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Pressure Cooker Creamy Tomato Basil Soup

Pressure Cooker Creamy Tomato Basil Soup #pressurecooker #instantpot #soup #dinner #healthy #homemade
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    210

  • Fat

    10.0 g

  • Saturated Fat

    7.5 g

  • Polyunsaturated Fat

    0.0 g

  • Cholesterol

    35.0 mg

  • Sodium

    466.0 mg

  • Potassium

    0.0 mg

  • Carbohydrate

    11.0 g

  • Fiber

    3.0 g

  • Sugars

    0.0 g

  • Protein

    12.0 g

Pressure cooker creamy tomato basil soup. Very delicious vegetable soup cooked in a pressure cooker. You may also like Pressure Cooker Coconut Shrimp Soup

Pressure Cooker Creamy Tomato Basil Soup

Ingredients

  • 4 pounds (1.9kg) fresh ripe tomatoes,chopped
  • 1 medium red onion,peeled and chopped
  • 2 garlic cloves,peeled
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup (160 ml) heavy cream
  • 1/4 cup fresh basil leaves
  • 1 medium potato,peeled and chopped

Method

Step 1

In a pressure cooker, combine all ingredients, except heavy cream and fresh basil leaves. Pour 1 cup (0.24 l) water over. Mix well.

Step 2

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes.

Step 3

Open pressure cooker, using Quick Release method. Stir in heavy cream and fresh basil leaves.

Step 4

Using immersion blender, purée soup right in pressure cooker. Ladle soup into bowls. Serve hot.

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Comment (1)

  1. posted by Lauren on April 10, 2017

    Sorry! I clicked before I was ready. Please delete my previous comment.

      Reply

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