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When fall weather hits and the temperature dips, I crave warm food. Especially warm food that is comforting. Like Tomato Basil Soup. Paired with a grilled cheese sandwich or just a hunk of bread and you have something to warm the belly and soul.
Making Soup in a Pressure Cooker
Traditionally, soup is made on the stovetop.
However, there is something wonderful about putting everything into an electric pressure cooker. Especially as you don’t have to keep checking on it to make sure things are simmering low enough to not burn.
I’ll admit to being a bit hesitant to jump on the electric pressure cooker bandwagon. But, spending time making dishes for the family with the Mealthy Pot I was sent to review last year has changed my mind.
This dish is a great way to use the less ‘perfect’ tomatoes from the garden. Or, maybe some you purchased which are getting a bit too soft for slicing.
While I have tried my hand at many other soups, I often get lazy and will pick up a staple like tomato soup at the store. In a can. The only upside is that my youngest can easily warm it on the stove or in the microwave.
But with this recipe, it is almost as quick to whip it up fresh. And it is oh so much tastier!
Comfort straight from an electric pressure cooker. This Tomato Basil Soup is a great way to enjoy your garden harvest.
- 2 T. extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 c. chicken or vegetable stock, preferably organic*
- 3 lbs. fresh tomatoes, chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ c. fresh basil leaves, julienned (+ extra for garnish)
1. Select the “Sauté” function on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
2. Pour in stock and deglaze the bottom of the pot,
gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
3. Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
4. When cook time is complete, allow pressure to release
naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
5. Carefully transfer tomato mixture to a food processor
or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
6. To serve, transfer soup to individual bowls while
still hot and garnish with additional fresh basil, if desired. Enjoy!
*Add additional chicken or vegetable stock to achieve the desired
Do you enjoy making soup when the weather cools down?
Is tomato soup a staple in your house?