Creamy Tomato Soup with Lemon & Basil

Lemon and fresh basil give this favorite soup a completely new flavor dimension. Serve it with toasty grilled cheese (of course!) and a glass of wine.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 50 minutes

TOTAL TIME: 1 hour 15 minutes

RELEASE: Natural

SERVES: 4 to 6

• ¼ cup butter
• 2 large leeks or 4 small leeks, halved lengthwise, rinsed, and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1 6-ounce can tomato paste
• 4 cups chicken broth
• 1 28-ounce can whole tomatoes, undrained and cut up
• 1 tablespoon honey or sugar
• 1 cup heavy cream
• ½ cup chopped fresh basil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

PREP

Select sauté on the Instant Pot® and adjust to normal. Add butter to pot. When the butter is melted, add the leeks. Cook, stirring occasionally, until leeks are softened for about 3 minutes. Stir in garlic. Cook for 2 minutes more. Stir in the tomato paste. Cook and stir for 1 minute. Press cancel. Stir in the chicken broth, tomatoes, and honey. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Use an immersion blender to blend soup until smooth (or blend in a blender). Stir in cream, basil, lemon juice, and lemon zest.