Easy and simple to make, Homemade Instant Pot Tomato Basil Soup is perfect for year ’round but it really hits the spot on a cold winter’s day!
It has comforting flavors that both adults and kids will love, especially when served with Oyster crackers, Crusty bread or grilled cheese Sandwich!
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Hello All!
I hope you all had a great Christmas!
We had a joyful Christmas and we are now getting ready to welcome New Year.
We are throwing a New year Party at our home and I have started planning my menu.
So, my plan is to make Appetizers, Drink, and dessert at home and will order the main course from outside.
Well, it’s that time of the year again.
One holiday party after another that keeps coming in between you and eating healthy.
It’s almost like you can’t avoid it.
Thanksgiving is easier to handle because it’s a one-day kinda event but eating in December is like a marathon.
First Christmas eve then New Year Eve. Ah….
With all the family events and gatherings tend to revolve around Calorie filled food.
It’s safe to say that Santa isn’t the only one who over-indulges over Christmas. Hahaha….
But making healthy eating choices is not hard and it is 100% possible during holidays.
I always make sure my family eats healthy yet filling and nutritious food in between the parties.
We prefer soups, stews and salads before and after-parties.
Out of all soup, my son loves this Instant Pot Tomato Basil Soup. A few years back, he tried Costco’s Creamy Tomato Basil Soup and loved it.
So he asked me to make it at home. I came up with my version and he just loved it. Yayyy…
He said you should share this recipe on Blog too. 🙂
The Tomato basil soup is the easiest soup EVER and it’s so fresh and vibrant.
To make this recipe, you will only need a handful of ingredients and less than 20 minutes.
Canned San Marzano whole tomatoes and basil are the star ingredients of this soup. Fresh basil will give you the brightest flavor and aroma.
This is one of those soups that I can really eat all year round, and my family loves it too!
It’s packed with “hidden veggies” like carrots, celery, and onion, which add to the flavor and make me feel even better about how much my son enjoys it.
Ingredients required to make this recipe.
- San Marzano Tomatoes
- Olive oil
- Garlic
- Onion
- Celery
- Carrots
- Fresh Basil
- Italian Seasoning
- Vegetable stock
- salt and pepper
- Sugar
- Heavy whipping cream
How to make Instant Pot Tomato Basil Soup? Step by step process:
Set the Instant Pot to saute mode and heat oil. Add Garlic, onion, celery, and carrots. Cook for a minute. (Photo 1 and 2)
Now add San Marzano Tomatoes, Salt, pepper, Italian seasoning, broth, and basil. (Photo 3 to 6)
Close the Instant Pot with pressure valve to sealing. (Photo 7)
Set the Instant Pot to Manual/Pressure Cook for 8 minutes under high pressure. Followed by natural pressure release. (Photo 8)
Open the Instant Pot, and carefully puree the soup using an immersion blender. (Photo 9 and 10)
Set the Instant Pot to Saute mode. Stir in sugar and cream. Cook it for 2 minutes. (Photo 11 and 12)
Turn off the IP.
Ladle soup into bowls, sprinkle some cayenne pepper(Optional) for an extra kick.
Enjoy hot with crunchy Oyster crackers, croutons, crusty bread or grilled cheese sandwich. If you want to go fancy, serve it in a bread bowl.
Notes and Pro-tips
- To get perfectly smooth tomato basil soup, Sieve the soup after blending with an immersion blender (a.k.a. a stick blender). We don’t prefer smooth tomato soup, so I avoid straining the soup.
- If you don’t have immersion, you can still achieve that nice consistency by Blending the soup ingredients into the regular blender or food processor. Let the ingredient cool down and add them in small batches and only fill up the blender halfway to avoid messy splashes.
- If you crave a tomato soup that’s on the chunkier side, simply don’t sieve them and don’t blend it as much.
- In order to cut the acid, I have added a little bit of sugar and carrots. You make skip the sugar if you want to or may add agave or honey(If not Vegan).
- To make it vegan, substitute heavy whipping cream with Coconut cream.
- To make it spicy, add Serrano chilies or chili flakes with all the ingredients.
- If you don’t have fresh Basil, use dried 1/2 tbsp basil.
- Don’t worry, if you don’t have an Instant pot, you can make this soup on the stovetop too. Please refer recipe card for the stovetop and Instant Pot version.
- If you are on diet, skip the olive oil and sauté the onions and garlic in a drop of water instead. And also avoid sugar and add more carrots instead.
- Not a fan of canned tomatoes, don’t worry. Substitute them with fresh tomatoes. It will taste good too. The difference will be, you won’t get that bright color red color and the soup will be a little bit thinner side.
Quick FAQs –
Can we double the recipe?
Yes, You can double the recipe in your 6qt and 8Qt instant pot.
Can you freeze this soup?
This soup freezes very well. After grinding the soup, let it cool down. Place in an airtight container or freezer-safe bags and freeze it. This stays good for up to 3 months. When you are ready to serve, thaw overnight in the fridge and microwave it for 3 to 4 minutes or until hot.
Just don’t add heavy whipping cream if you are storing this soup. Add only when you are ready to eat.
What can be served with Tomato Basil soup?
You can serve this soup with –
Or top it up with
- Croutons
- Oyster crackers
- Garlic sticks
- We Love this soup with plain Rice too.
Can we make this soup with Crushed or diced tomatoes?
Yes, you can make it with Crushed or Diced Tomatoes. But you won’t get the deep color and taste like San Marzano Tomatoes.
Do try this Instant Pot soup. There really is no excuse not to eat a healthy meal when you can whip up something like this in such a short space of time.
Do You enjoy soups? Here are some easy and delicious Instant Pot soup ideas:
★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.
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Instant Pot Tomato basil Soup
Ingredients
- 28 oz - Canned San Marzano Tomatoes
- 2 tbsp - Extra virgin Olive oil
- 1 tsp - Garlic
- 1/2 cup - Onion chopped
- 1/3 cup - Celery chopped
- 1 cup - Carrots chopped
- 1/4 cup - Fresh Basil
- 1 tsp - Italian Seasoning
- 1 cup - Vegetable stock
- Salt and pepper to taste
- 2 tbsp - Sugar
- 1/4 cup - Heavy whipping cream
Instructions
- Set the Instant Pot to saute mode and heat oil. Add Garlic, onion, celery, and carrots. Cook for a minute.
- Now add San Marzano Tomatoes, Salt, pepper, Italian seasoning, broth and fresh basil.
- Close the Instant Pot with pressure valve to sealing.
- Set the Instant Pot to Manual/Pressure Cook for 8 minutes under high pressure. Followed by natural pressure release.
- Open the Instant Pot, and carefully puree the soup using an immersion blender.
- Set the Instant Pot to Saute mode. Stir in sugar and cream. Cook it for 2 minutes.
- Turn off the IP.
- Ladle soup into bowls sprinkles some cayenne pepper (Optional) for an extra kick.
- Enjoy hot with crunchy Oyster crackers, croutons, crusty bread or grilled cheese sandwich. If you want to go fancy, serve it in a bread bowl.
For Stovetop Version
- Heat oil in a soup pan. Add Garlic, onion, celery, and carrots. Cook for a minute.
- Now add San Marzano Tomatoes, Salt, pepper, Italian seasoning, broth, and basil. You need to add 3 cups broth instead of 1 cup.
- Cover the pan and let it cook for 15 to 20 minutes on medium heat.
- Open the lid, switch off the flame and carefully puree the soup using an immersion blender.
- Turn on the flame. Stir in sugar and cream. Cook it for 2 minutes on medium heat.
- Tomato Basil Soup is ready.
Don't Forget to watch quick Video
Notes
- To get perfectly smooth tomato basil soup, Sieve the soup after blending with an immersion blender (a.k.a. a stick blender). We don't prefer smooth tomato soup, so I avoid straining the soup.
- If you don't have immersion, you can still achieve that nice consistency by Blending the soup ingredients into the regular blender or food processor. Let the ingredient cool down and add them in small batches and only fill up the blender halfway to avoid messy splashes.
- If you crave a tomato soup that’s on the chunkier side, simply don’t sieve them and don't blend it as much.
- In order to cut the acid, I have added a little bit of sugar and carrots. You make skip the sugar if you want to or may add agave or honey(If not Vegan).
- To make it vegan, substitute heavy whipping cream with Coconut cream.
- To make it spicy, add Serrano chilies or chili flakes with all the ingredients.
if you don't have fresh Basil, use dried 1/2 tbsp basil. - Don't worry, if you don't have an Instant pot, you can make this soup on the stovetop too. Please refer recipe card for the stovetop and Instant Pot version.
If you are on diet, skip the olive oil and sauté the onions and garlic in a drop of water instead. And also avoid sugar and add more carrots instead. - Not a fan of canned tomatoes, don't worry. Substitute them with fresh tomatoes. It will taste good too. The difference will be, you won't get that bright color red color and the soup will be a little bit thinner side.
- Adjust the consistency by adding some water or broth.
- For quick FAQs, please scroll the page up.
Nutrition
See you all in 2020. Until then Have fabulous rest of the holidays, thank you and Happy Cooking ♥.
Warm Regards,
Dhwani.
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