Have you been in search of the ultimate instant pot tomato soup? THIS IS IT! creamy tomato basil soup with a touch of fresh basil and load of healthy hearty veggies to give this creamy tomato basil soup rich full flavor. We are also including stovetop and slow cooker instructions for those who do not have a pressure cooker.
Why This Recipe Works
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. This recipe combines fresh tomatoes and canned tomatoes for that classic tomato soup flavor.
About The Ingredients
A few things to note about the ingredients:
Fresh tomatoes - make sure you select a nice, ripe, tomato. You want a tomato with lots of flavor.
Fresh basil - this recipe calls for both fresh and dried basil, and we really recommend adding both. It rounds off the flavor of the tomatoes nicely.
Broth - we suggest veggie broth, but you can also use chicken.
How to make Instant Pot Tomato Soup
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.
1. 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.
2. Set your pressure cooker to saute. Add 2 teaspoon oil to the pot. Add onions and cook for a few minutes.
3. Add in garlic and cook until fragrant.
4. Add remaining vegetables to the pot (celery, carrots, tomatoes, fresh basil and canned tomatoes).
5. Add in salt and dried basil.
6. Pour in vegetable broth. Seal lid, and set pressure cooker to high and cook for 10 minutes. Allow a 10 minutes natural release.
7. Release remaining steam and remove lid. Blend the contents. You can use an immersion blender, or transfer to a blender to blend.
8. Stir in fresh grated parmesan cheese.
9. Stir in half and half. Season with salt and pepper to taste.
10. Serve with additional fresh grated parmesan, croutons, or grilled 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.
More Recipes You May Enjoy
Instant Pot Summer Corn Chowder
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Instant Pot Tomato Soup
Equipment
- Pressure Cooker
Ingredients
- 4 tbsp butter
- 2 onion about 1 cup chopped
- 6 garlic cloves
- ½ carrots chopped
- ½ cup celery chopped 1 cup chopped
- 6 cups red ripe tomatoes chopped I prefer on the vine or fresh from the garden
- 10 oz canned whole tomatoes
- ½ cup basil chopped
- 2 teaspoon salt more to taste
- 4 cups vegetable broth can use chicken broth
- ½ cup fresh grated parmesan cheese
- 1 cup heavy cream
- 4 tablespoon balsamic vinegar
Instructions
Stove Top Instructions
- In a large pot over medium heat add your butter and onions. Sauté for a few minutes until soft.
- Add your garlic, salt, carrots and celery. Stir together and cook for 1-2 minutes.
- Add your tomatoes and broth. Bring to a bowl then let 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. (You can transfer to a blender to blend too)
- 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 butter to the pot. Add onions and cook for a few minutes.
- Add in garlic and cook until fragrant.
- Add salt and remaining vegetables to the pot (celery, carrots, tomatoes, and canned tomatoes).
- Pour in vegetable 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.
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!