Instant Pot® Easy Vegan Tomato and Basil Soup

Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 124 Calories

Ingredients

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

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 2

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.

Step 3

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.

Step 4

Blend with an immersion blender until creamy.