Fireside Tomato Soup
March 18, 2019
Ingredients Makes 6 servings
| 1⁄2 cup | loosely packed fresh basil leaves, chopped | 125 mL |
| 1 tsp | granulated sugar | 5 mL |
| 33⁄4 cups | ready-to-use reduced-sodium chicken broth | 925 mL |
| 2 | cans (each 141⁄2 oz/411 mL) diced tomatoes with garlic and onion, with juice | 2 |
| 1 cup | half-and-half (10%) cream | 250 mL |
| 1⁄4 cup | butter, softened | 60 mL |
| Freshly ground black pepper |
Instructions
Prep
- Immersion blender (see Tip)
- Cooking Programs: Pressure Cook / Sauté
- To the inner pot, add basil, sugar, broth and tomatoes with juice. Do not stir (see Tip).
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 5 minutes.
- When the cooking time is done, press Cancel and let stand, covered, for 5 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
- Using the immersion blender, purée soup until smooth.
- Set your Instant Pot to sauté on Less. Stir in cream and butter; cook, stirring, for 2 to 3 minutes or until heated through (do not let boil). Season to taste with pepper.
In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
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