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This easy delicious Instant Pot Tomato Basil Soup recipe is a Panera Bread Copycat. Bursting with flavors of fresh tomatoes, basil and garlic. Smooth, creamy, naturally thickened & freezer friendly this fall comfort soup is great way to use that harvest of fresh tomatoes. Vegan. Gluten-Free. Dairy-Free. Stove Top recipe included.

Anvita

This post was first published on Sep 2019 and has been updated with a new recipe, new images and easy instructions on Sep 16, 2020.

Why you will love this Tomato Basil Soup Recipe

Don’t we all need a simple, comforting Tomato soup recipe? This Tomato Basil Soup Recipe is my go-to recipe when September comes and tomatoes are in season. Once you try this recipe, it’s sure to become your new favorite.It’s 1000x better than any store bought soup or restaurant made soup. Here is why you will love it

• Flavors!  This soup is simply yum. Infused with flavors of fresh tomatoes, garlic and lots of herbs. Bye bye canned tomatoes!
• Super easy to make with minimal effort.
• No fancy ingredients. Made from easily available ingredients in the kitchen.
• Naturally thickened using veggies, no heavy creams or flour used.
• Soul warming, you can enjoy it all year around.
• Hearty, healthy and low in carbs and calories.
• It freezes well and reheats easily.
• Vegan & Gluten-Free.

Try it yourself and fall in love with it.

Tomato Basil Soup Ingredients

It’s super simple, no fancy ingredients needed.

• olive oil
• garlic
• basil
• herbs
• fresh tomatoes
• onions

How to make the easiest ever Tomato Basil Soup in Instant Pot

I like to begin with roasting the tomatoes, onions and garlic as roasting sweetens the soup adding delicious flavors and the lovely bright colors. This process takes about 40 minutes. If you are crunched on time you can skip the roasting and just add the fresh tomatoes directly into the pot.

If you decide to roast the tomatoes, line a baking sheet with aluminium foil. Cut the tomatoes into half, spread them on a baking sheet along with garlic cloves. Drizzle some olive oil and salt and roast them for about 40 minutes at 400 degrees F (200 degrees C). Don’t throw away the juice from the tomatoes. 

Using the Saute mode, heat the oil, throw in the Italian herbs, fresh or dried whatever is handy. 

If you roasted the onions, tomatoes and garlic throw them all into the pot together with the fresh basil leaves, salt, sugar and liquid. If you haven’t roasted the onions, first cook onions and garlic in the oil until aromatic before adding the rest of the ingredients. 

Close the lid and seal the vent and start pressure cooking. If you are using roasted tomatoes pressure cook for 8 minutes. If you are using fresh tomatoes, pressure cook for 15 minutes. Quick release in either case. 

Using an hand blender or a stand blender, blend the soup until you get a smooth consistency. At this point taste the soup and if you feel the need to add a pinch of sugar, feel free to add it now. 

With fresh basil leaves, red pepper flakes, crushed black pepper and some olive oil if you like. 

Serving Suggestions

• topped with garlicky roasted chickpeas. 
• served alongside these delicious roasted potatoes or  mushroom risotto. 
• pair with a grilled falafel sandwich or a green leafy salad.
• or a light quinoa ceviche.

How to make Tomato Basil soup on the stove top?

Yes you can follow the same steps as the Instant Pot except that instead of pressure cooking you will cover the pot with a lid and cook until the tomatoes have softened, before you puree it.

So I need to skin and seed the tomatoes?

No, this recipe doesn’t call for it and it still yields the perfect smooth and creamy texture as you can see.

What tomatoes are best for this soup?

This soup calls for fresh juicy tomatoes. I like to use Romas or Tomatoes-on-the-vine.

Can I freeze tomato basil soup?

Yes, absolutely. This soup is dairy free with no cream added, so this soup will freeze well. Hot soup can heat up your freezer and cause ice buildup or condensation, cool the soup for no more than two hours at room temperature, or until it’s cold in the refrigerator. Package it in a tightly sealed, freezer-safe container, and store it in the freezer for up to six months.

How to reheat frozen soup?

Ideally frozen soups should be defrosted overnight in the refrigerator then reheated gently in a saucepan. However it is possible to reheat the soup direct from frozen and this is best done, at least partially, with a microwave. With both methods please make sure that the soup is reheated until it is piping hot.

 MAKE THIS INSTANT POT TOMATO BASIL SOUP

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Instant Pot Tomato Basil Soup Recipe

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 40 minutes

Total Time: 1 hour

A hearty, delicious Tomato Basil Soup recipe, bursting with fresh flavors of tomatoes, basil and garlic. Naturally thickened & freezer friendly this fall comfort soup is great way to use that harvest of fresh tomatoes. Vegan. Gluten-Free. Dairy-Free.

Print

Ingredients

• tomatoes, cut into halves 2.5 lbs
• fresh basil leaves 1 cup
• onion, diced 1
• garlic head 1
• broth or water 1.5 cups 
• olive oil 2 tbsp 
• Italian herbs 1 tbsp 
• salt 1 tsp 
• sugar 1 tsp
• Black pepper to garnish
• Red pepper flakes to garnish

Instructions

Roasting (optional)

If you like a little extra flavors and bright color then roast the tomatoes, onions and garlic. Line them on a baking sheet, drizzle oil on it and roast for 40 minutes at 400 F or 200 C.

Don't throw away the juice from the tomatoes. 

Instant Pot Tomato Basil Soup (if roasted as above)

Turn on the Saute mode, heat some oil, throw in the Italian herbs, fresh or dried whatever is handy. 

Add in the roasted onions, garlic, tomatoes, fresh basil and liquid, salt .

Cover the lid, seal the vent and pressure cook for 6 minutes followed by a quick release of pressure.

Instant Pot Tomato Basil Soup (if you skipped roasting)

Using the saute function, add oil in the pot.

Add the onions and garlic and saute until the color changes.

Once the onions have changed color, add the tomatoes, fresh basil and liquid, salt and sugar.

Cover the lid, seal the vent and pressure cook for 10 minutes followed quickly releasing the pressure.

Blend

Use a hand blender or a stand blender, to blend the soup until you get a smooth consistency.

Garnish

With fresh basil leaves, red pepper flakes, crushed black pepper and some olive oil if you like.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KHB1231WH 2-Speed Hand Blender, White
• 
  Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
• 
  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
• 
  McCormick Coarse Grind Garlic Salt With Parsley, 28 oz
• 
  McCormick Perfect Pinch Italian Seasoning, 6.25 Ounce
• 
  Filippo Berio Extra Virgin Olive Oil, 101.4 Ounce
• 
  365 Everyday Value, Organic Vegetable Broth, 48 fl oz

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