Fireside Tomato Soup
There is something so comforting about a bowl of creamy tomato soup, and this buttery, nuanced version is easy to make from scratch.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1/2cup loosely packed fresh basil leaveschopped
  • 1tsp granulated sugar
  • 3-3/4cups ready-to-use reduced-sodium chicken or vegetable broth
  • 29ounces diced tomatoes with garlic and onion2 cans (with juice)
  • 1cup half-and-half (10%) cream
  • 1/4cup buttersoftened
  • freshly ground black pepper
  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.