Fireside Tomato Soup
By :5 Ingredients Or Less By Marilyn Haugen
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There is something so comforting about a bowl of creamy tomato soup, and this buttery, nuanced version is easy to make from scratch.
Votes: 9
Rating: 3.89
Rate this recipe!
Course Soup
Cuisine American
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basil, Broth, Cream, Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1/2 cup loosely packed fresh basil leaves chopped
  • 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 2 cans (with juice)
  • 1 cup half-and-half (10%) cream
  • 1/4 cup butter softened
  • freshly ground black pepper
Course Soup
Cuisine American
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basil, Broth, Cream, Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1/2 cup loosely packed fresh basil leaves chopped
  • 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 2 cans (with juice)
  • 1 cup half-and-half (10%) cream
  • 1/4 cup butter softened
  • freshly ground black pepper
Votes: 9
Rating: 3.89
Rate this recipe!
Instructions
  1. To the inner pot, add basil, sugar, broth and tomatoes with juice. Do not stir (see note).
  2. 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.
  3. 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.
  4. Using an immersion blender, purée soup until smooth (see note).
  5. 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.
Recipe Notes

Substitute a can of fire-roasted tomatoes for 1 can of the diced tomatoes.

Do not be tempted to add the tomatoes first or to stir the ingredients. Tomatoes can scorch on the bottom of the cooker if added first.

In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.

9 replies
  1. Pjcalla
    Pjcalla says:

    Very good! For seasoning I added in 1/8 to 1/4 teaspoon of Slap Ya Mama Cajun seasoning! It it’s delicious!

  2. bucketomeat
    bucketomeat says:

    A nice blend of flavors with a good mouth feel. A bit of celery seed adds a slightly bitter edge that works. I’ll add this to my repertoire.

  3. FRZ
    FRZ says:

    This soup was easy to make. I made a few changes. It seemed to me and my husband that it needed a little more depth of the flavor. I added Cavendars seasoning and some parm. Next time I will saute some onions garlic and celery and use beef stock.

  4. ScubaCook
    ScubaCook says:

    It can be vegan. I thought it was delicious before adding the half and used olive oil instead of butter.

    I also followed the advice of another reviewer and sauteed onion and garlic first. I diced 1/2 of a medium onion and minced two cloves of garlic.

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