A hearty, delicious Instant Pot Tomato Basil Soup recipe, bursting with flavors of fresh 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. Low-Carb.

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Why you will love this Tomato Basil Soup Recipe

Name: Instant Pot Tomato Basil Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2.5 lbs tomatoes, cut into halves; 1 cup fresh basil leaves; 1 onion, diced; 1 carrot, diced; 1 garlic head; 1.5 cups broth or water; 2 tbsp olive oil; 1 tbsp Italian herbs; 1 tsp salt; Black pepper to garnish; Red pepper flakes to garnish

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! Flavors! 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.

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

It’s super simple, no fancy ingredients needed. Olive oil, garlic, basil, herbs, tomatoes, onions and a carrot is all you need for this recipe. If you have tried the fresh tomatoes Marinara Sauce, it’s pretty much the similar ingredients list except that here we tweak the amount of broth, carrots and basil. You could always add some celery to your soup too but that its optional.

Now there are two ways I make this soup. If I have some time on my hand, I roast the tomatoes and garlic first than use them for the soup. However if time is crunched, I just throw in the fresh tomatoes into the pot. Below is just a gist of the steps involved in making the soup using both roasted or fresh tomatoes. The exact measurements are in the recipe card at the bottom of the page.

Step by Step instructions on how to make Instant Pot Tomato Basil Soup recipe — These pictures are shot in yellow kitchen light, and don’t do justice to the beautiful bright colors of the soup. Since it was a gloomy evening. I waited for the the next morning to take the plated pictures in natural light.

Step 1 : Roast the Tomatoes – If you don’t have an extra 40 minutes then directly proceed to step 2. 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). Roasting sweetens the soup adding delicious flavors and the lovely bright colors. Don’t throw away the juice from the tomatoes.

Step 2 : Saute – Now on the Saute mode, heat some oil, throw in the Italian herbs, fresh or dried whatever is handy. Throw in the diced onions and saute until the color changes. If you are not roasting the tomatoes and garlic, throw in the garlic now. Once the onions have changed color, add in a diced carrot. The onions and carrot naturally thicken the soup without having to add any ream or flour.

Step 3 : Pressure Cook – Now throw in the roasted or fresh tomatoes, fresh basil leaves. Add in the broth or water and some salt. Close the lid and seal the vent and start pressure cooking. If you are using roasted tomatoes pressure cook for 10 minutes. If you are using fresh tomatoes, pressure cook for 20 minutes. Quick release in either case.

Step 4 : Blend – 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.

Step 5 : Garnish – With fresh basil leaves, red pepper flakes, crushed black pepper and some olive oil if you like. Serve it with some croutons, I was lucky to find some gluten-free mini toasts here in Germany.

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.

What tomatoes are best for this soup?

This soup calls for fresh juicy tomatoes. So as long as you are not using canned or beefsteak tomatoes, you are good with any other variety of tomatoes you have handy.

Can I freeze tomato basil soup?

Yes, absolutely. Given that this soup is dairy free and no creams are added, 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.

WHEN YOU TRY THIS INSTANT POT TOMATO BASIL SOUP

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Yield: 4 servings

Instant Pot Tomato Basil Soup Recipe

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. Low-Carb.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 40 minutes

Total Time 1 hour

Ingredients

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

Instructions

This recipe has two variations. If you have the time (40 mins) to roast tomatoes and garlic for extra flavors follow step 1. If you are crunched on time, skip the roasting and start from step 2.

Step 1 : 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). Roasting sweetens the soup adding delicious flavors and the lovely bright colors. Don't throw away the juice from the tomatoes.

Step 2 : Saute - Now on the Saute mode, heat some oil, throw in the Italian herbs, fresh or dried whatever is handy. Throw in the diced onions and saute until the color changes. If you are not roasting the tomatoes and garlic, throw in the garlic now. Once the onions have changed color, add in a diced carrot. The onions and carrot naturally thicken the soup without having to add any ream or flour.

Step 3 : Pressure Cook - Now throw in the roasted or fresh tomatoes, fresh basil leaves. Add in the broth or water and some salt. Close the lid and seal the vent and start pressure cooking. If you are using roasted tomatoes pressure cook for 10 minutes. If you are using fresh tomatoes, pressure cook for 20 minutes. Quick release in either case.

Step 4 : Blend - 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.

Step 5 : Garnish - With fresh basil leaves, red pepper flakes, crushed black pepper and some olive oil if you like. Serve it with some croutons, I was lucky to find some gluten-free mini toasts here in Germany.

Easiest Ever Tomato Basil Soup

Why you will love this Tomato Basil Soup Recipe