Recipes
Fireside Tomato Soup
6 servings
30-60 min
Easy
INSTRUCTIONS
- To the inner pot, add basil, sugar, broth and tomatoes with juice. Do not stir (see note).
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 5 minutes.
- When the cooking time is done, press Cancel and let stand, covered, for 5 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
- Using an immersion blender, purée soup until smooth (see note).
- Set your Instant Pot to Sauté on Less. Stir in cream and butter; cook, stirring, for 2 to 3 minutes or until heated through (do not let boil). Season to taste with pepper.
Notes
Substitute a can of fire-roasted tomatoes for 1 can of the diced tomatoes., Do not be tempted to add the tomatoes first or to stir the ingredients. Tomatoes can scorch on the bottom of the cooker if added first., In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
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About the chef
Marilyn Haugen
Marilyn Haugen is a bestselling cookbook author, recipe developer, business owner, and a former finance director at a Fortune 100 company. She holds a BBA and an MBA. She has authored several bestselling cookbooks, including 150 Best Spiralizer Recipes, 5-Ingredient Instant Pot Cookbook, and 175 Best Instant Pot Recipes. She is the founder of SmashingEats.com a food blog dedicated to sharing delicious, easy comfort food.
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