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Instant Pot® Easy Vegan Tomato and Basil Soup

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"Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe."
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45 m servings 124 cals
Original recipe yields 4 servings

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  2. Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  4. Blend with an immersion blender until creamy.

Nutrition Facts

Per Serving: 124 calories; 7.3 g fat; 14 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 833 mg sodium. Full nutrition

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