I had to share my Creamy Tomato Basil Soup after one surprising pantry ingredient and a simple Instant Pot step produced a result I did not expect.

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I wasnt expecting to fall for a soup so fast, but this Creamy Tomato Basil Soup hooked me on the first taste. I love how crushed tomatoes come alive and bright fresh basil leaves somehow make it feel like summer in a bowl.

It’s not just another Instant Pot Tomato Bisque that plays it safe; there’s a little tang, a tiny heat, something almost secret. I kept thinking about the leftovers and how easy it is to tweak so I kept coming back for more.

You’ll want a bowl ASAP.

Ingredients

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Tomatoes: rich in lycopene and vitamin C tangy sweet low in calories.
Fresh basil gives bright herbal flavor vitamin K and antioxidants adds aromatic lift.
Olive oil adds healthy fats silky mouthfeel helps absorb nutrients slightly fruity.
Onions provide natural sweetness fiber and quercetin they deepen savory flavor when softened.
Carrots bring natural sweetness beta carotene and fiber they also boost color.
Garlic gives punchy aroma allicin may help health small calories big flavor.
Cream makes soup rich and smooth adds fat and calories comforting mouthfeel.
Parmesan adds umami saltiness some protein and calcium great for finishing touch.

Ingredient Quantities

2 tbsp olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

3 garlic cloves, minced

1 (28 ounce) can crushed tomatoes

2 tbsp tomato paste

2 cups low sodium chicken broth or vegetable broth, your choice

1 tsp sugar

1/2 cup heavy cream or half and half

1/3 to 1/2 cup fresh basil leaves, packed, chopped

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes, optional

1 tbsp balsamic vinegar or lemon juice, optional

2 tbsp unsalted butter, optional for extra richness

1/4 cup freshly grated Parmesan cheese, optional garnish

How to Make this

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1. Turn Instant Pot to Sauté, add 2 tbsp olive oil; when hot toss in 1 chopped medium yellow onion and 2 chopped carrots, cook until soft about 5-7 minutes, stir often so they dont brown too fast.

2. Add 3 minced garlic cloves and 2 tbsp tomato paste, cook 30-60 seconds until fragrant, scrape any browned bits off bottom with a wooden spoon so it wont give a burn warning.

3. Pour in 1 (28 oz) can crushed tomatoes and 2 cups low sodium chicken or vegetable broth, stir in 1 tsp sugar, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Give the bottom another scrape so everything’s deglazed.

4. Secure lid, set valve to sealing, pressure cook on High for 10 minutes. Let it natural release for 5 minutes, then quick release the rest of the pressure carefully to avoid splatter.

5. Remove lid, use an immersion blender right in the pot to puree until smooth, or ladle in batches into a blender but vent lid and hold towel over it cause hot soup will splash.

6. Set Instant Pot back to Sauté on low, stir in 1/2 cup heavy cream or half and half and 2 tbsp unsalted butter if using for extra richness, simmer 2-3 minutes to warm through.

7. Stir in 1/3 to 1/2 cup packed chopped fresh basil and 1 tbsp balsamic vinegar or lemon juice if using, taste and adjust salt or a pinch more sugar if it tastes too acidic. Basil late keeps it bright so dont add it too early.

8. If you want it silkier, strain through a fine mesh sieve or blend longer; for chunkier leave it as is. Finish with 1/4 cup freshly grated Parmesan stirred in or sprinkled on top when serving.

9. Serve hot with crusty bread or grilled cheese, garnish extra basil leaves and a drizzle of cream if you like, and store leftovers in fridge up to 4 days or freeze for longer.

Equipment Needed

1. Instant Pot (6 quart electric pressure cooker)
2. Wooden spoon or heatproof spatula for stirring and scraping
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Immersion blender, or regular blender plus a kitchen towel to hold the lid cause hot soup will splash
8. Fine mesh sieve and a large bowl if you want the soup extra silky
9. Ladle, serving bowls and oven mitts or potholders for handling the hot pot and lid

FAQ

Q: Can I make this dairy free? A: Yes. Swap the heavy cream for full fat coconut milk, unsweetened oat creamer, or a blender batch of soaked cashews, or just skip it and finish with a couple tablespoons of olive oil for richness, you'll still get a creamy soup.

Q: Can I use fresh tomatoes instead of canned? A: Yep. Use about 2 pounds of ripe tomatoes, blanch, peel and chop or roast them first for more flavor, you might need a few extra minutes under pressure or a bit longer simmer time to break them down.

Q: How long do I pressure cook it in the Instant Pot and do I natural release? A: Cook on High for 8 to 10 minutes, let it natural release for about 10 minutes then quick release the rest; that gives the veggies time to soften and keeps things from sputtering when you open it.

Q: Can I freeze this soup? A: Yes, but freeze before you add the cream or butter. Thaw and reheat gently, then stir in cream or butter at the end so it doesnt split. Ice cube trays work great for small portions.

Q: My soup is too acidic, how do I fix it? A: Stir in the 1 tsp sugar the recipe calls for, or add a splash of balsamic vinegar or a pinch more butter or cream to smooth it out, taste as you go because a little goes a long way.

Q: Can I substitute dried basil or add more herbs? A: You can, but dried is stronger so start small. If you dont have fresh, begin with 1 to 2 teaspoons dried basil, add after cooking and taste; fresh basil added at the end gives the brightest flavor though.

Instant Pot Tomato Basil Soup: Savory & Creamy Recipe Substitutions and Variations

Heavy cream or half and half: whole milk + 2 tbsp melted butter per cup to mimic richness; for dairy free use full fat coconut milk; or cashew cream (soak 1/2 cup cashews then blend with water) for a silky finish.
Fresh basil: 1 to 2 tbsp dried basil (use less cuz it’s more concentrated), or 2 tbsp pesto stirred in at the end, or a handful of fresh spinach for color if you dont have basil.
Low sodium chicken or vegetable broth: equal parts water + 1 to 2 tsp bouillon or stock concentrate; or mushroom broth for extra umami, or plain water with a pinch more salt and herbs if needed.
Crushed tomatoes: one 28 oz can whole peeled tomatoes, pulsed/blended until crushed; or 2 cups tomato sauce + 1 cup diced tomatoes; or use fire roasted tomatoes for a smoky twist.

Pro Tips

1. Bloom the tomato paste and garlic a little longer than you think, let the paste darken slightly so the soup tastes deeper, then really scrape the bottom so you avoid any burn warnings. dont rush this step, it makes a big difference.

2. Toss a Parmesan rind into the pot while it’s pressure cooking, it gives savory richness without adding salt. Take the rind out before you blend, you dont want chewy bits in the finished soup.

3. For super silky texture blend well with an immersion blender then stir in cold cream and butter off the heat so it emulsifies and stays glossy. If you want it absolutely velvety, push it through a fine mesh sieve after blending.

4. Add basil and the vinegar or lemon at the very end, taste and only then tweak salt or a pinch more sugar. Fresh herbs and acid lose their brightness if cooked too long, so save them for the finish.

Instant Pot Tomato Basil Soup: Savory & Creamy Recipe

Recipe by Jot Punji

0.0 from 0 votes

I had to share my Creamy Tomato Basil Soup after one surprising pantry ingredient and a simple Instant Pot step produced a result I did not expect.

Servings

servings

Calories

221

kcal

Equipment: 1. Instant Pot (6 quart electric pressure cooker)
2. Wooden spoon or heatproof spatula for stirring and scraping
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Immersion blender, or regular blender plus a kitchen towel to hold the lid cause hot soup will splash
8. Fine mesh sieve and a large bowl if you want the soup extra silky
9. Ladle, serving bowls and oven mitts or potholders for handling the hot pot and lid

Ingredients

2 tbsp olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 tbsp tomato paste
2 cups low sodium chicken broth or vegetable broth, your choice
1 tsp sugar
1/2 cup heavy cream or half and half
1/3 to 1/2 cup fresh basil leaves, packed, chopped
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional
1 tbsp balsamic vinegar or lemon juice, optional
2 tbsp unsalted butter, optional for extra richness
1/4 cup freshly grated Parmesan cheese, optional garnish

Directions

Turn Instant Pot to Sauté, add 2 tbsp olive oil; when hot toss in 1 chopped medium yellow onion and 2 chopped carrots, cook until soft about 5-7 minutes, stir often so they dont brown too fast.
Add 3 minced garlic cloves and 2 tbsp tomato paste, cook 30-60 seconds until fragrant, scrape any browned bits off bottom with a wooden spoon so it wont give a burn warning.
Pour in 1 (28 oz) can crushed tomatoes and 2 cups low sodium chicken or vegetable broth, stir in 1 tsp sugar, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Give the bottom another scrape so everything's deglazed.
Secure lid, set valve to sealing, pressure cook on High for 10 minutes. Let it natural release for 5 minutes, then quick release the rest of the pressure carefully to avoid splatter.
Remove lid, use an immersion blender right in the pot to puree until smooth, or ladle in batches into a blender but vent lid and hold towel over it cause hot soup will splash.
Set Instant Pot back to Sauté on low, stir in 1/2 cup heavy cream or half and half and 2 tbsp unsalted butter if using for extra richness, simmer 2-3 minutes to warm through.
Stir in 1/3 to 1/2 cup packed chopped fresh basil and 1 tbsp balsamic vinegar or lemon juice if using, taste and adjust salt or a pinch more sugar if it tastes too acidic. Basil late keeps it bright so dont add it too early.
If you want it silkier, strain through a fine mesh sieve or blend longer; for chunkier leave it as is. Finish with 1/4 cup freshly grated Parmesan stirred in or sprinkled on top when serving.
Serve hot with crusty bread or grilled cheese, garnish extra basil leaves and a drizzle of cream if you like, and store leftovers in fridge up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.