Fireside Tomato Soup


  • 1/2 cup loosely packed fresh basil leaves
  • 1 tsp granulated sugar
  • 3-3/4 cups ready-to-use reduced-sodium chicken or vegetable broth
  • 29 ounces diced tomatoes with garlic and onion
  • 1 cup half-and-half (10%) cream
  • 1/4 cup butter
  • freshly ground black pepper
  • 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.
Previous Next