Creamy Tomato soup

5 from 11 votes

In search of the ultimate instant pot 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. We are also including stovetop and slow cooker instructions for those who do not have a pressure cooker.

Prep Time15

Cook Time10

Time for pot to come to pressure + Natural release time25

Total Time50

Course: dinner, Soup

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 172kcal

Author: Kadee & Desarae

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

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

Can I sub the fresh tomatoes for canned or vice versa?

Yes! Use the equivalent weight of your preference.

What if I feel my soup is too acidic?

Add a pinch of baking soda to your soup. This will neutralize the acid, and also help the cream from curdling.

What if I want my soup to thicker?

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

How long does this soup last?

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.

Nutrition