Instant Pot Tomato Basil Soup

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Bursting with flavor, this easy and creamy tomato basil soup is packed with fresh tomatoes and sweet basil. Ready in 20 minutes, this Instant Pot tomato soup is a naturally gluten-free and easily vegan recipe perfect for lunch or dinner.

A small soup bowl with a handle on the right side filled with instant pot tomato basil soup and topped with oyster crackers with a side salad in the back left and a grilled cheese sandwich in the back right.
Instant Pot Tomato Basil Soup Recipe

One of the best parts about the summer harvest is the vast abundance of fresh tomatoes at local farmer’s markets as well as the supermarket. At their peak, these ripe and juicy tomatoes are perfect for fresh summer salads, using in sandwiches, or making into a fresh and flavorful soup.

This hearty tomato basil soup takes two of the best summer flavors, tomatoes, and basil, and combines them into a simple, yet vibrant soup.

Why we love this tomato basil soup

  • Rich and creamy without any added cream.
  • Easy. Ready in just 20 minutes thanks to the help of the instnat pot.
  • Great use for those sweet and juicy tomatoes that are in season during the summer.
  • Naturally a gluten-free recipe and can easily be made vegan by using olive oil instead of butter.
  • Healthy – The tomatoes alone are bursting with vitamins, minerals, and fiber.

Health benefits of tomatoes

Bursting with bright reds, oranges, and yellows during the peak season tomatoes are not only bright, colorful, and pleasing to the eye, they are also packed with health benefits. Some of the main nutrients in tomatoes include:

  • Antioxidants, such as lycopene, which reduce your risk of heart disease and cancer.
  • Loaded with vitamins like Vitamin C, Vitamin K, and Vitamin A.
  • Potassium helps your nerves and muscles.
  • Folate which helps make healthy red blood cells.
  • Fiber to promote healthy digestion.

Picking the best tomatoes for tomato soup

Since the tomato is the star of the show in this soup it’s important to pick the best tomatoes from the start. For a rich and flavorful tomato soup, you will want to select tomatoes that are sweeter and less acidic. Some of the best fresh tomatoes to select include:

  • Plum (also labeled Roma)
  • San Marzano
A small soup bowl with a handle on the right side filled with tomato basil soup and a hand holding a grilled cheese sandwich over the bowl of soup.
Tomato Basil Soup

How to make Tomato Basil Soup

Ingredient Notes

  • Butter– Adds flavor to the base of the soup, swap with olive oil for a vegan soup.
  • Cashews– Helps make the soup thick and creamy without adding flour or cream.
  • Peppercorns– For a little spice.
  • Onions and garlic– Provide aromatics to the base of the soup.
  • Tomatoes– Fresh such as plum (Roma) or San Marzano work best.
  • Water- To help thin out the soup as needed.
  • Spices– A blend of oregnao, salt, sugar, and ground black pepper give the soup some added flavor.
  • Basil– Adds a slightly sweet, savory, and almost peppery taste to the soup.

Step by Step Instructions

  1. Set the Instnat Pot to ‘Sauté’ and adjust the setting to ‘Normal’. When the display reads ‘Hot’, add butter or oil.
  2. Add cashews, onions, black peppercorns, and garlic. Sauté until the onions are soft and translucent.
  3. Stir in the chopped tomatoes and mix well.
  4. Next, pour in the water and salt. Stir to combine.
  5. Cover the lid and move the vent to “sealing”. Pressure cook on high for 10 minutes. When the cooking cycle is complete do a quick release by moving the steam valve to “venting”.
  6. Open the lid and add basil leaves. Use an immersion blender to puree the soup. If you use a traditional blender, wait at least 10-15 minutes for the soup to cool down.
  7. Do a taste test and add salt and pepper if needed. If the soup is too tart, you can add a teaspoon of sugar (or more) to neutralize the sourness.
  8. Serve immediately.

Recipe notes

Ingredient swaps

  • Butter– Swap out the butter for olive oil to make this a vegan recipe.
  • Water– You can also replace water with a light broth such as chicken or vegetable broth to add a little flavor.

Storing tomato basil soup

  • Refrigerate– Keep your tomato basil soup in the refrigerator in an air-tight container for 4-5 days.
  • Freeze– Store in the freezer, in a freezer-safe container for up to one month.
  • Thawing– Move the soup from the freezer to the refrigerator to thaw overnight before heating and serving.

How to prep ahead

The best way to prep ahead for this tomato basil soup is to make it and freeze it up to a month in advance.

Serving suggestions

Fresh, warm tomato basil soup pairs perfectly with:

Frequently asked questions

Is tomato soup bad for you?

On the whole, tomato soup is rather healthy. The main reason tomato soup might be considered bad for you is if you suffer from acid reflux. Tomatoes are high in acid and often flair up reflux easily.

What is the difference between tomato basil soup and tomato bisque?

The main difference between tomato basil soup and bisque has to do with cream. Bisques are often made with cream in the base while soups tend to rely on water or broths for the liquid base.

Do I need to peel tomatoes for soup?

No, you do not need to peel tomatoes for soup. By blending the soup at the end, you leave the tomato basil soup with a smooth consistency.

Other soup recipes you’ll love

A small soup bowl with a handle on the right side filled with tomato basil soup and topped with oyster crackers with a grilled cheese sandwich in the back.

Instant Pot Tomato Basil Soup

5 from 1 vote
Bursting with fresh flavor, this easy tomato basil soup recipe comes together in 20 minutes with the instant pot!
Prep Time: 5 minutes
Cook Time: 10 minutes
Pressure building time: 10 minutes
Total Time: 20 minutes
Servings: 6
Diet : Vegetarian
Course : Entree
Method: Instant Pot
Cuisine : American

Ingredients
 
 

Instructions
 

  • Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add butter or oil.
  • Add cashews, onions, black peppercorns, and garlic. Sauté till the onions are soft and translucent.
  • Add chopped tomatoes and mix well.
  • Add water, along with salt, and mix well.
  • Cover the lid, move the vent to "sealing" and pressure cook on high for 10 minutes. When the cooking cycle is complete, do a quick release i.e move the steam valve to "venting".
  • Open the lid and add basil leaves. Use an immersion blender to puree the soup. If using a blender to puree, wait at least 10-15 minutes for the soup to cool down.
  • Do a taste test and add salt and pepper if needed. If the soup is too tart, you can add a teaspoon of sugar (or more) to tone down the sourness.
  • Serve immediately with bread, oyster crackers, or enjoy as-is. 

Notes

Notes/ Tips
This soup can be stored in the refrigerator for 4-5 days and up to a month in the freezer. 
Ingredient swaps
  • Butter is a great flavor enhancer in this dish. For a vegan version, substitute olive oil or avocado oil.  
  • You can replace water with vegetable broth to make it more flavorful. 

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Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 112kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 592mgPotassium: 445mgFiber: 3gSugar: 5gVitamin A: 1316IUVitamin C: 23mgCalcium: 32mgIron: 1mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : easy, Fall, Under 30-minutes

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