Image Source from jackiegrassel

Instant Pot Creamy Tomato Soup: A Comforting Classic

As the autumn leaves begin to fall and the chill of winter approaches, there’s nothing quite as comforting as a warm bowl of tomato soup. For many, this classic dish evokes memories of childhood, often paired with a crisp grilled cheese sandwich. But why settle for the ordinary when you can whip up a deliciously creamy tomato soup in a fraction of the time thanks to modern technology? Enter the Instant Pot, a kitchen gadget that has revolutionised home cooking.

Why Choose Instant Pot?

The Instant Pot not only expedites cooking but also retains flavours and nutrients by sealing in moisture. This makes it particularly perfect for soups, where vibrant flavours are key. The pressure cooking feature allows your ingredients to meld beautifully, resulting in a rich and creamy soup that’s ready to serve in no time.

Ingredients

To create a rich Instant Pot creamy tomato soup, you’ll need the following:

• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 tablespoon of tomato paste
• 1 can (400g) of chopped tomatoes (or fresh tomatoes when in season)
• 500ml vegetable or chicken stock
• 1 teaspoon of sugar (to balance acidity)
• Salt and pepper, to taste
• 100ml of double cream
• Fresh basil leaves (for garnish)

Instructions

1. Sauté the Vegetables: Begin by setting your Instant Pot to the sauté mode. Add the olive oil and allow it to heat up. Once hot, toss in the chopped onion and carrot, cooking until the onion becomes translucent (around 3-4 minutes). Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

2. Add the Tomatoes and Stock: Pour in the chopped tomatoes along with their juices and the vegetable or chicken stock. Add the sugar, salt, and pepper to taste. Stir to combine all the ingredients.

3. Pressure Cook: Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Make sure the valve is set to sealing. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before doing a quick release for any remaining pressure.

4. Blending: Carefully remove the lid and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.

5. Add the Cream: After blending, stir in the double cream to add a luxurious texture to your soup. Taste and adjust the seasoning if necessary.

6. Serve: Ladle the soup into bowls, garnishing with fresh basil leaves. Pair it with your favourite bread or a classic grilled cheese sandwich for a meal that’s bound to please.

A Personal Touch

One of the great things about this recipe is its versatility. Feel free to experiment by adding a pinch of red pepper flakes for heat, or substituting some of the stock with white wine for a richer flavour. For a vegan version, omit the cream and replace it with coconut cream or a splash of almond milk for a different take on this classic dish.

Final Thoughts

Making creamy tomato soup in an Instant Pot is not only quick but ensures an explosion of flavours that will transport you back to those comforting childhood days. It’s a delightful way to warm your body and soul during the colder months. With the ease of preparation and minimal clean-up, this recipe is sure to become a staple in your kitchen. So gather your ingredients and let your Instant Pot transform simple ingredients into a comforting delight! Enjoy!

No items listed in the response.