heavy whipping cream
- Provide Garnishes: Shredded mild cheddar cheese, croutons
Steps to make Tomato soup with basil 2.0 instant pot ip:
- Turn on instant pot to saute high. When hot add olive oil and onions, carrots, red pepper, and celery. Cook about 10 minutes stirring frequently. Add garlic cook for another minute.
- Add broth, sherry, tomatoes with juice, salt, half the basil, water, and tomato paste. Stir to combine making sure there is no bits on the bottom of pot.
- Seal pressure cooker and cook at manual (high pressure) for 5 minutes. Then quick release the pressure.
- After removing lid use a immersion blender to mix and puree till smooth. Or puree in blender in batches.
- Stir in heavy whipping cream.
- Ladle into bowls and top with croutons, cheddar cheese, and basil.
- Enjoy!
San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe. Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Skinnytaste > Instant Pot Recipes > Instant Pot Tomato Basil Soup. This soup is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why.
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