Instant Pot® Easy Vegan Tomato and Basil Soup
Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe.
- Serves: 4 persons
- 2tablespoons olive oil
- 1onion, chopped
- 2cloves garlic
- 2(14.5 ounce) cans San Marzano whole tomatoes
- 2cups vegetable broth
- 1tablespoon chopped fresh basil
- 1teaspoon salt
- ½teaspoon ground black pepper
- ½teaspoon Italian seasoning
Step 1Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
Step 2Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian 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.
Step 3Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Step 4Blend with an immersion blender until creamy.