In an instant, make this creamy and delectable tomato soup in your Instant Pot®! This quick and simple vegan comfort food recipe is made to perfection using San Marzano tomatoes, garlic, and onions.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic
- 2 (14.5 ounce) cans San Marzano whole tomatoes
- 2 cups vegetable broth
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
Instructions
- Turn 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.
- Combine 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.
- 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.