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Instant Pot Tomato Basil Soup: Savory & Creamy Recipe

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Instant Pot Tomato Basil Soup is a fast and easy pressure cooker dinner recipe featuring umami-rich tomatoes made into a creamy soup.

Instant Pot Tomato Soup Vertical 2

If you read this blog regularly, you probably know that we make a lot of soup, especially tomato soup! Is there anything better than a hot mug of tomato soup with a grilled cheese sandwich on a cold winter day?

One of the best soup recipes is this Instant Pot Tomato Basil Soup. My family loves this recipe, and I love it because it’s easy and inexpensive to make.

Why Make Soup in an Instant Pot?

I got my Instant Pot electric pressure cooker more than a year ago, and it’s become one of my favorite kitchen gadgets. The dish I use it for the most is soup. It has a pre-programmed soup setting, so it’s a totally seamless, dump-and-go meal.

However, you can make this easy one-pot recipe in any electric pressure cooker, not just Instant Pot brand.

This Instant Pot Tomato Basil Soup is packed with flavor and healthy veggies. Just a touch of heavy cream gives the soup richness without too many calories.

How to Make Savory Instant Pot Tomato Basil Soup

To start this recipe, dice up your veggies. You’ll need

  • One medium onion
  • Two large celery stalks
  • Two large carrots

You can sauté these in a bit of olive oil using the Instant Pot’s sauté setting.

The Instant Pot or electric pressure cooker is perfect for making creamy tomato-basil soup.

When the vegetables are softened, season with salt, black pepper, red pepper flakes, and dried basil. Then turn off the Instant Pot.

Stir in two cans of diced tomatoes, chicken broth, and a couple of bay leaves. If there are any browned bits on the bottom of the pot, use a wooden spoon to deglaze and scrape them up.

Next, lock the lid of the Instant Pot in place and cook the soup using the automatic soup setting. If you’re using another brand of pressure cooker, such as the Ninja Foodi, simply set the soup to cook at high pressure for 15 minutes.

When the cooking cycle ends, let the pressure release naturally for 10 minutes. Release the rest of the pressure manually and carefully unlock the lid. The tomato basil soup will be hot and steamy inside, so be careful!

Next, simply puree the soup smooth. An immersion blender is the best tool for pureeing hot soup. Fortunately, a decent immersion blender is inexpensive and so useful.

Use an immersion blender to puree this Instant Pot tomato soup.

Finish Instant Pot Soup with Cream

The final step in the recipe is to add a bit of heavy cream. If you don’t eat dairy, you can easily skip the cream, or use your favorite plant-based milk, like coconut or almond milk.

Can I Use Fresh Tomatoes?

I don’t recommend using fresh tomatoes for this recipe, as they have much higher water content. Your soup won’t have quite the same robust tomato flavor as canned tomatoes.

How to Serve Tomato Basil Soup

Tomato soup is the ultimate comfort food. It’s hot, creamy and satisfying, but also good for you. And it’s the perfect match for your grilled cheese sandwich. Of course, it also pairs well with salads, grilled chicken or beef.

If you want an even heartier tomato basil soup, you can add cooked small pasta (like orzo or ditalini) or cooked rice.

My favorite dishes to pair with creamy Instant Pot Tomato Soup include:

Instant Pot Tomato Soup 12

Instant Pot Creamy Tomato Basil Soup

Marsha Maxwell
Make the best tomato soup ever with the Instant Pot or electric pressure cooker! This Instant Pot creamy tomato basil soup is sure to be your new favorite soup recipe.
4.47 from 102 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups & Stews
Cuisine American
Servings 6 servings
Calories 155 kcal

Equipment

Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA

Ingredients
  

  • 1 medium yellow onion diced
  • 2 large stalks celery diced
  • 2 large carrots diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons dried basil
  • 2 bay leaves
  • 2 cans 14.5 oz. diced tomatoes
  • 2 cups chicken or vegetable broth
  • ½ cup heavy cream or whipping cream

Instructions
 

  • Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
  • Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
  • Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
  • Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.
  • Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.
  • Remove the bay leaves.
  • Puree the soup using an immersion blender.
  • Add the cream, and stir until well blended.
  • Taste and adjust seasonings as desired.

Nutrition

Serving: 11/4 cupsCalories: 155kcalCarbohydrates: 7gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 761mgFiber: 2gSugar: 4g
Keyword Instant Pot Creamy Tomato Basil Soup
Did you make this recipe?Let us know how it was!

Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links. If you buy a product using these links, we receive a commission. This helps with the cost of publishing recipes on this website.

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Comments

    • Christy says

      I grew up on Campbell’s tomato soup. It was always my favorite! But now I have made this soup multiple times! I have transitioned somewhat using water to sauté and coconut milk for the cream, making it Whole Food Plant based with no oil. Sooo good!

      Reply

    • Marsha Maxwell says

      It will freeze great without the cream in it, and you can add the cream just before serving. If you freeze soup that already cream in it, the cream might form little clumps. It will still taste great, but it doesn’t look as good. You might be able to smooth out the clumps with a whisk or blender. Good luck, Beth!

      Reply

  5. John says

    I have quart jars of tomatoes that we canned from the garden. Do you think 1 quart would suffice for this recipe? New to the IP and looking forward to trying this?

    Reply

    • Marsha Maxwell says

      Hi John – Yes, I think a quart of home canned garden tomatoes would be excellent for this recipe! A quart is a little more than two 14.5 oz cans, so maybe hold back 1/2 cup or so of the juice so your soup isn’t too watery.

      Reply

  7. Dawn says

    I made this tonight, it was so delicious! A nice warm and healthy family meal. I might lessen the red pepper flakes next time (for the kids) and use white pepper. Yummy! I will be sharing this with my IP-friends and making it again soon.

    Reply

  8. shelby says

    I love that I can eat this soup and stay low carb! My instant pot is getting a workout this week with the cold weather. This is great for hubby who works out in the cold and takes it in a thermos so he has a hot meal at lunch also! Thank you so much for this recipe!

    Reply

  9. Dale says

    Yum. Made this last night and it was delish paired with grilled cheese sandwiches…so easy and budget friendly compared to prices charged from nearby restaurants. Thanks for sharing.

    Reply

  10. Karen says

    Made this tonight with grilled cheese, added a little sugar to cut some acid from the canned tomatoes. It is delicious and I will make this again.

    Reply

  12. Mommabear says

    My first time trying tomato soup, I made this one and it was so yummy. I changed it a little I put in half chicken half vegetable broth.

    Reply

  13. Vivian says

    This soup is so incredibly delicious! I had been searching for a tasty IP tomato soup and this is it! I added two cloves of garlic and a fresh tomato because it was starting to go bad so why not?! Thank you for this recipe !

    Reply

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