This velvety Instant Pot Tomato Basil Soup brings pure comfort in just 50 minutes. A perfect blend of garden-fresh flavors and creamy indulgence, this recipe delivers restaurant-quality results with minimal effort.
Packed with 10g of protein and bursting with vitamins, it’s a nutritious choice for busy weeknights or cozy weekend meals. The pressure cooker method intensifies the rich tomato essence while preserving the delicate basil notes, creating a soul-warming bowl that’s sure to become your new favorite.
Ingredients for Tomato Basil Soup
- Vegetables: 1 cup each of chopped carrots, onions, and celery – creates a flavorful base
- Tomato Base: 2 cans diced tomatoes (undrained) and 2 tbsp tomato paste for rich flavor
- Herbs: ¼ cup fresh basil (or 1 tbsp dried) and 1 tsp dried oregano for aromatic taste
- Liquids: 4 cups low-sodium chicken broth and 1½ cups half and half for creamy texture
- Roux Ingredients: ½ cup each of butter and all-purpose flour for thickening
- Cheese: 1 cup freshly grated parmesan adds wonderful depth
- Seasonings: 1 tsp salt and ¼ tsp black pepper for perfect balance
Step-by-Step Instructions
- Sauté Vegetables: Heat oil in Instant Pot, sauté carrots, onions, and celery for 2 minutes until fragrant
- Add Base Ingredients: Combine tomatoes, paste, broth, and herbs. Mix well
- Pressure Cook: Seal lid, set to high pressure for 5 minutes, followed by 5-minute natural release
- Prepare Roux: Meanwhile, cook butter and flour for 10 minutes until golden brown
- Blend Soup: Carefully blend soup in batches until smooth and silky
- Combine: Gradually mix pureed soup into roux, then return to pot
- Final Touch: Stir in cheese, half and half, and seasonings until perfectly combined
Cooking Techniques
Making a perfect roux is key to this soup’s creamy texture! When making your roux, keep stirring slowly and watch as the color changes to golden brown. This should take about 10 minutes – don’t rush this step.
The slow cooking develops a rich, nutty flavor that makes the soup extra special. If you’re new to blending hot liquids, fill your blender only halfway and cover the lid with a kitchen towel for safety.
Variations & Substitutions
Want to make this soup your own? Try these simple swaps:
- Use vegetable broth instead of chicken broth for a vegetarian version
- Swap half and half with coconut milk for a dairy-free option
- Add roasted garlic for extra depth
- Fresh herbs are amazing, but dried work well too! Remember: use 1/3 the amount if switching from fresh to dried
- Can’t have flour? Use cornstarch to thicken instead (mix with cold liquid first)
Serving Suggestions
This creamy tomato basil soup pairs beautifully with:
- Grilled cheese sandwiches for dipping
- A sprinkle of extra Parmesan and fresh basil on top
- Crunchy croutons or oyster crackers
- A side of warm, crusty bread
- A simple green salad with balsamic dressing
Storage Tips
This soup stays fresh in your fridge for up to 4 days in an airtight container. When reheating, warm it slowly over medium heat and stir often to keep that smooth texture.
You can freeze portions for up to 3 months – just thaw overnight in the fridge before reheating. Add a splash of cream or broth while reheating if needed to bring back the original consistency.
Instant Pot Tomato Basil Soup
Equipment
- Instant Pot
- Blender
- Large saucepan
Ingredients
- 1 Tablespoon olive oil
- 1 cup carrot chopped
- 1 cup onion chopped
- 1 cup celery chopped
- 2 14.5 ounce cans diced tomatoes undrained
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1/4 cup fresh basil leaves chopped, (or 1 Tbsp dried basil)
- 1 teaspoon dried oregano leaves
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add oil to the instant pot and turn to saute. Add carrots, onions and celery to the pot and saute for 2 minutes.
- Add diced tomatoes, tomato paste, chicken broth, oregano, and basil and stir to combine. Turn Instant pot off.
- Secure instant pot lid and set the valve to “sealing”. Cook on Manual/High Pressure for 5 minutes.
- When the timer beeps allow the pressure to naturally release for 5 minutes.
- Meanwhile, make the roux. Add butter to a large saucepan over medium-low heat. Once butter has melted, stir in the flour.
- Cook, stirring constantly for about 10 minutes or until the roux is a nice golden brown color.
- Pour the soup from the instant pot into a blender and blend until smooth (please do this in 2-3 batches, depending on how big your blender is).
- Add one cup of the pureed soup from the instant pot to the roux and stir to combine. The mixture will start to form a thick paste.
- Slowly add another 3 cups of soup to the roux. Add the roux mixture back to the instant pot and stir until smooth.
- Stir in the Parmesan cheese, half and half and salt and pepper. Tastes and add additional oregano and basil if desired, to taste.
