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Instant Pot Tomato Basil Soup

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Instant Pot Tomato Basil Soup is fast, creamy, flavorful, and full of so much goodness. It is the perfect way to cook a bowl of tomato basil soup. With only 10 minutes of prep time plus 40 more minutes, you will be serving this perfect bowl of soup to your family in under an hour. 

Instant Pot Tomato Basil Soup

I love making soups in the Instant Pot. They are so easy to make and save me hours of time standing over the stove stirring while the flavors all come together. The instant pot does all the hard work for us thank goodness! 

Some of our favorite Instant Pot soups to date are our Instant Pot Cuban Chicken Noodle Soup, our Instant Pot Butternut Squash Soup, and of course this perfectly creamy tomato basil soup. 

Instant Pot Tomato Basil Soup

You will love this soup for so many reasons. 

Instant Pot Tomato Basil Soup
  • It is easy to make.
  • Super smooth texture.
  • Loaded with so many hidden vegetables that your kids won’t know that they are eating. 
  • Family favorite. 

Can you use an Instant Pot to make tomato basil soup?

Yes!  In fact, I recommend it as it takes away a lot of the time you would normally need to cook soup on the stove.

Instant Pot Tomato Basil Soup

You will need the following ingredients: 

  • Olive oil
  • carrots
  • Onions
  • Garlic
  • Celery
  • Sugar
  • canned chopped tomatoes
  •  tomato paste
  • chicken broth
  • fresh basil leaves
  • dried oregano
  • Butter
  • Flour
  • Parmesan
  • heavy whipping cream
  • salt and pepper and croutons to serve

How to Make Instant Pot Tomato Basil Soup

  • Turn the Instant Pot on in Saute mode and heat up the olive oil, add the chopped carrots, onions, celery, and garlic, and sauce until soft.
  • Add the canned tomatoes, tomato paste, sugar, chicken broth, fresh basil, and oregano, and give a good stir.
  • Put on the lid to the Instant Pot and make sure the valve is in the sealed position. Select Pressure Cook and time for 10 minutes. Allow to natural release.
  • While the ingredients are cooking add the butter and flour to a small pot on the stove and cook over medium heat, stirring constantly, until golden brown in color. Turn off the heat and wait for the Instant Pot to be finished.
  • Once the pressure has been released add the roux (butter and flour mixture) to the soup in the instant pot and stir.

Use an immersion blender to blend your ingredients.

  • Add the parmesan, cream, salt, and pepper and stir until nicely combined.
  • Serve immediately with some croutons and parmesan.

Tips Tricks and FAQs

  • If you have fresh tomatoes on hand you can substitute them instead of canned tomatoes if you prefer. 
  • Serve with a grilled cheese sandwich, a side salad, or a nice loaf of your favorite bread. 
Instant Pot Tomato Basil Soup

Storage

You will want to let your soup completely cool prior to storing it. Once cooled, store in the fridge in an airtight container. This will keep for up to 4 days. 

Instant Pot Tomato Basil Soup pin

Freezer

Tomato basil soup freezes really well. First, let it cool and then place it in a freezer-safe airtight container. I prefer to put mine in individual serving containers for the perfect grab-and-go lunch. This will last up to 6 months in the freezer. 

To thaw, place in the fridge overnight and warm up in the microwave or in a pot on the stove over medium heat.

Instant Pot Tomato Basil Soup

Instant Pot Tomato Basil Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Instant Pot Tomato Basil Soup is fast, creamy, flavorful, and full of so much goodness. It is the perfect way to cook a bowl of tomato basil soup. With only 10 minutes of prep time plus 40 more minutes you will be serving this perfect bowl of soup to your family in under an hour.

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Large Carrots, diced
  • 1 Large Onion, diced
  • 2 Stalks Celery, diced
  • 2 Garlic Cloves, minced
  • 3 (14.5oz) Cans Chopped Tomatoes
  • 3 Cups Chicken Broth
  • 1 Teaspoon Granulated Sugar
  • 2 Tablespoons Tomato Paste
  • 1/4 Cup Fresh Basil, chopped
  • 1 Teaspoon Oregano, dried
  • 1/2 Cup Butter, unsalted
  • 1/2 Cup All Purpose Flour
  • 1 Cup Parmesan
  • 1 Cup Heavy Whipping Cream
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • Croutons (for serving)

Instructions

  1. Turn the Instant Pot on in Saute mode and heat up the olive oil, add the chopped carrots, onions, celery, and garlic, and sauce until soft.
  2. Add the canned tomatoes, tomato paste, sugar, chicken broth, fresh basil, and oregano, and give a good stir.
  3. Put on the lid to the Instant Pot and make sure the valve is in the sealed position. Select Pressure Cook and time for 10 minutes. Allow to natural release.
  4. While the ingredients are cooking add the butter and flour to a small pot on the stove and cook over medium heat, stirring constantly, until golden brown in color. Turn off the heat and wait for the Instant Pot to be finished.
  5. Once the pressure has been released add the roux (butter and flour mixture) to the soup in the instant pot and stir.
  6. Add the parmesan, cream, salt, and pepper and stir until nicely combined.
  7. Serve immediately with some croutons and parmesan.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 336Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 77mgSodium: 884mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 7g

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