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Instant Pot Tomato Basil Soup

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This easy Instant Pot Tomato Basil Soup is ready in just 30 minutes. Creamy tomato soup with canned tomatoes, dried or fresh basil, carrots, onion, garlic, and chicken stock all come together to create a delicious, cozy soup the whole family will love!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Looking down on a bowl of tomato soup topped with shaved parmesan, fresh basil, and cracked pepper.

This soup is ridiculously easy to make, and I like it even better than the Roasted Tomato Rosemary Soup that I made a few weeks ago! You don’t need to roast the tomatoes this time, they are already roasted for you and sealed in a can that you can keep in your pantry until a soup craving hits!

Recipe ingredients:

Olive oil, grated carrots, minced garlic, diced onion, canned tomatoes, tomato paste,  basil, bay leaf, and cayenne pepper in white bowls.

We are keeping things simple by using canned, fire-roasted tomatoes and tomato paste with dried basil, bay leaf, and chicken stock right out of your pantry.

Looking down on a bowl of tomato soup topped with shaved parmesan and shredded basil with additional parmesan and basil on the side.

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How to make Instant Pot Tomato Basil Soup

Turn on your Instant Pot and press the “Sauté” button. When the inner pot is HOT, add the oil. Add the carrots and onion, and cook until they are tender.

Sautéed onion and carrots in a pressure cooker.

Add the garlic and tomato paste, cook and stir until hot and aromatic.

Next, add the chicken stock, tomatoes, basil, cayenne, and bay leaf.

A split bay leaf and dried basil added to the soup mixture.

Press the “Cancel” button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the “Sealing” position.

Press the “Manual” or “Pressure Cook” button, High Pressure, and use the + and – buttons to adjust the time to 5 minutes.

Instant Pot set to Pressure Cook on High pressure for 5 minutes.

When the pot beeps allow the pressure to release Naturally, it will take about 10 minutes. Do not touch anything, just wait!

Remove the lid and then remove the bay leaf.

The cooked soup in the pressure cooker with an arrow pointing at the bay leaf that needs to be removed.

Use an immersion blender to puree until smooth.

Soup being pureed with an immersion blender inside the pressure cooker.

Adjust seasonings, then ladle soup into bowls and garnish with chopped basil.

A bowl of tomato soup topped with shredded fresh basil and cracked black pepper.

Serving Suggestions:

Recipe Notes & Tips:

  • I use an Immersion/Stick/Hand Blender like this one.
  • If you do not have an immersion blender, you can blend your soup in batches using a blender. Be careful, it is VERY HOT!!
  • For extra creamy Instant Pot Tomato Basil Soup, add 0.5 cup of heavy cream before serving.
  • If you do not have an Instant Pot, follow the stove-top directions in the Roasted Tomato Rosemary Soup post.
  • This recipe is made using a 6 quart Instant Pot.
  • For a vegan soup, substitute vegetable stock for the chicken stock.

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More delicious soup recipes

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Looking down on a bowl of tomato soup topped with shaved parmesan and shredded basil.

Instant Pot Tomato Basil Soup

Instant Pot Tomato Basil Soup is a quick and easy meal ready in 30 minutes using canned tomatoes, basil, carrots, onions, garlic, and stock.
3.90 from 29 votes
Print Rate
Course: Soup
Cuisine: Italian
Keyword: pressure cooker tomato soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 237kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped, yellow onion
  • 1 cup grated carrots 2 to 3 medium sized
  • 6 cloves fresh garlic minced
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 28 ounce can crushed, fire-roasted tomatoes I use Muir Glen or Hunts
  • 1 teaspoon dried basil can substitute .25 cup fresh, chopped if preferred
  • 1 bay leaf, split in half
  • pinch cayenne, optional 1/16th teaspoon

Instructions

  • Turn on your Instant Pot and press the “Saute” button. When the inner pot is HOT, add the oil. Add the carrots and onion, and cook until they are tender.
  • Add the garlic and tomato paste, cook and stir until hot and aromatic.
  • Add the chicken stock, tomatoes, basil, cayenne, and bay leaf.
  • Press the “Cancel” button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the “Sealing” position.
  • Press the “Manual” button, High Pressure, and use the + and – buttons to adjust the time to 5 minutes.
  • When the pot beeps allow the pressure to release Naturally, it will take about 10 minutes.
  • Remove the lid and then remove the bay leaf. Use an immersion blender to puree until smooth.
  • Adjust seasonings, then ladle soup into bowls and garnish with chopped basil.

Notes

  • I use an Immersion/Stick/Hand Blender like this one.
  • If you do not have an immersion blender, you can blend your soup in batches using a blender. Be careful, it is VERY HOT!!
  • For extra creamy Instant Pot Tomato Basil Soup, add cream before serving.
  • If you do not have an Instant Pot, follow the stove-top directions in the Roasted Tomato Rosemary Soup post.
  • This recipe is made using a 6 quart Instant Pot.
  • For a vegan soup, substitute vegetable stock for the chicken stock.
  • If you are not following a Whole30 or Paleo diet feel free to sprinkle on some shaved Parmesan as shown in the first image or some Crunchy Garlic Croutons.
  • Garlic Dinner Rolls are always a hit with just about any meal!
  • Serve with a Shrimp Grilled Cheese or Pesto Grilled Cheese for a complete meal.
  • Store leftovers in an air-tight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 737mg | Potassium: 512mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6262IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg

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One Comment

  1. 5 stars
    This was absolutely delicious! My husband, not a tomato OR soup fan, loved this and asked for more! I like that it wasn’t as thick as soups you buy, but can be whatever consistency you want it to be. I added more basil on top. Leftovers were even better. Ate a second time with pita chips.

    Where can I find nutrition information on this recipe?

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