📝 About This Recipe
This luxurious soup transforms humble pantry staples into a sophisticated, velvet-textured masterpiece using the magic of pressure cooking. By caramelizing aromatics and pressure-steaming vine-ripened tomatoes, we achieve a deep, slow-simmered flavor in a fraction of the time. Finished with a splash of heavy cream and a bouquet of fresh Genovese basil, it’s the ultimate comfort food for any season.
🥗 Ingredients
The Aromatics
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and finely shredded to add natural sweetness)
- 4 cloves Garlic (minced)
The Base
- 28 ounces San Marzano Whole Peeled Tomatoes (canned, with their juices)
- 2 cups Chicken or Vegetable Stock (low-sodium)
- 2 tablespoons Tomato Paste (for depth and color)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Finish
- 1 cup Fresh Basil Leaves (packed, plus extra for garnish)
- 1/2 cup Heavy Cream (at room temperature)
- 1/4 cup Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Set your Instant Pot to the 'Sauté' function on high. Add the butter and olive oil, allowing the butter to melt and foam slightly.
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2
Add the diced onion and shredded carrot to the pot. Sauté for 5-6 minutes until the onion is translucent and the carrot has softened significantly.
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3
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly to prevent burning, until the paste turns a deep brick red and smells fragrant.
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4
Pour in about 1/4 cup of the stock and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This prevents the 'Burn' notice and adds incredible flavor.
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5
Add the canned San Marzano tomatoes, the remaining stock, salt, black pepper, and red pepper flakes. Stir well to combine.
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6
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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7
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 8 minutes.
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8
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
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9
Carefully open the lid and stir in the fresh basil leaves. The residual heat will wilt them perfectly within a minute.
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10
Using an immersion blender directly in the pot, blend the soup until it is completely smooth and velvety. If using a standard blender, work in small batches and be careful with the hot liquid.
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11
Switch the Instant Pot back to 'Sauté' on the lowest setting. Stir in the heavy cream and grated Parmesan cheese.
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12
Simmer gently for 2-3 minutes, stirring occasionally, until the cheese is melted and the soup is heated through. Do not let it reach a rolling boil once the cream is added.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately in warmed bowls.
💡 Chef's Tips
Always use San Marzano tomatoes if possible; their lower acidity and meaty flesh create a superior texture and sweetness. Don't skip the shredded carrot—it's a secret chef's trick to balance the acidity of the tomatoes without using refined sugar. If the soup feels too thick after blending, add an extra splash of stock or water to reach your desired consistency. To make this vegan, swap the butter for more olive oil, use coconut milk instead of heavy cream, and nutritional yeast instead of Parmesan. For the smoothest texture, pass the blended soup through a fine-mesh sieve before adding the cream.
🍽️ Serving Suggestions
Serve with a classic sourdough grilled cheese sandwich with sharp cheddar and gruyère. Garnish with a swirl of extra virgin olive oil and a few homemade garlic herb croutons. Pair with a crisp, dry white wine like a Pinot Grigio or a light Sauvignon Blanc. Top with a dollop of fresh ricotta cheese and a chiffonade of basil for an elegant presentation. Serve alongside a simple arugula salad with a lemon-truffle vinaigrette to cut through the richness.