Instant Pot® vegan tomato and basil soup

    45 min

    Make this smooth, comforting tomato, garlic and basil soup in your electric pressure cooker in an instant!


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic
    • 2 (400g) tins plum tomatoes
    • 475ml vegetable stock
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon Italian herb seasoning

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:5min resting  ›  Ready in:45min 

    1. Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select 'Saute' function. Heat olive oil and add onion; cook until softened, about 7 minutes. Add garlic and cook for 1 minute more.
    2. Combine tomatoes, vegetable stock, basil, salt, black pepper and Italian herb seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
    3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
    4. Blend with an immersion blender until creamy.

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