Instant Pot Tomato Basil Soup

by

Garima Gakkhar

POSTED Fri, December 13, 2019

Serves

4

Total Time

30 MINS

Calories

378

Tomato Basil Soup – a deliciously creamy comforting food that can easily be prepared in Instant Pot. This soup is so creamy & full of flavors that it will taste like a restaurant-style and is made using all the...

recipe-image

    INGREDIENTS


  • Celery stalk icon
    Celery stalk

    2 (about 90 g)chopped

  • Carrot icon
    Carrot

    2 (about 100 g)chopped

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Onion icon
    Onion

    ½ (about 70 g)chopped

  • Canned tomatoes icon
    Canned tomatoes

    794.5 g (about 2)

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Cinnamon stick icon
    Cinnamon stick

    1 (about 4 g)

  • Dried oregano icon
    Dried oregano

    1 teaspoon (about 0.7 g)

  • Dried basil icon
    Dried basil

    1 teaspoon (about 1.85 g)

  • Milk icon
    Milk

    1 ½ cups (about 360 g)

  • Vegetable broth icon
    Vegetable broth

    ½ cup (about 110.5 g)

  • Single cream icon
    Single cream

    2 tablespoons (about 30 g)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

  • Black pepper icon
    Black pepper

    1 pinch (about 0.13 g)

  • Garam masala icon
    Garam masala

    1 teaspoon (about 2.05 g)

  • Honey icon
    Honey

    1 tablespoon (about 21 g)

  • Parmesan cheese icon
    Parmesan cheese

    1 cup (about 151.2 g)

  • Fresh basil icon
    Fresh basil

    ¼ cup (about 10.8 g)

    METHOD


  • 1. Add olive oil to the inner pot
  • 2. Pre-heat until hot - Sauté, Normal
  • 3. Then add onion to the inner pot
  • 4. Sauté - approx 2 min
  • 5. Add celery stalk and carrot to the inner pot
  • 6. Sauté until softened - approx 2 min
  • 7. Add canned tomatoes, bay leaves and cinnamon stick to the inner pot
  • 8. Close and lock the lid and turn the steam release handle to Sealing
  • 9. Pressure cook - Manual, High, 8 min
  • 10. Natural release - 10 min
  • 11. Release pressure - Quick venting
  • 12. Heat - Sauté, Normal
  • 13. Remove cinnamon and bay leaf from the pot carefully
  • 14. Add dried oregano and dried basil to the inner pot
  • 15. Blend with stick blender
  • 16. Add milk, vegetable broth and single cream to the inner pot and mix
  • 17. Sauté - approx 3 min
  • 18. Add salt, black pepper, garam masala and honey to the inner pot
  • 19. Cook until just boiling - approx 5 min
  • 20. Add parmesan cheese and fresh basil to the inner pot and mix
  • 21. Serve

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