Indulge in a bowl of homemade Creamy Tomato Basil Soup anytime you need some comfort food.
My godmother is Italian, from Sicily, and while I’m not Italian, she taught me a great deal about how to cook great Italian food.
So whenever it’s time for me to make some good comfort food, I often turn to some easy-to-make Italian inspired dishes.
Tomato soup for Christmas Eve? Why not?
We especially enjoy having a great Italian-inspired meal during the Christmas holidays.
For Christmas Eve, I often make some soup, salad, lasagna, and maybe some fresh cannoli for Babbo Natale, aka, Santa Claus.
You do know that he likes cannoli as well as milk and cookies, right?
And this soup is only 124 calories per serving!
Makes it easier to indulge in the cannoli!
Creamy Tomato Basil Soup is perfect to serve with Italian-inspired meals.
It’s perfect to serve for lunch with a salad or as a soup course for dinner.
Making tomato soup in a multi pot
I have a handful of favorite soup recipes to make for Christmas Eve, but this recipe for creamy tomato basil soup is by far one of the simplest and tastiest to make.
It’s especially convenient when you can make it in the Mealthy Multipot and use a handblender to make it nice and smooth.
And if you have several dishes that require your oven, it’s nice to have a recipe or two that can be prepared elsewhere in the kitchen to keep your oven free for other dishes.
Even better?
You can easily make this recipe year round.
No need to wait for Santa as all of the ingredients are easy to find at most grocery stores no matter the season.
Ingredients you need to make creamy tomato basil soup
This recipe is great to serve for holiday gatherings or if you want left overs.
It makes 14 one cup servings.
The soup also freezes well.
To make the soup, you will need:
- 2 28 oz cans of Cento San Marzano Peeled Tomatoes
- 1 28 oz can of Tomato Sauce
- 1 6 oz can of Tomato Paste (I like the one from Hunts with Basil, Garlic, and Oregano)
- 2 Tbsp Minced Garlic
- 2 Tbsp Italian Seasoning
- 1 Tbsp Extra Virgin Olive Oil
- 2 cups Heavy Whipping Cream
- Fresh Basil to taste and for garnish
How to make creamy tomato basil soup
Turn your pressure cooker to sautee.
Add your olive oil and minced garlic and saute the garlic for 3 minutes or until you have a nice aroma.
Turn your MultiPot to Slow Cook and add the following: peeled tomatoes, tomato sauce, tomato paste, and Italian Seasoning.
Set the slow cook timer to 1 hour. Since it’s a multi-pot, it will cook for longer than 1 hour as it will come to the slow cooking temperature first, and then the timer will begin to count down.
Open the MultiPot and add fresh basil.
Immerse the hand blender into the MultiPot and begin to blend the soup.
I like to start slow and work my way up to a faster speed.
I also like to move the Handblend around the pot to make sure I’ve blended the peeled tomatoes to my preferred consistency.
Pour two cups of Heavy Whipping Cream to the soup and blend with the hand blender
until thoroughly mixed.
Set the MultiPot back on slow cook for an additional 20 minutes.
Serve in bowls garnished with a couple of fresh basil leaves.
Pro Tip:
If you’re serving a large meal, the pressure cooker will keep the soup warm for you after you cook it.
After it shuts off the slow cooking cycle, it immediately switches to the “keep warm” function.
It’s so helpful when you need to keep your stove top and oven busy preparing and warming other dishes.
And that’s perfect for the holidays!
Please let us know how you enjoy our Creamy Tomato Basil Soup recipe.
Creamy Tomato Basil Soup
Ingredients
- 2 28 oz cans Cento San Marzano Peeled Tomatoes
- 1 28 oz can Tomato Sauce
- 1 6 oz can Tomato Paste
- 2 tbsp Minced Garlic
- 2 tsbp Italian Seasoning
- 1 tbsp Olive Oil
- 2 cups Heavy Whipping Cream
- Fresh Basil to taste and for garnish
Instructions
- Turn your Mealthy MultiPot to sautee.
- Add your olive oil and minced garlic and saute the garlic for 3 minutes or until you have a nice aroma.
- Turn your MultiPot to Slow Cook and add the following: peeled tomatoes, tomato sauce, tomato paste, and Italian Seasoning.
- Set the slow cook timer to 1 hour. Since it’s a multi-pot, it will cook for longer than 1 hour as it will come to the slow cooking temperature first, and then the timer will begin to count down.
- Open the MultiPot and add fresh basil.
- Immerse the Handblend into the MultiPot and begin to blend the soup. I like to start slow. I also like to move the Handblend around the pot to make sure I’ve blended the peeled tomatoes to my preferred consistency.
- Pour two cups of Heavy Whipping Cream to the soup and blend with the Handblend until thoroughly mixed.
- Set the MultiPot back on slow cook for an additional 20 minutes.
- Serve in bowls garnished with a couple of fresh basil leaves.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.
I had not thought about using my instant pot in the slow cooker mode to make soup! What a great idea. I already use my slow cooker all the time, and sometimes I need a second one. This helps so much! The soup was great!