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Valencia-Style Paella
Fireside Tomato Soup
| By : |
There is something so comforting about a bowl of creamy tomato soup, and this buttery, nuanced version is easy to make from scratch.
| 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
Ingredients
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Instructions
- To the inner pot, add basil, sugar, broth and tomatoes with juice. Do not stir (see note).
- 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.
- 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.
- Using an immersion blender, purée soup until smooth (see note).
- 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.
Marilyn Haugen is passionate about cooking and entertaining and has turned this passion into a successful cookbook career. She has also written the bestselling 150 Best Spiralizer Recipes and 175 Best Instant Pot® Recipes.
Dinner is about to get even easier now that you can cook mouth-watering meals in your Instant Pot® with five ingredients or less. The Instant Pot® is unquestionably the most popular and bestselling kitchen appliance of the last year, with many models performing the functions of a pressure cooker, a slow cooker, a rice cooker, a steamer, a sauté pan, a yogurt maker and a warmer. 5-Ingredient Instant Pot® Cookbook is a perfect companion for the Instant Pot® and a follow-up to Marilyn Haugen's previous bestseller, 175 Best Instant Pot® Recipes, which has over 20,000 copies in print. All of its 150 recipes, created especially for use with an Instant Pot®, contain a minimum of ingredients and require little effort. There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include favorites like Ham and Cheddar Egg Muffins, Hearty Black Bean Soup, Pepperoncini Beef Roast, Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes, and Chocolate Peanut Clusters.
Dinner is about to get even easier now that you can cook mouth-watering meals in your Instant Pot® with five ingredients or less. The Instant Pot® is unquestionably the most popular and bestselling kitchen appliance of the last year, with many models performing the functions of a pressure cooker, a slow cooker, a rice cooker, a steamer, a sauté pan, a yogurt maker and a warmer. 5-Ingredient Instant Pot® Cookbook is a perfect companion for the Instant Pot® and a follow-up to Marilyn Haugen's previous bestseller, 175 Best Instant Pot® Recipes, which has over 20,000 copies in print. All of its 150 recipes, created especially for use with an Instant Pot®, contain a minimum of ingredients and require little effort. There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include favorites like Ham and Cheddar Egg Muffins, Hearty Black Bean Soup, Pepperoncini Beef Roast, Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes, and Chocolate Peanut Clusters.
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Very good! For seasoning I added in 1/8 to 1/4 teaspoon of Slap Ya Mama Cajun seasoning! It it’s delicious!
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.
Wow! Quick and delicious! I added a little more half and half just as a personal preference. Loved it!
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.
Very easy and perfect with a grilled cheese!
Not very creamy, watery consistency, but overall tastes like tomato soup.
I love this recipe!!! My kids just gobbled it up! I will never make the canned stuff again!!!
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.
Not my favorite. It was watery. Maybe with some substitutions this would be good.
This soup is pretty thin if you follow the recipe as written. Next time I make it I will double the amount of tomato that goes in. I also added more spices as this recipe is semi bland. But a good starting point as a guide.
I made this soupe but instead of the half and half I used heavy whipping cream. Omg it’s so good. When I served it i put a little bit sour cream on top.My husband could stop eating lol
Easy to make. Tasted great. When I added the cream at the end it separated immediately.
I really enjoyed this soup, my first attemped at making soup in my IP
So easy. So good. Made alongside an artisan grilled cheese bar and received many compliments.
Very easy to make, a bit watery though. May add roasted red peppers time.
So good! I had more fresh tomatoes and basil then I knew what to do with, so I tried this recipe. I only used what I had on hand, so I substituted the broth with reduced sodium chicken broth and the cream with heavy whipping cream. Even with the substitutions it’s a really good basic soup.
Not very tomato-y. Added a can of tomato paste and a tsp of salt. Brought it up to an 8/10. I used fire roasted tomatoes and veggie protein broth. Not sure if either of those was the issue.
Is it 3 and 3/4s broths or 3 of the 3/4s cup
Tiara. I believe its 3 cups to 3 3/4 cups of broth.
My question is, is it 29 oz of tomatoes or 2 cans of 29 oz, equaling to like 58 oz.
This recipe is very basic and watery, not great. I used it as a base the next day and added garlic, onion, mushrooms, and thyme and reduced it in a pot and saved it.
Reatta80, I almost makes it seem like it’s supposed to be 2 14.5 ounce cans of tomatoes which would equal 29 ounces. Otherwise, the larger cans are actually 28 ounces.