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This delightful soup is rich, creamy, and comforting. It comes together quickly in the instant pot, making it perfect for a busy weeknight dinner. Pair it with a grilled cheese sandwich and you’ve got a match made in heaven!
My boys are big fans of this fabulous…
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NO KNEAD CHEESE and HERB BREAD
We used it to make Grilled Cheese Sandwiches to dip in the soup. Please believe me when I tell you, it was beyond delicious!
Hope some of you get a chance to try it!
Here are a few more INSTANT POT SOUP recipes we’ve been loving this winter.
Ingredients
- 6 Tb butter, divided
- 1 Tb olive oil
- 1 onion, chopped
- 1 tsp garlic, minced (jarred is fine)
- 2 (28 oz) cans stewed tomatoes, whole is best
- 1 pound fresh tomatoes, cut into quarters (on the vine is best)
- 2 C water
- 2 tsp chicken bullion
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 2 tsp balsamic vinegar
- 1 Tb sugar
- 1 Tb basil, dried
- 2 C half and half
- 5 Tb cornstarch
Instructions
- Turn the instant pot to the sauté setting. When it's warm, add 4 Tb of the butter and the olive oil to the pot. Allow the butter to melt and then add the onion. Cook and stir occasionally until the onions are translucent.Â
- Add all the other ingredients, but the half and half, cornstarch and remaining 2 Tb of butter. Give it a nice stir to combine.Â
- Turn the instant pot to high pressure, and cook for 10 minutes. (It will take the instant pot a bit of time to build up pressure, typically about 15 minutes).Â
- When the timer sounds, you can manually release the pressure, or let it release naturally. Either option will work.Â
- Remove the lid and use an immersion blender to blend up the soup.Â
- Turn the instant pot setting to sauté, again. In a glass measuring cup whisk together the half and half and cornstarch until nice and smooth.Â
- When the soup starts boiling, pour the cornstarch mixture into the pot, and stir it well. As the mixture returns to a boil it will thicken up for you. Allow it to simmer for 2-3 minutes.Â
- Add the final 2 Tb of butter and stir it in to combine.Â
- Give it a taste and add more salt and pepper to your liking.Â
Serve and enjoy!Â
We highly recommend serving it with this amazing NO KNEAD CHEESE and HERB BREAD.Â
Can you share recipe modification for those of us who do not own and are not actually interested in owning an instant pot? Either stove top, oven, or crockpot? Thank you
Hi Mary,
Thanks for your great comment. I haven’t tried this exact recipe in the crock pot, but I do have an old post from nearly 11 years ago for Tomato Basil and Chicken Soup. You can see it here. https://jamiecooksitup.net/2014/04/crock-pot-tomato-basil-and-chicken-soup/
You can easily leave out the chicken if you’d like. The added protein is a great bonus, however.
Hope this helps!
All my best,
~Jamie
Mary,
The link I sent in the previous message is for the Crock Pot. Hope it’s helpful to you!
~Jamie
I too would be interested in directions as I don’t have an insta pot, but love tomato soup! I also have a freezer full of tomatoes from my garden to use. Thanks, love your recipe ideas.
Hi Barb,
Thanks for your great comment, I’m so happy you have been enjoying the recipes. I haven’t tried this exact recipe in the crock pot, but I do have an old post from nearly 11 years ago for Crock Pot Tomato Basil and Chicken Soup. You can see it here. https://jamiecooksitup.net/2014/04/crock-pot-tomato-basil-and-chicken-soup/
You can easily leave out the chicken if you’d like. The added protein is a great bonus, however.
Hope this helps!
All my best,
~Jamie