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Instant Pot Tomato Basil Soup
Instant Pot Tomato Basil Soup is a fast and easy way to get a vegan and healthy dish. It's creamy, delicious, and full of flavor!
Course
entree, Main Course
Cuisine
French
Keyword
easy recipe, instant pot, Instant Pot Tomato Basil Soup
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
696
kcal
Author
Corrie
Ingredients
3
celery stalks
fresh
2
tablespoon
olive oil
1
onion
shredded
2
carrot
1
tablespoon
black pepper
¼
tablespoon
red pepper flakes
1
tablespoon
dried basil
dried
¼
cup
spring onions
14
oz
diced tomatoes
¼
cup
vegatable broth
½
cup
vegan cream
Instructions
All the oil to the Instant Pot and press the saute button.
Add the onions, carrots, and celery to the Instant Pot and saute for 5 minutes. Stir with a wooden spoon.
Add the pepper, basil, red pepper flakes, spring onions, and diced tomatoes to the Instant Pot and stir.
Pour in the vegetable broth.
Close the lid and cook on high pressure for 10 minutes.
When cooking time is complete, do a quick pressure release.
Add the mixture to a blender and blend. Then pour it back into the Instant Pot.
Add the vegan cream and stir well.
Press "saute" and saute for 3 minutes.
Serve and enjoy :)
Video
Notes
This soup is really versatile. If you want to add mushrooms, bell peppers or other veggies, do so.
You can also use an immersion blender to chop up the ingredients once they've been cooked instead of using a blender.
If you want to make spicy soup - go for it! Add chili flakes, chili powder, or anything that you want.
If you don't want to add cream, you don't have to. It's a way to make it richer, but you can enjoy it without it.
Nutrition
Calories:
696
kcal
|
Carbohydrates:
20
g
|
Protein:
37
g
|
Fat:
52
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
160
mg
|
Sodium:
2308
mg
|
Potassium:
678
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1232
IU
|
Vitamin C:
10
mg
|
Calcium:
704
mg
|
Iron:
4
mg