Instant Pot Creamy Tomato Soup

Ingredients

• 5 large tomatoes (about 3 cups)
• 1 medium onion chopped
• 1 large carrot diced (about ½ cup)
• ½ medium red bell pepper diced (about ½ cup)
• 3 cloves garlic minced
• 1 tablespoon butter (or olive oil)
• 1 bay leaf (optional)
• 2 teaspoons dried basil (or 2 tablespoons of fresh basil chopped)
• salt + black pepper powder to taste
• 2 cups vegetable broth (or water)
• ¼ cup heavy cream (or milk or half and half)

Garnish:

• few bread croutons
• extra cream

Steps

Instant Pot Method:

1. Press SAUTE on the Instant Pot. Put in olive oil or butter and, when hot, add the bay leaf and minced garlic. Sauté for 30 seconds.
2. Sauté the onions in the pot until softened.
3. Add the carrots, red bell pepper, diced tomatoes, vegetable broth or water, black pepper powder, and salt. The carrot contributes a creamy texture, sweetness, and bright colour.
4. Red bell pepper adds a smoky flavour and colour, but is optional. Celery may also be used in this recipe.
5. Secure the lid and set the vent to SEALING. Choose PRESSURE COOK/MANUAL at High Pressure for 6 minutes. At the beep, let the pressure release naturally before taking the lid off.
6. Take out the bay leaf, then purée until smooth with an immersion blender. Alternatively, transfer to a traditional blender in batches and purée until smooth. If desired, strain the purée through a fine-mesh sieve and discard the residue.
7. Mix in the dried basil, black pepper powder, and heavy cream, milk, or half and half thoroughly. Choose any of these three; a higher fat content makes the soup creamier. Adjust the seasoning now.
8. If the soup seems too thick, you can add water or milk and let it simmer for 2 minutes.
9. Serve the soup hot with croutons on top and a drizzle of heavy cream.

Stovetop Pot Method:

1. For the stovetop, follow the same steps, replacing pressure-cooking with a covered simmer until the tomatoes and other vegetables are soft, about 20 minutes, then blend.