Instant Pot Tomato Basil Soup

Course Dinner, lunch, Soup

Cuisine American

Keyword Basil, Instant Pot, Soup, Tomatoes

Prep Time 5

Cook Time 1

Calories 1180kcal

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)

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.

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!

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!