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.
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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MORE SOUP RECIPES
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.
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.
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Lynn says
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 says
How much sugar? I don’t see it listed in the ingredients. Do you add it before or after pressure cooking?
TheBellyRulesTheMind says
Michele,
You can add a tsp sugar, before pressure cooking with the other ingredients.
becky keller says
What setting do you use to pressure cook
The soup button??and how much sugar
Linda says
The instructions say to add sugar but I don’t see the amount to add in the ingredient list. So how much sugar do you add?
Russ Dragon says
Made the soup tonight, it was excellent!!! Only one change, used 3.5 lbs of tomatoes instead of 2.5 it’s & only roasted some the garlic!!!
Anvita says
Awesome Russ, so glad to hear that! Thanks for your feedback
Allisha says
what if I don’t have a pressure cooker how long should I simmer for ?
Anvita says
Hi Allisha, if you don’t have a electric pressure cooker simmer for 20 minutes. Hope this helps… do shate your feedback with us after you make it :)
annie lavallee says
why can’t you use Beefsteak tomatoes ??
Samskruthi Katta says
This was soo easy.. I did not roast tomatoes and filled ur ur second procedure and it came out too good.
I will be trying more soups now ❤️.
I love ur fruit biscuit’s also which I made uncountable times