This velvety soup builds its deep flavor from softened onion, garlic, and tomato paste, then simmers together with crushed tomatoes under pressure until the flavors meld completely. A handful of fresh basil gets blended right in for that signature herbaceous punch, and a touch of sugar balances the tomatoes' natural acidity. The Instant Pot does the heavy lifting here, turning what's usually a slow-simmered project into a fast, hands-off weeknight win. Finished with a swirl of cream for silky richness, it ladles up smooth and comforting, especially alongside crusty bread for dipping. This is an easy one to add to a vegetarian dinner rotation, comforting enough for a weeknight and impressive enough for guests.
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)
