This Instant Pot Tomato Basil Soup is creamy, garlicky and so easy to make with just a handful of ingredients. Tomatoes, carrots, celery, chicken broth and whipping cream make it the perfect easy soup recipe for a busy weeknight!
You don’t need a stove to make the best bowl of tomato soup at home. Today, we’re doing things the easy way, and letting the pressure cooker do the work for us with an easy Instant Pot soup recipe. It’s a great recipe for those cold winter nights.
SAVE THIS EASY TOMATO SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Today was definitely a soup kind of day. We can all agree there are different foods for different moods, right? On soup days, you need comfort food. You need warmth in cold weather. You need a hot bowl of something delicious that’s going to fill you up and make everything feel better.
This Tomato Basil Soup is just the ticket. Made with a roux and the perfect amount of heavy cream, it’s a thick and flavorful tomato soup with plenty of basil and garlic. The best part, this recipe is a breeze to make. The soup comes together quickly in the Instant Pot with just a few minutes of prep time.
Serve this Instant Pot Tomato Basil Soup with a crusty loaf of bread for a hearty, comforting dinner any night of the week!
What do I need to make tomato soup in the Instant Pot®?
I used these ingredients to make this tomato basil soup in my Instant Pot Duo.
- olive oil
- chopped tomatoes
- chicken broth – or you can use vegetable broth
- granulated sugar
- tomato pasta
- fresh basil
- dried oregano
- Parmesan cheese
- heavy whipping cream
- salt and black pepper
- Cayenne pepper or red pepper flakes – optional, if you’d like to add a bit of a kick or spice it up.
- croutons – optional, but delicious as a topping!
Can I use fresh tomatoes instead of canned tomatoes?
Of course, you can. It’s the perfect way to use up an abundance of fresh tomatoes if you have them. So by all means, dice those whole tomatoes up for that hot soup!
You’ll need about 8 medium tomatoes for this delicious recipe. Also, you might want to add a bit more chicken broth since you won’t have the additional juice from the cans
How to Make Creamy Instant Pot Tomato Soup –
Here are the easy steps for making the best tomato soup in the instant pot.
STEP 1: Set the Instant Pot to SAUTE mode. Saute the onions, carrots, celery and garlic in olive oil until softened.
STEP 2: Add the diced tomatoes, tomato paste, chicken stock, and herbs. Seal the valve and pressure cook for 10 minutes.
STEP 3: While the soup cooks, combine butter and flour in a saucepan on the stove to form a roux.
STEP 4: Stir the roux into the soup and mix well. Use an immersion blender to make a creamy soup.
STEP 5: Pour in the cream and Parmesan. Season with salt and pepper to taste.
From there, it’s ready to ladle into bowls or cups and serve with a little Parmesan cheese.
What if I don’t have an immersion hand blender for soup?
I suggest you this one! I absolutely love mine and even though it’s not something I use regularly, it’s great to have it on hand.
Haha No pun intended there.
No, You don’t really have to purchase one, but they sure do come in handy for soups like this one. Those picky eaters will never know that there are additional hidden veggies when the soup has a creamy and smooth consistency!
If you don’t have one, you can use a regular blender. Just ladle a few cups into the blender at a time, and mix. You don’t want to overfill or add too much because then there’s a chance that the contents could explode or splatter all over your kitchen because the soup is HOT! That will literally be a hot mess, and you could risk being burned as well.
SO, if you’re going to use your standard blender be patient and use cautiously.
What is a roux?
A roux is a paste-like combination of butter and flour used to thicken sauces and soups like this one. It’s made by whisking flour into an equal amount of warm melted butter. While it thickens and combines, roux also develops a lightly toasted, nutty flavor.
The addition of roux takes this tomato basil soup Instant Pot recipe to the next level!
Storing this quick recipe with simple ingredients –
Completely cool the soup and then gently pour it into an airtight container. Store in the refrigerator for up to 4 days.
Can I freeze this Instant Pot Tomato Soup Recipe?
This easy recipe freezes well. Place it into a freezer safe container and it will last up to 6 months.
Nothing says “cozy” like a warm bowl of homemade tomato soup. If you don’t have an Instant Pot, I have another Creamy Tomato Basil Soup recipe that’s equally delicious. You make it on the stove with just one pot and serve it with crispy bacon bits on top!
If there’s anything cozier than creamy tomato soup, it’s this classic Homemade Chicken Noodle Soup. It’s the soup I crave when I’m under the weather or just need the culinary version of a warm hug, and it’s my family’s favorite soup.
This Avgolemono Soup is a different take on chicken soup to shake things up. The Greek specialty is made with a lemon-egg sauce, chicken and Orzo pasta for a uniquely tasty flavor combo!
Looking for more easy Instant Pot Soup recipes? This Instant Pot Pizza Soup is a reader favorite!
I love the versatility of soup recipes. You can serve this Instant Pot version of Tomato Basil Soup as a starter for a meal or a main course.
When enjoying tomato soup as a main course, you’ll want a fresh loaf of bread for soaking up every last drop. Thick slices of Homemade Italian Bread turn any bowl of soup into a complete meal. These Easy Parmesan Bread Bites are another great accompaniment to the tangy tomato and cheese in today’s soup, as are these Asiago Herb Biscuits.
We served the soup with croutons for a crispy topping. Crackers like these Bacon Ranch Crackers and these Homemade Cheese Crackers would also taste amazing on any tomato soup.
Whether you serve it as a main course, a side dish with a good grilled cheese sandwich or a starter, this Instant Pot Creamy Tomato Basil Soup is bound to become a new family dinner favorite!
Instant Pot Tomato Basil Soup
- 1 tablespoon olive oil
- 2 large carrots diced
- 1 large onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 43.5 ounces chopped tomatoes 3 (14.5 ounce) cans, do not drain
- 3 cups chicken broth
- 1 teaspoon granulated sugar
- 2 tablespoons tomato paste
- ¼ cup fresh basil chopped
- 1 teaspoon dried oregano
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 cup Parmesan cheese
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Cayenne pepper or red pepper flakes optional, if you'd like a little heat
- croutons for serving if desired
- Turn the Instant Pot on in Sauté mode and heat up the olive oil, add the chopped carrots, onion, celery, and garlic, and sauté until soft.
- Add the canned tomatoes, tomato paste, sugar, chicken broth, fresh basil, and oregano, and stir well.
- Put the lid on the Instant Pot and make sure the valve is in the sealed position. Select Pressure Cook and set time for 10 minutes. Allow to naturally release the steam.
- While the ingredients are cooking, add the butter and flour to a small saucepan on the stove and cook over medium heat, stirring constantly until golden brown in color. Remove from heat and wait for the Instant Pot to finish cooking.
- Once the pressure in the Instant Pot has released, add the roux (butter and flour mixture) to the soup in the Instant Pot and stir. Use the immersion blender to make the soup into a smooth and creamy consistency. You can use a regular blender if you don't have an immersion blender. See NOTE.
- Add the Parmesan, cream, salt, and pepper and stir until well combined.
- Serve immediately with additional Parmesan cheese and croutons, if desired.
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