Instant Pot Tomato Soup With Basil

Instant Pot Tomato Soup With Basil

5 from 4 votes

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Prep: 20 mins

Cook: 20 mins

Natural Release: 10 mins

Yield: 7 servings

Calories: 110

Net Carbs: 8.5g

INGREDIENTS

• 1 (28-ounce) can crushed tomatoes
• 1 (12-ounce) jar roasted red peppers drained
• 1.5 cups packed fresh basil leaves
• 1 medium onion finely chopped
• 1 medium carrot finely chopped
• 2 1/2 cups water
• 1/2 cup finely grated (sandy texture) parmesan cheese
• 2 tablespoons butter
• 2 teaspoons salt
• 1/2 teaspoon ground thyme
• 1/4 teaspoon crushed red pepper flakes

INSTRUCTIONS

• Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add and melt butter to grease the bottom of the pot.
• Add onions, carrots, salt, thyme, and red pepper flakes to the pot. Cook until the vegetables are starting to brown, about 10 minutes, stirring frequently.
• Add basil to the pot, stirring everything together until it wilts, about a minute. Turn off the saute mode.
• Add crushed tomatoes, drained red peppers, and water to the pot, stirring them together.
• Secure and seal the lid. Cook for 5 minutes at high pressure, followed by a 10 minute natural release. Manually release remaining pressure by gradually turning the release knob to its venting position.
• Uncover the pot. Use an immersion blender to blend the tomato mixture until thick and very smooth, or pour into a blender for the same effect.
• Gradually stir in parmesan cheese until melted. Optionally, season with additional salt to taste. Serve while warm.

NUTRITION

Makes 7 Servings

Amount Per Serving (1 cup):

Calories 110 (35% from fat)
Total Fat 4g	7%
Saturated Fat 3g	16%
Cholesterol 14mg	5%
Sodium 770mg	32%
Net Carb 8.5g
Total Carb 11g	4%
Dietary Fiber 2.5g	11%
Sugars 4g
Protein 5g

Vitamin A 49% · Vitamin C 30% · Calcium 11% · Iron 12%

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Tomato Soup Ingredients

Crushed tomatoes and water make up the base of the soup. I use water instead of broth because most commercial broths are just salt and additives that contribute very little flavor. However, if you have real homemade stock, that would be a great substitution for water.

Red peppers, basil, and thyme add complexity to the flavors of the soup. I add carrots because their sweetness helps balance the acidity of tomatoes. When these vegetables are blended together, their fiber adds substantial bulk to the soup, developing a creamy texture without the use of any actual cream.

The crushed red pepper flakes add a bit of heat, and can be adjusted accordingly to taste or substituted with your favorite spicy ingredient. I use a very mild amount, but it can be omitted entirely if desired.

Sides For Tomato Soup

Low carb sides that pair well with tomato soup include salads, almond flour garlic knots, almond flour crackers, and parmesan crisps (as photographed here). If you don’t have time to make your own parm crisps, you can buy them at most U.S. supermarkets and warehouses under brands like Whisps, ParmCrisps, and Cello.

If you’re not low carb, you can prepare foods like croutons, grilled cheese, baked potato, or crusty bread.

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