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!
Fioa
2 people 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
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Blend with an immersion blender until creamy.
