Creamy Tomato Basil Soup Instant Pot
Creamy Tomato Soup With Basil is the warm comfort that you need on a cold winter day. Fresh and delicious with options for Instant Pot, Crockpot or stove top. Vegan, gluten free and dairy free.
Servings 8
Calories 130kcal
Ingredients
- 12 roma tomatoes sliced in half
- 3 tablespoon olive oil
- 6 cloves of garlic
- 1 cup of sliced leeks or onions
- 1 cup of fresh basil or 2 tablespoon of dried basil
- 1-½ teaspoon sea salt
- 2 teaspoon smoked paprika
- 2 cups soy milk
- 4 cups of vegetable broth
After soup is cooked and soup is blended add:
- 1 cup of chopped sun dried tomatoes
- ¼ cup fresh basil fresh basil really enhances flavor
Instructions
Soup-Instant Pot
- Warm your Instant Pot up by setting it on Saute while you are preparing your ingredients.
- Add all ingredients into Instant Pot.
- Set on high pressure for 5 minutes. If you don't preheat your Instant Pot, takes several minutes (up to 20) to warm up before it starts cooking the soup.
- After the soup is cooked, let it set for 10 minutes to let most of the pressure to release naturally. Release pressure valve carefully. Remove the inner pot from the Instant Pot.
- Let soup cool for about 10 minutes.
- Blend the soup with a hand blender until it is smooth.
- Add chopped sun dried tomatoes and chopped fresh basil. (Do not blend these items as they give the soup an amazing flavor and texture)
Soup-Crock Pot
- Add all ingredients to crock pot and set to high for five hours. Let soup cool for about 10 minutes.
- Blend the soup with a hand blender until it is smooth.
- Add chopped sun dried tomatoes and chopped fresh basil. (Do not blend these items as they give the soup an amazing flavor and texture)
Soup-Stove Pot
- Add all soup ingredients to large soup pot. Bring to boil, and reduce heat to simmer for 2 ½ hours. Blend the soup with a hand blender until it is smooth.
- Add chopped sun dried tomatoes and chopped fresh basil. (Do not blend these items as they give the soup an amazing flavor and texture)
