Pregnancy Friendly Instant Pot Tomato Basil Soup
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cans (28 oz each) crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 tsp granulated sugar
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup heavy cream
- ½ cup fresh basil leaves, loosely packed
For serving
- fresh basil leaves, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
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.
- 2
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.
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