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A bowl of tomato basil soup with some croutons on the top.
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5 from 4 votes

Instant Pot Tomato basil soup

Fresh tomato basil soup made in your instant pot. Quick and easy dinner to enjoy anytime of the year.
Prep Time5 mins
Estimated time to get the IP to build up pressure:10 mins
Total Time15 mins
Course: Soup
Cuisine: American
Diet: Halal, Vegan, Vegetarian
Servings: 8
Calories: 94kcal
Author: Amira


  • 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.


  • 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


  • 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.


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