Looking for the best tomato basil soup recipe? This creamy tomato soup is rich, velvety, and bursting with the flavor of fresh basil and ripe tomatoes. It’s healthy, comforting, and can be made in the Instant Pot, on the stovetop, or in the slow cooker.
Why This Recipe Works
Creamy yet light: A touch of cream and parmesan adds richness without heaviness.
Loaded with hidden veggies: Packed with onions, carrots, and tomatoes for nutrition and flavor.
Versatile: Make it in the Instant Pot, on the stove, or in the slow cooker.
Perfectly balanced: Fresh basil and a splash of balsamic vinegar make every bite vibrant.About The Ingredients
Fresh Tomatoes: Use ripe Roma or vine-ripened tomatoes for the best homemade creamy tomato soup flavor.
Fresh Basil: Adds that classic Italian aroma—don’t skip it!
Bone Broth: Adds protein and richness for a healthier tomato soup. Can use regular broth or veggie broth also.
Parmesan Cheese: Creates that smooth, creamy finish.
How to make Creamy Tomato Soup
1. Rough chop garlic and onion. Saute in a little bit of olive oil until they are softened. They do not need to be chopped to small because we are going to cook them down and even blend them later.
2. Add in your tomatoes and broth. Boil for 20 minutes. Remove from heat and add basil. Using an immersion blender blend everything together.
3. In a separate pan melt butter, whisk in flour and let bubble for about 1 minute. Slowly Stir in about a cup of soup. Then add to the soup.
4. Add in balsamic vinegar, cream and parmesean cheese.
Three different ways to cook tomato basil soup
- Pressure Cooker - this method is the fastest, and provides a cooked all day taste.
- Stove Top - Follow the same instructions, except simmer everything in a 5qt stock pot. Fresh tomatoes need to simmer for a while because tomatoes can be acidic, so we recommend 30 minutes or more. Blend, and then add parmesan and cream.
- Slow Cooker - Cook veggies, broth, and seasonings on low for 6-8 hours. Blend, and then add parmesan and cream.
Instant Pot Tomato Soup FAQ
Add a pinch of baking soda to your soup. This will neutralize the acid, and also help the cream from curdling.
If you want to thicken your tomato soup, whisk together 2 tablespoon of corn starch and 3 tablespoon of water. Whisk this into your hot soup to thicken
This pressure cooker tomato soup will last 3-5 days in the fridge in an airtight container. Reheat in the microwave or in a saucepan on the stove.
Yes! Just sub the equivalent weight for your preference.
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Creamy Tomato soup
Ingredients
- 2-4 tbsp olive oil
- 2 tbsp sea salt
- 6 garlic cloves
- 2 onion about 1 cup chopped
- 8 cups red ripe tomatoes chopped or you can use canned tomatoes
- 4 cups bone broth can you vegetable broth
- ½ cup basil chopped
- 4 tablespoon balsamic vinegar
- 4 tbsp butter
- 4 tbsp flour
- ½ cup fresh grated parmesan cheese
- 1 cup heavy cream
Instructions
Stove Top Instructions
- In a large pot over medium heat sauté your garlic and onions in olive oil until soft.
- Add your tomatoes and broth. Bring to a boil. Cover and let simmer for 20-30 minutes. After cooking turn off heat. Add basil and use an immersion blender to blend soup until smooth.
- Add in balsamic vinegar, cream, parmesan cheese. Stir until smooth. Season with salt to taste.
Instant pot instructions
- Rough chop your veggies. They do not need to be chopped to small because we are going to cook them down and even blend them later.
- Set your pressure cooker to saute. Add olive oil, garlic and onions and cook for a few minutes.
- Add salt, tomatoes and broth. Seal lid, and set pressure cooker to high and cook for 10 minutes. Allow a 10 minutes natural release.
- Release remaining steam and remove lid. Add Basil. Blend the contents. You can use an immersion blender, or transfer to a blender to blend.
- Stir in fresh grated parmesan cheese, heavy cream and balsamic vinegar.
- Serve with additional fresh grated parmesan, croutons, or grilled cheese.
Video
Notes
- Pressure Cooker - this method is the fastest, and provides a cooked all day taste.
- Stove Top - Follow the same instructions, except simmer everything in a 5qt stock pot. Fresh tomatoes need to simmer for a while because tomatoes can be acidic, so we recommend 30 minutes or more. Blend, and then add parmesan and cream.
- Slow Cooker - Cook veggies, broth, and seasonings on low for 6-8 hours. Blend, and then add parmesan and cream.
Nutrition
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Valleycat1 says
I suppose there are people for whom saving perhaps 10 minutes or so makes using the instant pot worth owning. And yes, I know from friends that there are lots of other things that are easy and quicker in an IP, but this soup recipe isn’t one of them.
DS says
Our whole family loves this recipe! After it's done in the pressure cooker, I add the fresh basil and blend it with everything else.
Melissa says
In the recipe it says when pressure cooking you added dried basil. I have fresh. Will it work?
Desarae says
yeah the recipe calls for both dried and fresh basil, mostly because the fresh basil has a pretty mild flavor after its cooked. Just add more fresh basil than what the recipe calls for!
Mary says
What kinds of tomatoes did you use?
Desarae says
I use what ever look the best at the store. For this recipe I used roma, because they were a deep red and ripe. You can use whatever will have the best flavor and color! Although, I'd suggest not to use cherry tomatoes they are much sweeter.
krystal says
Okay, and now where can I find the recipe for those gorgeous breadsticks??
Desarae says
They are from Trader Joes!! Cheesy Breadsticks
Bev says
I used an immersion blender in crockpot instead of mixing half at a time. And instead of half and half I added 8 oz cream cheese. Wonderful!
Kerrie EDwards says
In love! My favorite soup and love that you can throw it in the slowcooker! Wow, what a difference a blendtec would make with this recipe rather than my old blender!;)
Desarae says
I love everything you can throw in the slowcooker too. The blendtec seriously makes them so so smooth! I especially love to use it for the cheddar cauliflower soup.
Stacey says
Looks delicious!
Kadee says
Made this today! Love it!
Robert says
What a great recipe! My variation this weekend will be to add a package cream cheese at the end. I love the tangy flavor it brings and an excellent alternative to cream.
Jeanette says
This looks incredibly easy and incredibly tasty. Thanks for sharing!