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.
Table of contents
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
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
- Set the Instnat Pot to ‘Sauté’ and adjust the setting to ‘Normal’. When the display reads ‘Hot’, add butter or oil.
- Add cashews, onions, black peppercorns, and garlic. Sauté until the onions are soft and translucent.
- Stir in the chopped tomatoes and mix well.
- Next, pour in the water and salt. Stir to combine.
- 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”.
- 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.
- 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.
- Serve immediately.
Melt butter. Cook onion, garlic, cashews, and peppercorns. Add the tomatoes. Cook on high for 10 mintues. Stir in basil and seasonings. Puree the soup and serve.
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:
- Grilled cheese. Is there a more iconic duo?
- Other sandwiches like a Bombay Grilled Veggie Sandwich or a BLT.
- Fresh italian or french bread for dipping and dunking.
- Bread sticks or mozarella sticks.
- Croutons, sprinkled on top for an extra crunch.
- Or try roasted chickpeas as an alternative to croutons.
- A fresh garden salad.
- Sweet potato french fries or traditional french fries.
Frequently asked questions
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.
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.
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
- Instant Pot Butternut Squash Soup– This creamy, easy to make Instant Pot Butternut Squash Soup is a vegan soup recipe perfect for any night of the week.
- Instant Pot Broccoli Cheddar Soup– This broccoli cheddar soup recipe is gluten-free, vegetarian, tastes just like the Panera version, and needs only 20 minutes when you make it in an Instant Pot!
- Tadaka Dal (One Pot Lentil Soup)– This Tadka dal (tempered dal) recipe is a one pot meal ready in just 20 minutes.
- Indo-Chinese Corn Soup– You will love making this Indo-Chinese corn soup in your Instant Pot as it takes only 10 minutes.
Instant Pot Tomato Basil Soup
Equipment
Ingredients
- 2 tablespoons olive oil or butter
- ½ cup cashews
- 6-8 whole black peppercorns
- 1 cup chopped onions
- 3-4 garlic cloves minced
- 2 lb tomatoes, chopped 10-12 medium sized
- ½ teaspoon dried oregano
- ½ cup water
- 1 teaspoon salt or as needed
- 15-20 basil leaves
- sugar as needed
- ground black pepper as needed
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
- 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.
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.
