This instant pot creamy tomato basil soup recipe is a delicious homemade creamy soup perfect for those cold winter nights. With the instant pot, and a handful of ingredients, this comfort food is quick to make and will be the best part of your family dinner.
The most popular way of enjoying this creamy tomato soup is with a good grilled cheese sandwich. Because it has such a rich flavor, cheese sandwiches aren’t at all necessary. Enjoy your bowl of soup with some red pepper flakes to spice it up or homemade croutons. Also you may try a little parmesan cheese. Serve it as a side dish or the main course, you won’t go wrong with this instant pot tomato soup recipe.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 cup chicken stock or vegetable broth, preferably organic*
- 3 lbs. fresh whole tomatoes, chopped (or canned tomatoes)
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup fresh basil leaves, julienned (+ extra for garnish)
Equipment
- Instant Pot
- Cutting board and knife
- Regular blender / food processor / immersion hand blender
Instructions
- Select the Saute mode on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
- Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
- Add diced tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
- When cook time is complete, allow natural release of pressure for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
- Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
- To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. Enjoy!
Cooking Tips
- Add additional chicken broth or vegetable stock to achieve the desired consistency.
Storage Instructions
Store remaining soup in an airtight container and refrigerate for up to 4 days.
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Instant Pot Garden Fresh Tomato Basil Soup
This instant pot creamy tomato basil soup recipe is a delicious homemade creamy soup perfect for those cold winter nights. With the instant pot, and a handful of ingredients, this comfort food is quick to make and will be the best part of your family dinner.
The most popular way of enjoying this creamy tomato soup is with a good grilled cheese sandwich. Because it has such a rich flavor, cheese sandwiches aren't at all necessary. Enjoy your bowl of soup with some red pepper flakes to spice it up or homemade croutons. Also you may try a little parmesan cheese. Serve it as a side dish or the main course, you won't go wrong with this instant pot tomato soup recipe.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 cup chicken stock or vegetable broth, preferably organic*
- 3 lbs. fresh whole tomatoes, chopped (or canned tomatoes)
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup fresh basil leaves, julienned (+ extra for garnish)
Instructions
- Select the Saute mode on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
- Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
- Add diced tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
- When cook time is complete, allow natural release of pressure for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
- Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
- To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. Enjoy!
Notes
- Add additional chicken broth or vegetable stock to achieve the desired consistency.