Instant Pot® Easy Vegan Tomato and Basil Soup

Name: Instant Pot® Easy Vegan Tomato and Basil Soup recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Global
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

by Nils Duval 1 year ago

0 (0)

25 minutes

123.8 kcal

14 g carbs

Share recipe

Description

Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe.

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

Directions

1. 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.
2. 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.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
4. Blend with an immersion blender until creamy.

Nutrition Facts

serving: 4 servings

calories: 123.8 kcal

carbohydrates: 14 g

protein: 2.6 g

saturated fat: 1 g

sodium: 833.3 mg

fiber: 3.2 g

sugar: 7.5 g