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Tomato Basil Soup Copycat Panera Bread

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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

Anvita

copycat paner bread tomato basil soup

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.

instant pot tomato basil soup

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. 

step by step instant pot tomato basil soup recipe

 

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. 

step by step instant pot tomato basil soup recipe

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. 

instant pot tomato basil soup

Serving Suggestions

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.

Tomato Basil soup recipe

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.

tomato basil soup recipe

 MAKE THIS INSTANT POT TOMATO BASIL SOUP

Don’t forget to take a picture and send it our way and rate the recipe. You can tag us on Instagram@dbellyrulesdmind. If you liked this recipe, share it with your friends and family. 

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MORE SOUP RECIPES

Panera Broccoli Cheese Soup 

Wild Rice Soup

Italian Lentil Soup

Cauliflower Soup

Black Bean Soup 

Minestrone Soup

Tomato Basil soup recipe

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.

Ingredients

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.

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Did you make recipe? don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind or Pinterest @Bellyrulesdmind

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Jackie

Monday 28th of December 2020

I made the soup and it's delicious. Will it ever become completely blended if I use the hand blender longer? Just concerned that kids will not like the tomato skins, etc.

Easy Vegetarian Tortilla Quinoa Soup Recipe - TheBellyRulesTheMind

Monday 26th of October 2020

[…] Previous Post: « Tomato Basil Soup Copycat Panera BreadNext Post: Cinnamon Apple Pie Filling » […]

Lynn

Wednesday 21st of October 2020

The instant times don’t agree. The write up says if you roasted tomatoes, garlic & onions to set the IP for 8 minutes; 15 minutes for fresh vegetables. The recipe says 6 minutes for roasted veg and 10 minutes for fresh. Which is correct? Thanks, Lynn

Michele

Thursday 8th of October 2020

How much sugar? I don't see it listed in the ingredients. Do you add it before or after pressure cooking?

TheBellyRulesTheMind

Friday 9th of October 2020

Michele, You can add a tsp sugar, before pressure cooking with the other ingredients.

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Monday 21st of September 2020

[…] Best Tomato soup […]

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