This is definitely one of my favorite soups. It’s delicious and low in points. This recipe makes 4 servings (about 1 cup per serving) at 2 Freestyle points per serving.
I’ve shared this recipe on the blog before, but this time I decided to make it in the Instant Pot. Like most things made in the Instant Pot, it turned out great! This soup isn’t a difficult recipe to begin with, but cooking it in the Instant Pot made it even easier! This is one of my favorite soups to take to work for lunch. It reheats really well and I never get sick of it.
Once it’s cooked I use an immersion blender to break down the chunks of tomatoes and onions. This one is just like the one I use: (This is an affiliate link. I may earn a small commission if purchased.)
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Instant Pot Tomato Basil Soup
Yield: 4 Servings (2 Freestyle points per serving)
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 2 (14.5 oz.) cans fire roasted diced tomatoes, undrained
- 1 (14.5 oz.) can fat free chicken broth
- 1 tablespoon fresh basil, chopped (plus more depending on taste)
- 1/2 cup fat free half and half
- Set Instant Pot to saute. Add butter to pot. Once it has melted add the onion and minced garlic. The lid stays off for this portion.
- Saute onions and garlic for 3 minutes. Turn pot off.
- Add the fire roasted tomatoes, chicken broth and tablespoon of basil.
- Secure and lock the lid. Make sure the lever is set to seal.
- Press the manual button and set to 5 minutes.
- Once it is done cooking, use the quick release. Once the steam is released carefully remove the lid.
- Use an immersion blender to puree the soup. If you don’t have an immersion blender you can use a regular blender, just let the soup cool down before putting it in the blender.
- Stir in the fat free half and half. Garnish with additional basil if desired.