Garden Fresh Tomato Basil Soup
This Garden Fresh Tomato Basil Soup turns ripe tomatoes, aromatic vegetables, fresh herbs, and savory broth into a smooth, flavorful soup made right in the Instant Pot. Fresh basil is stirred in after pressure cooking to preserve its bright flavor.
Equipment
- Instant Pot or electric pressure cooker
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- High-powered blender, food processor, or immersion blender
- Ladle
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion chopped
- 1 large celery stalk chopped
- 1 large carrot chopped
- Sea salt and black pepper to taste
- 2 to 3 garlic cloves peeled and chopped
- 1 cup chicken or vegetable stock plus more as needed
- 3 pounds fresh tomatoes chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup fresh basil leaves julienned
- Additional fresh basil for garnish, optional
Instructions
Sauté the Vegetables
- Select the Sauté function on the Instant Pot. Once the pot is hot, add the olive oil.
- Add the onion, celery, and carrot. Season lightly with salt and black pepper.
- Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color.
- Add the garlic and cook for another minute, stirring frequently so it does not burn.
Deglaze the Pot
- Pour in the stock. Use a wooden spoon to scrape the bottom of the pot and loosen any browned bits.
- Let the mixture cook for another 2 to 3 minutes, then press Cancel to turn off the Sauté function.
Pressure Cook the Soup
- Add the chopped tomatoes, bay leaf, thyme, and rosemary. Stir gently to combine.
- Secure the lid and set the pressure valve to Sealing.
- Select Manual or Pressure Cook on high pressure and set the cooking time for 4 minutes.
- When the pressure-cooking cycle finishes, allow the pressure to release naturally for 5 minutes.
- Carefully release any remaining pressure according to your pressure cooker's instructions. Open the lid once the pressure has fully released.
Blend the Soup
- Remove and discard the bay leaf, thyme stems, and rosemary stems.
- Stir in the fresh basil.
- For a smooth soup, carefully transfer the mixture in batches to a high-powered blender or food processor and blend until smooth. Do not overfill the blender with hot liquid.
- For a more rustic texture, blend the soup directly in the pot with an immersion blender.
- If the soup is thicker than you prefer, stir in additional chicken or vegetable stock a little at a time until it reaches the desired consistency.
- Taste and adjust the salt and black pepper as needed.
Serve
- Ladle the hot soup into individual bowls. Garnish with additional fresh basil, if desired, and serve.
Notes
- Use ripe, flavorful tomatoes for the best soup. Roma, vine-ripened, or garden tomatoes all work well.
- There is no need to peel the tomatoes before pressure cooking because the soup is blended at the end.
- Remove the bay leaf and woody herb stems before blending.
- Vegetable stock keeps the soup vegetarian. Chicken stock can be used for a slightly richer savory flavor.
- Add extra stock after blending rather than before pressure cooking. This makes it easier to control the final consistency.
- Be careful when blending hot soup. If using a countertop blender, work in small batches and allow steam to escape safely.
- For a chunkier tomato soup, use an immersion blender and stop blending when the desired texture is reached.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.