Instant Pot Tomato Basil Soup

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It's thick and creamy with a fresh, rich flavour.

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It’s thick and creamy with a fresh, rich flavour.

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It's thick and creamy with a fresh, rich flavour.

Reasons to love Instant Pot Tomato Basil Soup

This Tomato Basil Soup Recipe is a favourite recipe in my household and I am sure it will become one of yours too.

  • Rich Flavours – Fresh tomato, garlic, and herbs really make this soup shine.
  • Simple Ingredients – Made from everyday ingredients.
  • Naturally Thickened – No need for cream or flour, this soup is naturally thick and creamy.
  • Vegan & Gluten Free
  • Freezes Well

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It's thick and creamy with a fresh, rich flavour.

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This One Pot Keto Bacon Cheeseburger soup is filled with ground beef, cheese, cauliflower, and bacon for a filling and tasty meal.

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It's thick and creamy with a fresh, rich flavour.

Instant Pot Tomato Basil Soup

Serves: 4-6 | Prep time: 10 min | Active time: 11-13 mins | Natural release: 5 mins

Ingredients:

2 T. 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 c. chicken or vegetable stock, preferably organic*
3 lbs. fresh tomatoes, chopped
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ c. fresh basil leaves, julienned (+ extra for garnish)

*Add additional chicken or vegetable stock to achieve the desired consistency.

Directions:

  1. Select the “Sauté” function 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.
  2. 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.
  3.  Add 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.
  4. When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
  5. Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
  6. To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. Enjoy!
Instant Pot Tomato Basil Soup
Yield: Serves 4-6

Instant Pot Tomato Basil Soup

Prep Time: 10 minutes
Cook Time: 13 minutes
Additional Time: 5 minutes
Total Time: 28 minutes

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It’s thick and creamy with a fresh, rich flavour.

Ingredients

  • 2 T. 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 c. chicken or vegetable stock, preferably organic*
  • 3 lbs. fresh tomatoes, chopped
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • ½ c. fresh basil leaves, julienned (+ extra for garnish)
  • *Add additional chicken or vegetable stock to achieve the desired consistency.

Instructions

    Select the “Sauté” function 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, pproximately 4-5 minutes. Addgarlic 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 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 pressure to release naturally 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!

    Nutrition Information:

    Yield:

    6

    Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 320mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 11g

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    Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It's thick and creamy with a fresh, rich flavour.

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