This velvety soup gets its deep, roasted flavor from sautéed onion, garlic, and tomato paste before crushed tomatoes and broth go in for a quick pressure-cooked simmer. The Instant Pot does the heavy lifting, breaking everything down into a rich, silky base that gets blended smooth right in the pot with a big handful of fresh basil. A finishing swirl of heavy cream rounds out the acidity and gives it that classic, comforting texture you want from a bowl of tomato soup. Ladle it up with extra basil on top for a warm, satisfying meal that's a genuinely solid choice for a gluten free table. It comes together in one pot, with minimal cleanup and maximum cozy payoff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
