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December 1, 2020

Instant Pot Tomato Basil Soup

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A Lily Love Affair shares a recipe for Instant Pot Tomato Basil Soup topped with grilled cheese crutons

 

Instant Pot Tomato Basil Soup is an easy soup recipe everyone in the family will enjoy!  Made with fresh ingredients and loaded with flavors, this smooth and creamy soup is to die for! 

 

What’s not to love about Instant Pot Tomato Basil Soup?  Made with 100% fresh ingredients, I can almost guarantee everyone in the family will come running to the kitchen for seconds.  

This year was the first year we had a fresh garden at home.  Two of the first things we planted were ripe on-the-vine tomatoes and fresh basil.  Once both were ready to harvest, I knew making tomato basil soup was a must.  

My mom has been making us creamy tomato soup with grilled cheese sandwiches since we were kids.  It has always been one of our favorite soup recipes for cool fall and winter nights.  It’s 100% pure comfort food.  

This particular soup recipe can be made two different ways: by roasting your tomatoes in advance or buy adding fresh tomatoes to the Instant Pot. Either ways, this easy Instant Pot recipe makes for a delicious dinner recipe that can be made in advance with 100% fresh ingredients.  

As we mention below, if you have an extra 45 minute to an hour, I highly recommend roasting the tomatoes in advance of cooking in the pressure cooker.  Doing so really bring out the rich tomato flavor.   

Even better, Instant Pot Tomato Basil soup is a low budget meal that is low carb, gluten free, organic and freezer friendly.  

If for whatever reason you prefer to make on the stove top, we have included those instructions for you below, as well.  

 

______ OUR FAVORITE INSTANT POT ACCESSORIES ______

 

 

Roma tomatoes halved on a baking sheet for Instant Pot Tomato Basil soup

 

TIPS FOR MAKING INSTANT POT TOMATO BASIL SOUP 

An immersion blender works best to puree this delicious soup recipe, but a blender will work perfect, as well.  You can even use a food processor, if needed.  If you do happen to use a blender or a food processor, you will want to blend in the soup in parts.  

Unlike a number of other tomato soup recipes, you do not need to skin your tomatoes or remove the seeds.  In fact, roasting the entire tomato is half the reason this recipe tastes absolutely delicious.  

As mentioned above, this creamy tomato soup can be made two ways.  You can either roast the tomatoes before pressure cooking or not.  If you do have the time, I would highly suggest roasting for 45 minutes.  Doing so will really bring the flavors together and kick this soup recipe up 200%.  

 

WHAT ARE THE BEST TOMATOES TO USE IN TOMATO BASIL SOUP?

You cannot go wrong with any particular type of tomato for this easy recipe.  However, we prefer roma tomatoes or tomatoes on the vine.  If you have a garden, fresh tomatoes are incredible!

 

CAN I FREEZE TOMATO BASIL SOUP? 

You most certain can!  

In fact, fresh tomato basil soup is one of my absolute favorites to prep in advance and freeze.  If you do in fact plan to freeze, allow the soup to cool.  Then, place in a double lined freezer bag or freezer safe container.  

We personally love to use Souper Cubes.  They are a 1-cup silicone freezing trays that make portioning the soup and reheating an absolute breeze.  Freeze for up to three months.  

Once you are ready to serve from the freezer, you can either thaw the soup in the refrigerator overnight, or place the frozen soup in a small saucepan over medium heat.  

 

A Lily Love Affair shares a recipe for Instant Pot Tomato Basil Soup topped with grilled cheese crutons

 

INGREDIENTS FOR INSTANT POT TOMATO BASIL SOUP 

  • 8-9 ripe tomatoes, cut in half (we like to use plum tomatoes) 
  • 2 tablespoons olive oil, divided 
  • 1 teaspoon Kosher salt 
  • 1 1/2 tablespoons garlic pepper (you can also use fresh black pepper, if needed)
  • 2 tablespoons Italian seasoning 
  • 2 cups yellow onion, chopped 
  • 6 garlic cloves, minced 
  • 2 tablespoons unsalted butter 
  • 1/4 teaspoon crushed red pepper flakes
  • 1 14.5 ounce can plum tomatoes, with their juices (you can also use crushed tomatoes or fire roasted canned tomatoes, if needed)
  • 2 cups fresh basil leaves (you can also dried basil, if needed)
  • 1 teaspoon fresh thyme leaves 
  • 3 cups chicken broth or stock (you can also use vegetable broth or water, if needed)

 

A Lily Love Affair shares a recipe for Instant Pot Tomato Basil Soup topped with grilled cheese crutons

 

HOW TO MAKE INSTANT POT TOMATO BASIL SOUP

IF YOU ARE ROASTING THE TOMATOES: 

  1. Pre-heat your oven to 400 degrees.  
  2. Place halved tomatoes on a large baking sheet and coat with olive oil and a pinch of garlic pepper, Italian seasoning and Parmesan cheese.  Bake for 45 minutes.  Remove from oven when time expires and set aside on baking sheet.  

MAKE THE SOUP:

  1. Once the roasted tomatoes are about 5 minutes away from being done, turn on your Instant Pot and select the ‘Saute’ function.  
  2. Add olive oil and onions and saute to until the onions are aromatic (about 3-5 minutes).  
  3. Add garlic and continue to saute for an additional 1-2 minutes.  
  4. Once roasted tomatoes are done baking, remove from the oven and add to the Instant Pot with all the seasoning and juice from the pan.  
  5. Add fresh basil leaves (or dried basil, if needed), remaining Italian seasoning, remaining garlic pepper, salt, butter, crushed red pepper, plum tomatoes, thyme, and chicken broth (or vegetable broth, if preferred).
  6. Secure the lid onto the Instant Pot and select the ‘Pressure Cook’ function on high.  Cook for 8 minutes if using roasted tomatoes, 20 minutes if you’re using fresh tomatoes.  
  7. Once the timer beeps, select the ‘Cancel’ function and allow the Instant Pot to naturally release pressure for 15-20 minutes.  Once the 15 minutes has expired, quick release all remaining pressure.  Carefully remove the lid.  
  8. Using an immersion blender, blend the soup until you have reached your desired consistency.  NOTE: we like ours slightly chunky.  It will likely only take less than a minute to blend.  If needed, you can also use a blender.  
  9. Serve warm topped with grilled cheese crutons, crispy crutons and Parmesan cheese.  ENJOY! 

 

STOVE TOP: 

  1. Pre-heat your oven to 400 degrees.  
  2. Place halved tomatoes on a large baking sheet and coat with olive oil and a pinch of garlic pepper, Italian seasoning and Parmesan cheese.  Bake for 45 minutes.  Remove from oven when time expires and set aside on baking sheet.  
  3. In a large (8-quart) pot over medium heat, add olive oil, onions, garlic, butter and red pepper flakes and cook until onions before fragrant and softened, about 6 minutes.  
  4. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
  5. Using an immersion blender, blend the soup until you have reached your desired consistency.  NOTE: we like ours slightly chunky.  It will likely only take less than a minute to blend.  If needed, you can also use a blender.  
  6. Serve warm topped with grilled cheese crutons, crispy crutons and Parmesan cheese.  ENJOY! 

 

 

LOOKING FOR OTHER DELICIOUS INSTANT POT RECIPES?  HERE ARE JUST A FEW OF OUR FAVORITES: 

 

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Instant Pot Tomato Basil Soup

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Prep Time 5 minutes
Cook Time 1 hour

Ingredients:

  • 8-9 ripe tomatoes, cut in half (we like to use plum tomatoes) 
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Kosher salt 
  • 1 1/2 tablespoons garlic pepper 
  • 2 tablespoons Italian seasoning
  • 2 cups yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter 
  • 1/4 teaspoon crushed red pepper flakes
  • 1 14.5 ounce can plum tomatoes, with their juices (you can also use crushed tomatoes or fire roasted canned tomatoes, if needed)
  • 2 cups fresh basil leaves (you can also dried basil, if needed)
  • 1 teaspoon fresh thyme leaves 
  • 3 cups chicken broth or stock (you can also use vegetable broth or water, if needed)

Instructions:

INSTANT POT

    IF YOU ARE ROASTING THE TOMATOES: 

    • Pre-heat your oven to 400 degrees.  
    • Place halved tomatoes on a large baking sheet and coat with olive oil and a pinch of garlic pepper, Italian seasoning and Parmesan cheese.  Bake for 45 minutes.  Remove from oven when time expires and set aside on baking sheet.  

    MAKE THE SOUP:

    • Once the roasted tomatoes are about 5 minutes away from being done, turn on your Instant Pot and select the 'Saute' function.
    • Add olive oil and onions and saute to until the onions are aromatic (about 3-5 minutes). 
    • Add garlic and continue to saute for an additional 1-2 minutes.
    • Once roasted tomatoes are done baking, remove from the oven and add to the Instant Pot with all the seasoning and juice from the pan.
    • Add fresh basil leaves (or dried basil, if needed), remaining Italian seasoning, remaining garlic pepper, salt, butter, crushed red pepper, plum tomatoes, thyme, and chicken broth (or vegetable broth, if preferred).
    • Secure the lid onto the Instant Pot and select the 'Pressure Cook' function on high.  Cook for 8 minutes if using roasted tomatoes, 20 minutes if you're using fresh tomatoes.  
    • Once the timer beeps, select the 'Cancel' function and allow the Instant Pot to naturally release pressure for 15-20 minutes.  Once the 15 minutes has expired, quick release all remaining pressure.  Carefully remove the lid.  
    • Using an immersion blender, blend the soup until you have reached your desired consistency.  NOTE: we like ours slightly chunky.  It will likely only take less than a minute to blend.  If needed, you can also use a blender.
    • Serve warm topped with grilled cheese crutons, crispy crutons and Parmesan cheese.  ENJOY! 

    STOVE TOP: 

    • Pre-heat your oven to 400 degrees.  
    • Place halved tomatoes on a large baking sheet and coat with olive oil and a pinch of garlic pepper, Italian seasoning and Parmesan cheese.  Bake for 45 minutes.  Remove from oven when time expires and set aside on baking sheet.  
    • In a large (8-quart) pot over medium heat, add olive oil, onions, garlic, butter and red pepper flakes and cook until onions before fragrant and softened, about 6 minutes.
    • Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
    • Using an immersion blender, blend the soup until you have reached your desired consistency.  NOTE: we like ours slightly chunky.  It will likely only take less than a minute to blend.  If needed, you can also use a blender. 
    • Serve warm topped with grilled cheese crutons, crispy crutons and Parmesan cheese.  ENJOY!

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