Can I make this dairy-free?

Absolutely, Swap the heavy cream for full-fat coconut milk (the canned kind, not the carton stuff). It gives the same luxurious texture with a subtle tropical twist. My vegan friends go crazy for this version topped with toasted coconut flakes.

Can I use fresh tomatoes instead of canned?

You bet, Use about 2 pounds of ripe tomatoes (no need to peel). Chop them roughly and increase the pressure cook time to 15 minutes. The flavor will be brighter and fresher—perfect for summer when tomatoes are at their peak.

Why does my soup taste bland?

This usually means it needs more salt—tomatoes are surprisingly salt-hungry. Always taste after blending and add another pinch if needed. A teaspoon of sugar can also balance acidity if your tomatoes were particularly tart.

Can I double this recipe?

Yes, but don't fill your Instant Pot more than halfway. For a 6-quart pot, I'd recommend making 1.5x the recipe max. The cooking time stays the same, but it'll take longer to come to pressure.

20-Minute Instant Pot Creamy Tomato Soup-Irresistibly Smooth -

Name: 20-Minute Instant Pot Creamy Tomato Soup-Irresistibly Smooth
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 28 oz canned tomatoes; 2 cups vegetable broth; 1 tsp salt; 1 tsp black pepper; 1 tsp dried basil; 1/2 cup heavy cream

20-Minute Instant Pot Creamy Tomato Soup-Irresistibly Smooth

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A quick and creamy tomato soup made in the Instant Pot.

Author: RecipeZest
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Soup
Method: Pressure Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
28 oz canned tomatoes
2 cups vegetable broth
1 tsp salt
1 tsp black pepper
1 tsp dried basil
1/2 cup heavy cream

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Instructions

Set the Instant Pot to sauté mode and heat olive oil.
Add onion and garlic, cook until soft.
Add tomatoes, broth, salt, pepper, and basil.
Close the lid and set to high pressure for 10 minutes.
Quick release the pressure.
Blend the soup until smooth.
Stir in heavy cream before serving.

Notes

Use fresh basil if available.
Adjust seasoning to taste.
Store leftovers in the fridge for up to 3 days.

Find it online: https://recipeszest.com/instant-pot-creamy-tomato-soup-recipe/