Instant Pot Tomato Basil Soup
Instant Pot Tomato Basil Soup is an easy recipe that’s ready in just 30 minutes. Made entirely in a pressure cooker and with just a few ingredients, this hearty soup is creamy and bursting with flavor. It’s perfect to serve when you want a quick and easy comfort dish!
You may have noticed a little trend going on around here lately…
I’ve been sharing dishes with you that are easy comfort meals and made in one of my favorite appliances.
If you guessed easy Instant Pot recipes, then you are right, my friends!
It seems that you are loving these easy Instant Pot dinners, and so am I. When I polled my audience on Instagram a few months ago, a majority of you wanted to see more Instant Pot meals. Ask, and you shall receive!
Now that the weather is getting colder, I thought it would be the perfect opportunity to share an easy Instant Pot soup recipe.
If you’ve been hanging around this corner of the internet for a while, then you know that I simply adore soups. Whether it’s freezing cold or blazing hot outside, soup often makes an appearance in my kitchen. From this Pesto Chicken Noodle Soup to that One Pot Lasagna Soup and this Easy Cream of Mushroom Soup, I think it’s safe to say that I have a special love for soup.
And now for my best tomato soup Instant Pot recipe!
Instant Pot Tomato Basil Soup is an easy recipe that’s ready in just 30 minutes. Made entirely in a pressure cooker and with just a few ingredients, this hearty soup is creamy and bursting with flavor. It’s perfect to serve when you want a quick and easy comfort dish!
And you know me, I’m all about the comfort food around here. And this Instant Pot tomato soup definitely qualifies as a cozy, feel-good dish, don’t you think?
Not only is this easy tomato soup ready in no time, but it’s unbelievably simple to make. You most likely have all of the ingredients in your kitchen! And, besides that, it’s creamy and packed with hints of basil and cozy spices. Mmm mm good!
This Instant Pot creamy tomato soup is made with canned tomatoes, meaning you can make it any time of the year. No worries about those tomatoes being fresh and ripe, canned ones will hit the spot in this recipe.
How to make Instant Pot Tomato Basil Soup:
- To your Instant Pot, add two cans of diced tomatoes, chicken broth, some dried basil, dried oregano, salt, pepper, and one bay leaf.
- Stir everything together and then cover and lock the lid. Cook on high pressure for 10 minutes. Remember that it will take the IP about 15 minutes to come to pressure, and then the timer will start counting down.
- Once the timer goes off, let it do a natural release for 5 minutes, then do a quick release and remove the lid.
- Discard the bay leaf. Using an immersion blender, blend soup until tomatoes are puréed. If you don’t have an immersion blender, you can pour soup into a regular blender and blend until puréed.
- Add heavy cream and stir to combine.
Can I make this Tomato Basil Soup on the stove top?
Absolutely! Instead of using an Instant Pot, you can use a soup pot or medium pot to make this tomato basil soup.
Once everything is added to a pot, bring to a boil, then lower heat and simmer for about 20 minutes.
Discard the bay leaf. Use an immersion blender or regular blender to purée soup.
Add heavy cream and then stir to combine.
Variations of Instant Pot Tomato Basil Soup:
Use fresh tomatoes instead of canned! Chop up some Roma tomatoes and add to the chicken broth. You may have to adjust the seasonings to taste, as fresh tomatoes may be a bit more bland than the diced ones from the can.
Switch up the spices! Add some garlic powder, thyme, or a dash of paprika.
Add some fresh Parmesan cheese! Once the soup is pureed, add some freshly grated Parmesan cheese.
Some tips for making this Instant Pot Tomato Basil Soup:
For extra flavor, you can sauté a small yellow onion in some olive oil or melted butter. However, I found this wasn’t necessary to make this soup flavorful. Plus, it saves you on time since you don’t have to cook an onion!
Any kind of canned tomatoes will work in this soup recipe. I used canned tomatoes seasoned with basil, but regular or no-salt added will work just as well.
Make sure the valve on top of the Instant Pot is set to the ‘sealing’ position once you lock the lid. You don’t want any pressure escaping.
When you do a natural or quick release, cover the valve with a folded kitchen towel to retain some of the heat and moisture that escapes so that you don’t burn yourself (or make a steamy mess).
An immersion blender is the easiest way to purée soups. However, a regular blender works just as well. Be careful when blending, as soup is hot and may splatter.
So if you’re in the mood for creamy tomato basil soup made in the Instant Pot, this recipe will hit the spot. It’s perfectly hearty, creamy, and all-around comforting. Plus, it’s incredibly easy to make, which means that it will be the hit of the dinner table all year long!
Looking for more soup recipes? I’ve got you covered!
- French Onion Soup
- Easy Black Bean Soup
- Creamy Tomato Tortellini Soup
- One Pot Lasagna Soup
- Mushroom Barley Soup
Instant Pot Tomato Basil Soup
Ingredients
- 2 cans (14.5 ounce) diced tomatoes, I used diced tomatoes seasoned with basil, but any canned variety will work
- 4 cups low-sodium chicken broth
- 1 tablespoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 Bay leaf
- ½ cup heavy cream
- Fresh basil and shredded Parmesan cheese for topping, if desired
Equipment
Instructions
- Add diced tomatoes, chicken broth, basil, oregano, salt, pepper and bay leaf to Instant Pot. Stir to combine.
- Cover, place into lock position, and make sure the valve is in the sealing position. Cook on high pressure for 10 minutes. Remember that it will take about 15 minutes to come to pressure and then the time will start counting down.
- When timer goes off, let steam release naturally for 5 minutes. Then, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam.
- Remove lid and discard bay leaf. Using an immersion blender, blend soup until puréed. If you do not have an immersion blender, you can pour soup into a blender and blend until pureed.
- Add heavy cream to puréed soup and stir to combine. Garnish with fresh basil and/or Parmesan cheese, if desired.
