This Instant Pot Tomato Basil Soup is quick and easy to prepare any night of the week! © COOKING WITH CURLS
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2.73 from 11 votes

Instant Pot Tomato Basil Soup

This Instant Pot Tomato Basil Soup is a quick and easy meal to prepare any night of the week! It is also Whole 30 and Paleo compliant for health conscience families.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Servings: 4 servings
Author: Lisa Johnson

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup chopped, yellow onion
  • 1 cup grated carrots, about 3 medium sized
  • 6 cloves fresh garlic, minced
  • 2 Tablespoons tomato paste
  • 4 cups chicken stock
  • 28 ounce can crushed, fire-roasted tomatoes {I used Muir Glen}
  • 1 teaspoon dried basil
  • 1 bay leaf, split in half
  • pinch cayenne {1/16th teaspoon} optional

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.