Name: Fireside Tomato Soup
Prep time: 10 min
Cook time: 25 min
Yield: 6 servings
Cuisine: American
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

Fireside Tomato Soup

By :5 Ingredients Or Less By Marilyn Haugen

There is something so comforting about a bowl of creamy tomato soup, and this buttery, nuanced version is easy to make from scratch.

Course

Soup

Cuisine

American

Difficulty

Easy

Browse Category

Seven Ingredients or Less, Soups, Stews & Broths

Duration

30-60 min

Diet	Plant-Based

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Basil, Broth, Cream, Tomatoes

Keyword

insta pot soup, instant pot, instant pot soup, instant pot soup recipe, instant pot tomato soup recipe, instant pot vegetables, tomato soup, tomato soup recipe

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

Browse Category

Seven Ingredients or Less, Soups, Stews & Broths

Duration

30-60 min

Diet	Plant-Based

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Basil, Broth, Cream, Tomatoes

Keyword

insta pot soup, instant pot, instant pot soup, instant pot soup recipe, instant pot tomato soup recipe, instant pot vegetables, tomato soup, tomato soup recipe

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

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.

5 Ingredients Or Less By Marilyn Haugen

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.