Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes or whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Fresh basil or croutons for garnish
Instructions
- Turn your Instant Pot to the Sauté function. Add the butter or olive oil to the inner pot. Once melted, add the diced onion and cook for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Make sure not to burn the garlic, as it can turn bitter.
- Pour in the vegetable broth and use a wooden spoon to scrape any browned bits off the bottom of the pot (this prevents the “burn” notice). Add the canned tomatoes, dried basil, oregano, salt, and pepper. Do not stir the tomatoes too vigorously; just let them sit on top of the broth. Secure the lid and set the valve to the Sealing position. Select Manual or Pressure Cook on High for 5 minutes.
- Once the timer beeps, perform a Quick Release by carefully moving the valve to the Venting position. Open the lid and use an immersion blender to blend the soup directly in the pot until it reaches your desired smoothness. If you want a creamy soup, stir in the heavy cream or coconut milk now. Taste and adjust the seasoning with extra salt or pepper if needed. Serve hot with your favorite toppings.
- Cook Time: 20 minutes