Instant Pot creamy tomato soup turns fresh tomatoes into a flavorful soup in no time! Serve with Parmesan baguette or grilled cheese for a simple but delicious dinner.
Garnish with thymebasil, and a toasted baguette topped with Parmesan cheese.
Optional
1small Baguetteapproximately 9 - 10 1-inch slices
¾cupshredded Parmesan cheese
Instructions
Press sauté.
Add olive oil once it's hot.
Add the garlic and onion, and sauté for 2 -3 minutes, stirring regularly, until the onion is softened.
Add in the carrots and cook, stirring constantly, for an additional 2 minutes.
Stir in the red bell pepper, diced tomatoes, celery salt and pepper to taste.
Pour in the chicken stock and top with tomato paste.
Mix until combined and add the basil leaves.
Close the lid and set to high pressure for 15 minutes.
Do a controlled quick release once the cooking time is done.
Use a hand held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can blend using a regular blender.
Stir in the sour cream.
Adjust the seasoning to taste. If you'd like a thinner soup, add additional broth.
Meanwhile, prepare your baguettes.
To make the baguette, preheat your oven to 375 F and place aluminum foil on a baking sheet.
Cut the baguette into diagonal pieces, about 1-inch thick.
Sprinkle some Parmesan cheese on top of each piece and place it on the baking sheet.
Place in the oven for 15 minutes, or until the cheese is a bit golden.
Remove from the oven and serve with the soup.
Notes
Olive oil: Or a similar neutral oil.
Garlic: Feel free to use more or less depending on your tastes.
Chicken stock: Or chicken broth.
Basil: If you don't have fresh basil leaves, you can use 1-2 teaspoons of dried basil.
Sour cream: Or plain, nonfat Greek yogurt or heavy cream.
Nutrition values are estimates and include both the soup and the baguette slices.