Instant Pot Creamy Tomato Bisque

Creamy Tomato Bisque is a cozy and comforting soup made with fresh tomatoes, herbs, garnished with cream. Serve with crunchy croutons or with a crispy, gooey grilled cheese sandwich for a perfect vegetarian meal that is ready in under 30 minutes!

I am pretty sure most of you have a favorite restaurant that serves the best Tomato Bisque. For me, it is a restaurant called Yard House in New York. I look forward to my hot comforting bowl of soup each time I go there. And here is my healthy take on the delicious restaurant-inspired Tomato bisque soup!

Bisque

So what is bisque? Bisque is a soup made with vegetables or seafood, that is pureed with the addition of cream to get a smooth, velvety texture. More often made with Seafood, I love this fresh and satisfying Creamy Vegetarian Tomato Bisque with crunchy garlic croutons dunked in.

Tomato Bisque is often made using canned tomatoes and is a great option when tomatoes are not in season. I personally love making this soup with vine-grown tomatoes and fish herbs like parsley, basil, and oregano. Although, canned tomatoes can also be used in this recipe instead of fresh.

Variations

1. Vegan - use Cashew cream instead of heavy cream. To make cashew cream simply blend ½ cup of cashews with ½ cup of water until smooth. To make it nut-free and dairy-free use unsweetened coconut cream. I love Trader Joe's canned coconut cream
2. Canned Tomatoes -  work equally well in this soup, especially when tomatoes are not in season
3. Dried herbs - substitute freeze-dried herbs for the fresh ones by reducing the quantity by half

Steps

Here is my EASY step by step recipe using Instant Pot Pressure Cooker

Step 1: Set the Instant Pot to sauté mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil, and parsley cook for a minute until fragrant. Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing. Note: I use the Better Than Bouillon Organic Vegetable Base to make the broth. Set the Instant Pot to Manual/Pressure Cook for 8 minutes. Followed by a quick-release or NPR (photos 1 - 4).

Step 2: Open the Instant Pot, and carefully puree the soup using an immersion blender. Set the Instant Pot to sauté mode. Stir in honey, cream, and pepper. Bring to a gentle boil (photos 5 - 6).

Step 3: Ladle into bowls and sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.

Serving

For a light, lunch serves this soup with crunchy croutons. I also love to serve tomato soup with a toasty cheese sandwich for a filling meal. A bowl of this hot soup with a delicious side salad also makes for a perfect meal.

Storing

Refrigerate any leftovers for 3 to 5 days in an airtight container. You can also freeze the soup for longer shelf life.

Do you enjoy soups? Here are some easy and delicious vegetarian soup ideas:

• Pasta e Fagioli
• Vegetarian French Onion Soup
• Low Carb Mulligatawny Soup
• Coconut Curry Noodle Soup
• Lemon coriander soup
• Butternut soup
• Miso Ramen Soup

Recipe

Recipe

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Creamy Tomato Bisque

A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Lunch

Cuisine: American

Servings: 4

Calories: 213kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker
• Immersion Blender

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ ½ cup onion diced
• ▢ ½ cup celery sliced
• ▢ 1 cup carrots peeled and sliced
• ▢ 3 garlic cloves peeled
• ▢ 1 tablespoon fresh oregano chopped
• ▢ 1 tablespoon fresh parsley chopped
• ▢ 1 tablespoon fresh basil chopped
• ▢ 6 tomatoes 2 pounds , quartered or 1 28 oz can of peeled tomatoes
• ▢ 1½ cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base
• ▢ 1½ teaspoon salt
• ▢ 1 tablespoon honey optional
• ▢ ¼ teaspoon black pepper or to taste
• ▢ ½ cup heavy cream

Instructions

• Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.
• Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.
• Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.
• Open the Instant Pot, and carefully puree the soup using an immersion blender. 
• Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.

Video

Notes

Variations

1. Vegan - use Cashew cream instead of heavy cream. To make cashew cream simply blend ½ cup cashews with ½ cup of water until smooth. To make it nut-free and dairy-free use unsweetened coconut cream. I love Trader Joe's canned coconut cream
2. Canned Tomatoes -  work equally well in this soup, especially when tomatoes are not in season
3. Dried herbs - substitute freeze-dried herbs for the fresh by reducing the quantity in half

ACE Blender Recipe 

To make this soup in the Instant Pot ACE blender, simply add all the ingredients except the heavy cream to the blender. Press the soup button 2 times. Ladle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.

Nutrition

Calories: 213kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 981mg | Potassium: 703mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7570IU | Vitamin C: 33.9mg | Calcium: 69mg | Iron: 1mg

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