Instant Pot Creamy Tomato Basil Soup

This Instant Pot Creamy Tomato Basil Soup will become your family's favorite soup! Made with fresh veggies, canned tomatoes, basil, garlic, and Parmesan cheese, this soup is full of flavor and is so easy to prep and make in the Instant Pot! 

I can never believe how fast summer goes by. I am still enjoying the warm weather but I'm also  thinking about the kids going back to school and I've even been planning easy fall meals that will help me get through those first few busy weeks. I know I have a few weeks left of summer but, truth be told, I am getting excited for fall already! 

I even got out my Instant Pot the other day which I often use in the fall and winter. But you know what? It makes fantastic, summery recipes too! I made an incredible tomato basil soup in my Instant Pot the other night and my family loved it. It truly tasted like summer in every bite and, thanks to my handy Instant Pot, it was super simple to make. Easy, tasty, healthy- it is the perfect recipe! Let me tell you all about it so you can make this soup a staple in your home too. 

Ingredients for Creamy Tomato Basil Soup 

I use a lot of fresh veggies in my tomato basil soup plus a good amount of spices and herbs. As I mentioned before, I love easy recipes and ones with shortcuts to make things even simpler. That is the main reason why I like to use canned tomatoes rather than fresh for my soup. I have found that canned tomatoes make a thicker, more powerful tasting soup. 

Here is a quick look at exactly what you need to make tomato basil soup in the Instant Pot:

• olive oil- a little olive oil helps saute the veggies and make them golden brown. 
• carrots, onions, celery and garlic- This mix of veggies is the ultimate soup starter. They add depth and flavor to the tomato soup that is unbeatable. 
• chopped canned tomatoes and tomato paste- Canned tomatoes and tomato paste add the rich taste of tomatoes. If you want to use fresh tomatoes, replace the canned tomatoes with about 8 medium sized fresh chopped tomatoes. I still like to keep the tomato paste to make the soup a little thicker. 
• chicken broth- Veggies broth works if you want a vegetarian version. I like chicken broth because it adds a creamy texture to the soup. 
• sugar- Sugar enhances the taste of the soup. A little bit goes a long way! 
• fresh basil and oregano- Basil and oregano both go so well with tomatoes and make the soup very well rounded. 
• butter and flour- Butter and flour are cooked together to make a roux. This thickens the tomato soup, making it nice and creamy. 
• Parmesan cheese- Cheese in soup is incredible. It adds a salty richness that you will adore! 
• heavy cream- I love creamy tomato soup and adding heavy cream is the best way to get that luxurious texture and taste in the soup. 
• salt and pepper- A little salt and pepper is the perfect seasoning finishing touch. 

You should be able to easily find all of these ingredients in your local grocery store. You may even be lucky enough to have some of the ingredients in your summer garden! Fresh is always best but canned tomatoes are a great, quick trick. 

How to Make Creamy Tomato Basil Soup in the Instant Pot

Some soups take hours to cook on the stove. But, when you have an Instant Pot, this is never the case. The Instant Pot will cook the soup fast and perfectly. Here is what you need to do:

1. Add the olive oil, celery, onions and carrots to the Instant Pot and use the sauté  function to brown the veggies. 

2. Add the canned tomatoes, tomato paste, chicken broth, basil and oregano to the Instant Pot, stir and cover.

3. Set the Instant Pot to cook on high pressure for 10 minutes with a natural steam release. 

4. While the soup cooks in the Instant Pot, cook the butter and flour in a small pot on the stove until the flour is golden brown. This mix is called a roux and it is what will thicken the soup. 

5. Once the pressure has released from the Instant Pot, remove the lid, stir in the roux, cheese, cream, salt and pepper. 

6. Use a stick blender to blend all the ingredients together. 

This should make the soup nice and smooth. You can also pour the soup into a table blender to puree, just keep in mind that it will be very hot! 

7. Serve the creamy tomato basil soup while hot! 

Making a tomato basil soup recipe has never been easier! It only takes about 20 minutes from start to finish to get this soup on the table. Are you starting to see why it is one of my new favorite recipes to make?

What to Serve with Creamy Tomato Basil Soup

I think that a nice bowl of warm, creamy tomato basil soup is the perfect meal. However, it is nice to have a simple side dish to make the meal even more complete. I have made this Instant Pot tomato soup a few times now and this is what I served it with:

• a simple, green side salad
• fresh, homemade bread
• grilled cheese sandwich
• Mozzarella sticks
• avocado and salad

If you have a favorite side to pair with tomato basil soup, let me know! I plan on making this recipe a lot within the next few weeks. It really is such a perfect recipe to transition from summer into fall. 

Fall really is just around the corner which means soup season is coming up quickly, too! So are you ready to get your Instant Pot back out and start making some fantastic soups? My easy tomato basil soup recipe is exactly the recipe you should start with. Give it a try and let me know what you think! Enjoy! 

Try these other delicious soup recipes! 

Easy Taco Soup

Pumpkin Soup + How to Roast a Pumpkin 

Slow Cooker Hearty Steak and Pasta Soup

I hope you love this creamy tomato basil soup recipe - be sure to give it a review below!

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Creamy Tomato Basil Soup

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5 from 21 reviews

• Author: Jocelyn Brown
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Instant Pot Creamy Tomato Basil Soup will become your family's favorite soup! Made with fresh veggies, canned tomatoes, basil, garlic, and Parmesan cheese, this soup is full of flavor and is so easy to prep and make in the Instant Pot! 

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Ingredients

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• 1 tablespoon olive oil
• 2 large carrots, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 3 (14.5oz) cans chopped tomatoes
• 3 cups chicken broth
• 1 teaspoon granulated sugar
• 2 tablespoons tomato paste
• ¼ cup fresh basil, chopped
• 1 teaspoon oregano, dried
• ½ cup butter, unsalted
• ½ cup all-purpose flour
• 1 cup Parmesan cheese
• 1 cup heavy whipping cream
• 1 teaspoon salt
• ½ teaspoon pepper
• Croutons (for serving)

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Instructions

1. Turn the Instant Pot on in sauté  mode and heat up the olive oil, add the chopped carrots, onions, celery and garlic and sauce until soft.
2. Add the canned tomatoes, tomato paste, sugar, chicken broth, fresh basil and oregano and give a good stir.
3. Put on the lid to the Instant Pot and make sure the valve is in the sealed position. Select Pressure Cook and time for 10 minutes. Allow to natural release.
4. While the ingredients are cooking add the butter and flour to a small pot on the stove and cook over medium heat, stirring constantly, until golden brown in color. Turn off the heat and wait for the Instant Pot to be finished.
5. Once the pressure has released add the roux (butter and flour mixture) to the soup in the instant pot and stir.
6. Using a stick blender, blend the soup until smooth. If you don’t have a stick blender you could decant the soup in portions to a regular blender. Wait for it to cool a little first, though.
7. Add the Parmesan cheese, cream, salt and pepper and stir until nicely combined.
8. Serve immediately with some croutons and sprinkle with shredded Parmesan cheese.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soups
• Method: pressure cooking, instant pot
• Cuisine: American

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