Last Updated on by Marsha Maxwell 47 Comments
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Instant Pot Tomato Basil Soup is a fast and easy pressure cooker dinner recipe featuring umami-rich tomatoes made into a creamy soup.
If you read this blog regularly, you probably know that we make a lot of soup, especially tomato soup! Is there anything better than a hot mug of tomato soup with a grilled cheese sandwich on a cold winter day?
One of the best soup recipes is this Instant Pot Tomato Basil Soup. My family loves this recipe, and I love it because it’s easy and inexpensive to make.
Why Make Soup in an Instant Pot?
I got my Instant Pot electric pressure cooker
more than a year ago, and it’s become one of my favorite kitchen gadgets. The dish I use it for the most is soup. It has a pre-programmed soup setting, so it’s a totally seamless, dump-and-go meal.
However, you can make this easy one-pot recipe in any electric pressure cooker, not just Instant Pot brand.
This Instant Pot Tomato Basil Soup is packed with flavor and healthy veggies. Just a touch of heavy cream gives the soup richness without too many calories.
How to Make Savory Instant Pot Tomato Basil Soup
To start this recipe, dice up your veggies. You’ll need
- One medium onion
- Two large celery stalks
- Two large carrots
You can sauté these in a bit of olive oil using the Instant Pot’s sauté setting.
When the vegetables are softened, season with salt, black pepper, red pepper flakes, and dried basil. Then turn off the Instant Pot.
Stir in two cans of diced tomatoes, chicken broth, and a couple of bay leaves. If there are any browned bits on the bottom of the pot, use a wooden spoon to deglaze and scrape them up.
Next, lock the lid of the Instant Pot in place and cook the soup using the automatic soup setting. If you’re using another brand of pressure cooker, such as the Ninja Foodi, simply set the soup to cook at high pressure for 15 minutes.
When the cooking cycle ends, let the pressure release naturally for 10 minutes. Release the rest of the pressure manually and carefully unlock the lid. The tomato basil soup will be hot and steamy inside, so be careful!
Next, simply puree the soup smooth. An immersion blender is the best tool for pureeing hot soup. Fortunately, a decent immersion blender
is inexpensive and so useful.
Finish Instant Pot Soup with Cream
The final step in the recipe is to add a bit of heavy cream. If you don’t eat dairy, you can easily skip the cream, or use your favorite plant-based milk, like coconut or almond milk.
Can I Use Fresh Tomatoes?
I don’t recommend using fresh tomatoes for this recipe, as they have much higher water content. Your soup won’t have quite the same robust tomato flavor as canned tomatoes.
How to Serve Tomato Basil Soup
Tomato soup is the ultimate comfort food. It’s hot, creamy and satisfying, but also good for you. And it’s the perfect match for your grilled cheese sandwich. Of course, it also pairs well with salads, grilled chicken or beef.
If you want an even heartier tomato basil soup, you can add cooked small pasta (like orzo or ditalini) or cooked rice.
My favorite dishes to pair with creamy Instant Pot Tomato Soup include:
- Greek Zucchini Balls
- Easy Lemon Grilled Chicken Breast
- Air Fryer Grilled Cheese
Instant Pot Creamy Tomato Basil Soup
Marsha Maxwell
Make the best tomato soup ever with the Instant Pot or electric pressure cooker! This Instant Pot creamy tomato basil soup is sure to be your new favorite soup recipe.
4.47 from 102 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soups & Stews
Cuisine American
Servings 6 servings
Calories 155 kcal
Equipment
Ingredients
- 1 medium yellow onion diced
- 2 large stalks celery diced
- 2 large carrots diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 teaspoons dried basil
- 2 bay leaves
- 2 cans 14.5 oz. diced tomatoes
- 2 cups chicken or vegetable broth
- ½ cup heavy cream or whipping cream
Instructions
Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.
Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.
Remove the bay leaves.
Puree the soup using an immersion blender.
Add the cream, and stir until well blended.
Taste and adjust seasonings as desired.
Nutrition
Serving: 11/4 cupsCalories: 155kcalCarbohydrates: 7gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 761mgFiber: 2gSugar: 4g
Keyword Instant Pot Creamy Tomato Basil Soup
Did you make this recipe?Let us know how it was!
Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links. If you buy a product using these links, we receive a commission. This helps with the cost of publishing recipes on this website.
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Reader Interactions
Comments
QThakur saysCan this soup be made with fresh diced tomatoes?
Reply
- Marsha Maxwell says
Oh my goodness, that sounds delicious, especially right now when fresh tomatoes are in season! If your tomatoes have thick skins, you might want to peel them first.
Reply
- Nancy says
This soup turned out excellent. Easy to make and best of all tastes awsome. Don’t hesitate to make it
Reply
- Christy says
I grew up on Campbell’s tomato soup. It was always my favorite! But now I have made this soup multiple times! I have transitioned somewhat using water to sauté and coconut milk for the cream, making it Whole Food Plant based with no oil. Sooo good!
Reply
- Food Love says
Hi Christy – I’m so glad you love the soup, and your modifications sound delicious! Thanks for sharing 🙂
Reply
- Beth says
Do you ever freeze this? Or doesn’t it last long enough? ?
Reply
- Marsha Maxwell says
It will freeze great without the cream in it, and you can add the cream just before serving. If you freeze soup that already cream in it, the cream might form little clumps. It will still taste great, but it doesn’t look as good. You might be able to smooth out the clumps with a whisk or blender. Good luck, Beth!
Reply
- Jeri says
Made this today and was so delicious. I added the rind of a block of Parmesan. Thank you.
Reply
- Marsha Maxwell says
Thanks, Jeri! Adding Parmesan is always a great (or grate) idea!
Reply
- Lisa says
I made this today. I used fresh basil and it turned out great. Thank you!
Reply
- Marsha Maxwell says
So glad you liked it, Lisa!
Reply
- John says
I have quart jars of tomatoes that we canned from the garden. Do you think 1 quart would suffice for this recipe? New to the IP and looking forward to trying this?
Reply
- Marsha Maxwell says
Hi John – Yes, I think a quart of home canned garden tomatoes would be excellent for this recipe! A quart is a little more than two 14.5 oz cans, so maybe hold back 1/2 cup or so of the juice so your soup isn’t too watery.
Reply
- Lil Holmes says
Made it tonight, very easy and so good. Thank you for the recipe. Will make again.
Reply
- Marsha Maxwell says
Thank you so much, Lil! It really is one of our favorites!
Reply
- Dawn says
I made this tonight, it was so delicious! A nice warm and healthy family meal. I might lessen the red pepper flakes next time (for the kids) and use white pepper. Yummy! I will be sharing this with my IP-friends and making it again soon.
Reply
- Marsha Maxwell says
Thanks so much, Dawn! You can definitely change up or omit the pepper, or have people add it at the table if they want.
Reply
- shelby says
I love that I can eat this soup and stay low carb! My instant pot is getting a workout this week with the cold weather. This is great for hubby who works out in the cold and takes it in a thermos so he has a hot meal at lunch also! Thank you so much for this recipe!
Reply
- Marsha Maxwell says
Agreed, Shelby! I love that this soup is healthy and low carb.
Reply
- Dale says
Yum. Made this last night and it was delish paired with grilled cheese sandwiches…so easy and budget friendly compared to prices charged from nearby restaurants. Thanks for sharing.
Reply
- Marsha Maxwell says
Thanks, Dale! I’m glad you enjoyed it!
Reply
- Karen says
Made this tonight with grilled cheese, added a little sugar to cut some acid from the canned tomatoes. It is delicious and I will make this again.
Reply
- Marsha Maxwell says
So happy to hear it, Karen! I agree it’s sometimes nice to add a little sugar to a tomato-based recipe.
Reply
- Brenda says
Do you drain the tomatoes?
Reply
- Marsha Maxwell says
Hi Brenda – thanks for asking. No, you don’t need to drain the tomatoes.
Reply
- Mommabear says
My first time trying tomato soup, I made this one and it was so yummy. I changed it a little I put in half chicken half vegetable broth.
Reply
- Marsha Maxwell says
Great! I’m so glad it worked out for you!
Reply
- Vivian says
This soup is so incredibly delicious! I had been searching for a tasty IP tomato soup and this is it! I added two cloves of garlic and a fresh tomato because it was starting to go bad so why not?! Thank you for this recipe !
Reply
- Trish says
My favorite soup and so easy to make.Reply
- Food Love says
Trish, I’m so glad to hear it!
Reply
- Dale says
was wonderful thanks for sharingReply
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