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I love a creamy tomato soup. Maybe it’s because I live in Michigan, or, maybe it’s because it screams comfort food like nothing else does, but whatever the reason I love it! What’s even better is making it in your Instant Pot. I’ve also got a secret ingredient in mine that gives it a depth of flavor that is simply to die for!
Pair this soup with a nice French or crusty bread of some kind, and you’ve got one amazing meal. And, you can have it done in a flash since you’re using your Instant Pot. If you’ve not yet discovered what an amazing tool an Instant Pot is, you are totally missing the boat.
This is the tastiest tomato basil soup you will ever have!
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Not only does an Instant Pot make things super quick as a pressure cooker does without the fear of a pressure cooker, but somehow the flavor of something you make all the time in your crock pot only gets richer in an Instant Pot.
For this recipe you will need:
- 3 16 ounce cans diced tomatoes
- 1 16 ounce can diced pimentos
- 6 ounces tomato paste
- 32 ounces chicken stock (sometimes I substitute with chicken bullion as a more frugal option, but I did NOT do this here)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 quart half and half (this is a more frugal option than cream)
- fresh basil for topping
- fresh parmesan for topping
Dice onion, and mince garlic. Add into pot. Add remaining ingredients, reserving the cream, basil, and parmesan cheese.
Turn on Instant Pot, close pressure valve, turn to soup setting (should be 50 minutes), and allow to come to temperature and cook for allotted time. Once cooking time has ended, do a quick release and open pot. Blend cooked soup (I use an immersion blender like THIS ONE) and then add cream. Allow to warm on the keep warm setting that follows the soup setting. Warm for 20 minutes this way.
Serve with basil, shaved parmesan cheese, and a crusty bread.