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Instant Pot Tomato Basil Soup Recipe Instant Pot Tomato Basil Soup Recipe


Instant Pot Tomato Basil Soup Recipe

Written by: Emily Smith

This instant pot tomato basil soup is my go-to comfort food. It's rich, creamy, and bursting with flavors from fresh basil and ripe tomatoes. Quick, easy, and oh-so-delicious!

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Sliding into my kitchen, I grab my trusty Instant Pot. A flicker of excitement catches hold as I start this culinary ride. Today, we're playing with a classic, an all-time favorite - tomato basil soup. One taste of this warming bowl of goodness and you'll be hooked, I promise. Imagine the sweetness of ripe tomatoes mingling with aromatic basil, all rounded up with a touch of creaminess. Easy to whip up and just so darn comforting, it's the perfect meal to cozy up with. Now, let's get cooking!

Ingredients for Tomato Basil Soup in the Instant Pot

  • Olive oil: Adds richness and depth of flavor to the soup, enhancing the overall taste and providing a smooth texture.
  • Onion: Provides a sweet and savory base flavor to the soup, adding depth and complexity to the overall taste.
  • Garlic: Infuses the soup with a delicious aroma and a subtle, savory flavor that complements the tomatoes and basil.
  • Diced tomatoes: The main ingredient of the soup, provides a rich tomato flavor and chunky texture to the dish.
  • Tomato sauce: Adds a concentrated tomato flavor and helps thicken the soup for a hearty and satisfying consistency.
  • Vegetable broth: Enhances the savory flavor of the soup and adds depth to the broth, making it more robust and flavorful.
  • Sugar: Balances the acidity of the tomatoes, enhancing their natural sweetness and creating a more well-rounded flavor profile.
  • Fresh basil leaves: Infuses the soup with a fresh, herbaceous flavor and adds a pop of color for visual appeal.
  • Heavy cream: Adds richness and creaminess to the soup, creating a velvety texture and balancing the acidity of the tomatoes.

Kitchen Tools Required for This Instant Pot Soup Recipe

  • Instant Pot: Essential for pressure cooking the soup quickly, infusing flavors, and achieving a smooth and creamy texture.
  • Immersion Blender: Perfect for blending the soup to a smooth consistency right in the pot, without the need to transfer.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (14 oz each) diced tomatoes
  • 1 can (14 oz) tomato sauce
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion and garlic, sauté until softened.
  3. Add the diced tomatoes, tomato sauce, vegetable broth, sugar, salt, and pepper.
  4. Close the lid, set to high pressure for 5 minutes.
  5. Quick release the pressure, open the lid, and stir in the basil and heavy cream.
  6. Use an immersion blender to blend the soup until smooth.
  7. Serve hot, garnished with additional basil leaves if desired.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 20 g | Protein: 4 g | Total Fat: 18 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 40 mg | Sodium: 700 mg | Dietary Fiber: 5 g | Sugar: 12 g | Calcium: 150 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 1000 µg | Vitamin C: 30 mg

Tips for Making Instant Pot Tomato Basil Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed, excluding the heavy cream and fresh basil.
  • Let the soup cool completely before refrigerating in an airtight container for up to 3 days.
  • When ready to serve, reheat the soup on the stove, then stir in the heavy cream and fresh basil before serving.

Freezing Instructions

  • Cool the soup completely before transferring it to a freezer-safe container.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To serve, thaw the soup overnight in the refrigerator and reheat on the stove. Stir in the heavy cream and fresh basil before serving.

One interesting fact about this instant pot tomato basil soup recipe is that adding a pinch of baking soda while cooking tomatoes can help neutralize the acidity and balance the flavors of the soup. It's a handy trick to have up your sleeve for a smoother, more well-rounded taste!

Common Questions About Making Tomato Basil Soup in the Instant Pot

Can I use fresh tomatoes instead of canned tomatoes?
Yes, you can substitute fresh tomatoes for canned tomatoes. Use about 2 pounds of fresh tomatoes, peeled and diced, in place of the canned tomatoes.
How long can I store the leftovers?
You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months.
Is there a dairy-free alternative to heavy cream?
You can use coconut cream or a dairy-free milk alternative like coconut milk or almond milk as a substitute for heavy cream.
Can I omit the sugar from the recipe?
Yes, you can omit the sugar if you prefer. The sugar is added to balance the acidity of the tomatoes, but you can adjust the seasoning to suit your taste.

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