Pressure Cooker | October 5, 2017

Creamy Tomato Basil Soup {Instant Pot instructions too!}

Have you been in search of the ultimate tomato soup? THIS IS IT! creamy homemade tomato soup with a touch of fresh basil and load of healthy hearty veggies to give this creamy tomato basil soup rich full flavor. I’ve updated this recipe in instant pot instructions so you can make it on the stove-top or in the pressure cooker!

Tomato Basil Soup in four bowls of different sizes

This creamy tomato soup is full of veggies (which no one will know!) with little cream and a little parmesan cheese to smooth and balance out the tomatoes. Most recipes call for canned tomatoes, but not this one- which is why I LOVE this recipes. It is ALL FRESH!

How to make Tomato Basil Soup from scratch.

We are going to start by making a  MIREPOIX. {sounds like meer-pawh}. A mirepoix is often a base for several kind of dishes, most common is broth and soups. Mirepoix often starts with 2 parts onion, one part celery, one part carrot. We’re going to do something similar.

fresh basil, tomatoes, carrots, and onions

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.

chopped tomatoes, peppers, carrots, basil, and onions

How to cook tomato soup?

Three different ways to cook tomato basil soup

  1. stove top :) just simmer in your big pot. Fresh tomatoes need to simmer for a while because tomatoes are quite acidic so just let the veggies slowly simmer for 30 min or so. .
  2. crock pot. Let all the veggies simmer all day while you’re at work! Come home and complete the rest.

chopped veggies in a slow cooker

How to make Instant Pot Tomato Basil Soup

3. Instant Pot!

You can make an incredible tomato soup in the instant pot in quite less time than the other cooking methods. It will be full of as much or more flavor than simmering for several hours too. That is the beauty of the instant pot.

Step One: Throw all your veggies into the instant pot with broth or water. Seal and cook for 10 minutes high pressure, and let slow release for at least 10 minutes.

chopped veggies, now cooked, in a pressure cooker

Step Two: When the  vegetables have cooked or simmered they belong in the blender. Blend until smooth and creamy. I love using my blendtec because it doesn’t leave any clumps or skins behind. If your soup is piping hot make sure you vent when you’re blending.

cooked veggies in a blender

Transfer back to a pot and stir in cheese and cream. Stir until cheese is melted and incorporated.

4 bowls of tomato basil soup

Serve immediately! It’s a family favorite and I promise everyone will love it!

 

5 from 1 vote
4 bowls of tomato basil soup
Tomato Basil Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Creamy tomato basil soup, perfect for fall evenings. 

Course: dinner
Cuisine: American
Keyword: instant pot tomato soup, tomato basil soup
Servings: 6
Calories: 212 kcal
Author: Desarae
Ingredients
  • 3 lbs of red ripe tomatoes or if you are in a pinch 3 cans or half and half
  • 1/2 cup basil chopped
  • 4 cups broth chicken or vegetable
  • 1 small onion about 1 cup chopped
  • 4 celery stalks 1 cup chopped
  • 3 large carrots 1 cup chopped
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 cup fresh grated parmesan cheese
  • 2 cups half and half
  • 1 tsp dried basil
Instructions
Slow Cooker Instructions
  1. Combine broth, vegetables, garlic and salt in a slow-cooker. Let cook on low for 6-8 hours or high 3-4 hours.

  2. Before serving place half of slow-cooker contents in blender and blend.
  3. To the second half of vegetables add half and half in the blender and blend at the same time.
  4. Place back in slow-cooker, stir in cheese and basil.
  5. Serve
Pressure Cooker Instructions
  1. rough chop all veggies, garlic and onion and place in pressure cooker with broth and dried basil.
  2. cook high 10 minutes and allow to slow release at least 10 minutes.
  3. Blend in high powered blender until smooth and creamy.
  4. Return to pressure cooker and put on staute setting (if you don't have this setting return to a pan) and heat to slow simmer. add cream and parmesan cheese. Stir until incorporated and serve.
Stove Top instructions
  1. Combine broth, vegetables, garlic and salt in a large pot or stock pot. Bring to a boil and then turn down to simmer for about 30 minutes. 

  2. Blend cooked veggies and broth in blender or use an immersion blender. Combine cheese and half and half. Serve. 

Recipe Video

one bowl of tomato soup with cheesy breadstick dipping in
Recipe Notes

If cooking the soup over the stove top make sure to let the veggies and tomatoes simmer for at least 30 minutes to ensure the acidity of the tomatoes has cooked out. 

Nutrition Facts
Tomato Basil Soup
Amount Per Serving (1 g)
Calories 212 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 1235mg54%
Potassium 849mg24%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 10g11%
Protein 8g16%
Vitamin A 7895IU158%
Vitamin C 36.5mg44%
Calcium 239mg24%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

13 thoughts on “Creamy Tomato Basil Soup {Instant Pot instructions too!}

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  1. 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.

    1. 5 stars
      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.

  2. 5 stars
    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!

    1. 5 stars
      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.

    1. 5 stars
      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!