Instant Pot Tomato Basil Soup

Easy, fresh tomato basil soup made in the instant pot and ready in under 25 minutes. Tomatoes, basil, carrots, celery, onion and garlic meld together to form a rich stew-like soup that's downright luxurious.

Fresh, vegan and dairy free tomato soup that is bursting with flavors and humbly satisfying. Pair it with crusty bread or even better some manakish for an unforgettable meal.

Why You'll Love This Recipe

Rich in flavors yet super easy for a quick lunch or dinner idea. This is probably the best thing I've done in my instant pot so far. Made with fresh ingredients right out of your garden and it can be a great way to use some of those veggies in your crisper.

This is a super easy tomato soup that requires hardly any prepping. You do not have to finely chop or roast your vegetables ahead. This is the kind of recipes you can serve your family year round. You'll feel so much better about yourself giving them something loaded with vegetables and actually tasty.

Recipe Ingredients

Ingredient Notes

• Use any ripe tomatoes you have. I've had some on the vine but Roma works as great.
• I've used tomato paste because we appreciate it more red and tomatoey.
• Use vegetable broth for a vegan version but chicken or bone broth works great as well.
• Carrots are there to add sweetness and take away some of the acidity of the soup. You can also use sugar for that same purpose.

Recipe Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

1. Set your instant pot to the saute option then saute onions and garlic.
2. Add chopped celery and carrots and saute for a couple more minutes.
3. Stir in chopped tomatoes and wait for the pot to get to a boil again.
4. Now add tomato paste, spices and stir.

• Add in the basil and broth.
• Then sprinkle the flour on top and mix.
• Add bay leaves then turn the instant pot off. Cover and turn it on the high pressure making sure the valve is on sealing position.

• Let it naturally release the pressure for 5 minutes then manually release the rest.
• Blend in your blender for a smoother texture or use your immersion blender.

Recipe At A Glance

Expert Tips and Variations

• If you have an extra 40-50 minutes try roasting the vegetables in the oven with some olive oil and a sprinkle of salt. It makes the flavors deeper but sure takes more time.
• You can add a Parmesan rind while it is cooking and take it our before blending but do not add salt until you blend the soup and test-taste it.
• You can add sugar for a bit of sweetness.
• Although I like the fresh ingredients of this recipe, if you do not have fresh basil you can use 2-3 teaspoons dry basil.
• I wanted my soup to be vegan but if you do not care about it that much you can add cream for richness.

Soups To Enjoy

Take the chill out of wintry days with these warming delicious soups.

Instant Pot Tomato basil soup

Fresh tomato basil soup made in your instant pot. Quick and easy dinner to enjoy anytime of the year.

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: American

Diet: Halal, Vegan, Vegetarian

Prep Time: 5 minutes

Estimated time to get the IP to build up pressure:: 10 minutes

Total Time: 15 minutes

Servings: 8

Calories: 94kcal

Author: Amira

Ingredients

• ▢ 3 Tablespoons olive oil.
• ▢ 1 onion roughly chopped.
• ▢ 1 celery stalk diced.
• ▢ 1/2 cup diced carrots ( about 60g).
• ▢ 2 garlic cloves sliced.
• ▢ 3-4 lb ripe tomato diced.
• ▢ 1 Tablespoon plain flour.
• ▢ 2 Tablespoon tomato paste.
• ▢ 1.5 cups vegetable stock.
• ▢ 1 cup fresh basil leaves.
• ▢ 2 bay leaves.
• ▢ 1-2 teaspoon dry oregano.
• ▢ 1/2 teaspoon black pepper.
• ▢ Salt to taste.

Instructions

• Set the instant pot to the sauté option, add oil then sauté onions for 1 minute or until it is translucent.
• Add garlic and sauté for another 30 seconds.
• Add carrots and celery and cook for a couple of minutes.
• Add diced tomatoes and wait for it to boil up again, about 5 minutes.
• Sprinkle the flour over and mix.
• Stir in all the remaining ingredients.
• Turn Instant Pot off, close the lid and set the valve to”sealing”.
• Press the Pressure Cook button and cook on high for 5 minutes. It will take 7-8 minutes to reach the proper pressure level.
• Let it naturally release for 5 minutes then release the rest of the pressure manually.
• Blend your soup in your blender or using an immersion blender.
• Taste and adjust the seasoning if needed.
• Serve with grilled cheese sandwiches, garlic brad, croutons , crushed red pepper flakes… etc

Notes

• If you have an extra 40-50 minutes try roasting the vegetables in the oven with some olive oil and a sprinkle of salt. It makes the flavors deeper but sure takes more time.
• You can add a Parmesan rind while it is cooking and take it our before blending but do not add salt until you blend the soup and test-taste it.
• You can add sugar for a bit of sweetness.
• Although I like the fresh ingredients of this recipe, if you do not have fresh basil you can use 2-3 teaspoons dry basil.
• I wanted my soup to be vegan but if you do not care about it that much you can add cream for richness.
• If the tomato soup is runny for your taste, add more flour. To do this you will need to dissolve 1 Tablespoon, at a time flour, in 2 Tablespoons tap water and add to the soup to thicken more.

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg

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First published Feb 23, 2016 . Last updated November 20, 2020 with important tips, clear step by step instructions and readability.