How to Make Instant Pot® Easy Vegan Tomato and Basil Soup - A Step-by-Step Guide

Are you looking for a simple and delicious vegan soup recipe that can be made in no time? Look no further than this Instant Pot® Easy Vegan Tomato and Basil Soup. Packed with the flavors of ripe tomatoes and fresh basil, this soup is sure to please everyone at the dinner table.

With the help of an Instant Pot®, this recipe comes together in no time, making it perfect for busy weeknights or lazy weekends. The pressure cooking function of the Instant Pot® helps to infuse the flavors of ...

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 (14.5 ounce) cans San Marzano whole tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  • Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Blend with an immersion blender until creamy.
  • Nutrition

    124 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 833mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 22mg
    • Calcium: 88mg
    • Iron: 3mg
    • Potassium: 436mg