Fireside Tomato Soup
30-60 min, 5 Ingredients Or Less By Marilyn Haugen, 6 servings, american, butter, contributed, cook 25 min, diced tomatoes with garlic and onion, easy, freshly ground black pepper, granulated sugar, half-and-half (10%) cream, insta pot soup, instant pot, instant pot soup, instant pot soup recipe, instant pot tomato soup recipe, instant pot vegetables, loosely packed fresh basil leaves, plant-based, prep 10 min, pressure cook, ready-to-use reduced-sodium chicken or vegetable broth, sauté, soup, tomato soup, tomato soup recipe
Ingreadient
- 1/2 cup loosely packed fresh basil leaves
- 1 tsp granulated sugar
- 3-3/4 cups ready-to-use reduced-sodium chicken or vegetable broth
- 29 ounces diced tomatoes with garlic and onion
- 1 cup half-and-half (10%) cream
- 1/4 cup butter
- freshly ground black pepper
Direction
- To the inner pot, add basil, sugar, broth and tomatoes with juice. Do not stir (see note).
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 5 minutes.
- When the cooking time is done, press Cancel and let stand, covered, for 5 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
- Using an immersion blender, purée soup until smooth (see note).
- Set your Instant Pot to Sauté on Less. Stir in cream and butter; cook, stirring, for 2 to 3 minutes or until heated through (do not let boil). Season to taste with pepper.
