Fireside Tomato Soup

By: 5 Ingredients Or Less By Marilyn Haugen

Fireside Tomato Soup
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Plant-Based
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 5 Ingredients Or Less By Marilyn Haugen, 6 servings, american, butter, contributed, cook 25 min, diced tomatoes with garlic and onion, easy, freshly ground black pepper, granulated sugar, half-and-half (10%) cream, insta pot soup, instant pot, instant pot soup, instant pot soup recipe, instant pot tomato soup recipe, instant pot vegetables, loosely packed fresh basil leaves, plant-based, prep 10 min, pressure cook, ready-to-use reduced-sodium chicken or vegetable broth, sauté, soup, tomato soup, tomato soup recipe

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 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
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.
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