Name: Instant Pot Tomato Basil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup carrot (chopped); 1 cup onion (chopped); 1 cup celery (chopped); 2 (14.5 ounce) cans diced tomatoes (undrained); 1/4 cup fresh basil leaves (chopped) or 1 tablespoon dried basil; 1 teaspoon dried oregano; 1 tablespoon olive oil; 4 cups low-sodium chicken broth; 1 1/2 cups half and half; 1/2 cup butter; 2 tablespoons tomato paste; 1/2 cup all-purpose flour; 1 cup freshly grated Parmesan cheese; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Jump to Recipe· 3.9 from 10 reviews

If you are craving a comforting bowl of warmth that bursts with fresh, vibrant flavors, this Instant Pot Tomato Basil Soup Recipe is going to become your new go-to. It brilliantly combines the rich simplicity of garden-fresh tomatoes and fragrant basil with the convenience of the Instant Pot, bringing a creamy, hearty soup to your table in less than an hour. The velvety texture paired with a perfect balance of herbs makes this soup an irresistible classic that feels like a cozy hug in a bowl every single time.

Ingredients You’ll Need

The first image shows a round silver pot filled with three layers of finely chopped vegetables arranged side by side: orange carrots on the left, white onions at the bottom, and green celery on the right, all sitting on a white marbled surface. The second image shows the same pot now containing a mixed, cooked soup with a thick broth that is reddish-orange in color with small chunks of vegetables visible throughout, all on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Instant Pot Tomato Basil Soup Recipe uses a handful of simple, fresh ingredients that come together to create something truly special. Each ingredient plays a key role, whether it’s building depth of flavor, adding beautiful color, or contributing to that luscious, creamy texture you’ll love.

Olive oil: A good-quality olive oil brings a subtle richness and helps sauté the veggies perfectly.
Carrot (chopped): Adds natural sweetness and vibrant color to balance the acidity of the tomatoes.
Onion (chopped): Creates a savory base that deepens the soup’s flavor.
Celery (chopped): Provides an earthy note and crunch that softens as the soup cooks.
Diced tomatoes (canned, undrained): The star ingredient delivering juicy brightness and that signature tomato taste.
Tomato paste: Intensifies the tomato flavor and adds body to the soup.
Low-sodium chicken broth: Keeps the soup flavorful without overpowering, allowing the tomato and basil to shine.
Fresh basil leaves (or dried): Brings a fresh, aromatic punch that defines the soup’s character.
Dried oregano: Adds a subtle herbal complexity to elevate the overall flavor.
Butter: Key for creating a golden roux and providing richness to the soup base.
All-purpose flour: Thickens the soup nicely when combined with butter in the roux.
Freshly grated Parmesan cheese: Adds umami and a smooth, cheesy finish.
Half and half: Makes the soup luxuriously creamy and silky on the palate.
Salt: Enhances all the flavors in a balanced way.
Freshly ground black pepper: Gives just a hint of gentle heat for depth.

How to Make Instant Pot Tomato Basil Soup Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in your Instant Pot on the sauté setting. Toss in chopped carrots, onions, and celery, cooking them for about two minutes. This quick sauté softens the veggies and releases their natural sweetness and aroma, laying the foundation for a flavorful soup.

Step 2: Add Tomatoes, Broth, and Herbs

Next, pour in the diced tomatoes with their juices, tomato paste, chicken broth, dried oregano, and chopped fresh basil. Stir everything together so the flavors begin to mingle beautifully. These ingredients are what bring that signature brightness and herbaceous punch that makes this Instant Pot Tomato Basil Soup Recipe so memorable.

Step 3: Pressure Cook the Soup

Turn off the sauté function, secure the Instant Pot lid, and ensure the valve is set to sealing. Cook the mixture on high pressure for five minutes. After the timer goes off, allow the pressure to naturally release for five minutes to keep all the flavors well blended and to avoid splattering when you open the lid.

Step 4: Prepare the Roux

While your soup is cooking, melt butter in a large saucepan over medium-low heat. Stir in the flour continuously for about ten minutes until the roux reaches a beautiful golden brown color. This step is key to adding a nutty richness and thickening the soup perfectly without lumps.

Step 5: Blend the Soup

Once the pressure is released, carefully transfer the soup in batches to a blender and puree until smooth. Blending turns the chunky vegetables and tomatoes into a creamy, luscious base that feels indulgent yet wholesome.

Step 6: Combine Roux and Pureed Soup

Add one cup of the blended soup to the roux and stir until it forms a thick paste. Gradually mix in an additional three cups of soup, then pour this mixture back into the Instant Pot and stir until smooth. This method ensures your soup has that perfect velvety consistency that’s completely satisfying.

Step 7: Finish with Cheese, Cream, and Seasoning

Now for the finishing touch — stir in the Parmesan cheese, half and half, salt, and freshly ground black pepper. Taste the soup and add extra oregano or basil if you want a more pronounced herb flavor. This final step transforms the soup into a rich, creamy masterpiece that hits all the right notes.

How to Serve Instant Pot Tomato Basil Soup Recipe

A white bowl filled with smooth, orange tomato soup. On top, there are small golden-brown croutons scattered in the center. A few green basil leaves and small bits of black pepper and grated cheese are sprinkled over the soup. The bowl sits on a white marbled surface, and in the background, part of another white bowl with the same soup is visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra grated Parmesan or a few fresh basil leaves on top adds a pretty touch and an extra blast of flavor. For a little crunch, toasted croutons or a drizzle of good-quality olive oil work wonders. Garnishes elevate both the look and the eating experience.

Side Dishes

This comforting soup pairs beautifully with a classic grilled cheese sandwich for a nostalgic meal, or a crisp side salad to keep things light and fresh. Garlic bread, crusty baguette slices, or even warm pita are fantastic for dipping and soaking up every last bit of that delicious soup.

Creative Ways to Present

Serve the soup in charming mugs or rustic bowls for an inviting, cozy feel. For entertaining, offer toppings like shredded cheese, chopped herbs, and toasted seeds on the side so everyone can personalize their bowl. You can also swirl in a spoonful of pesto or add a dash of red pepper flakes for a surprising kick.

Make Ahead and Storage

Storing Leftovers

This soup refrigerates beautifully in an airtight container for up to 4 days. Flavors continue to meld and deepen, so leftovers often taste even better the next day. Just be sure to give it a good stir before reheating to reincorporate any cream that may have settled.

Freezing

You can freeze this Instant Pot Tomato Basil Soup Recipe in portion-sized containers for up to 3 months. It’s best to leave out the half and half if you plan to freeze, then add it fresh when reheating to maintain that perfect creamy texture without separation.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently so it warms evenly and doesn’t scorch. If the soup thickens too much, stir in a splash of broth or cream to loosen it up. Avoid microwave reheating for large batches to keep that silky consistency.

FAQs

Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes can be used in this recipe, especially if they are ripe and juicy. You might need to cook them a bit longer in the Instant Pot to break down fully, and the soup might have a slightly lighter texture, but the flavor will be wonderfully fresh.

Is it possible to make this soup vegan or dairy-free?

Absolutely! Swap the chicken broth for vegetable broth, replace butter with a plant-based alternative, and use coconut cream or your favorite dairy-free milk instead of half and half. Skip the Parmesan or use a vegan cheese substitute to keep it dairy-free while still rich and satisfying.

How can I make the soup spicier?

For a little heat, add a pinch of red pepper flakes during the sauté step or stir in some cayenne pepper when seasoning at the end. Fresh chopped jalapeños or a dash of hot sauce can also bring a pleasant spicy kick without overpowering the tomato basil flavor.

Can I prepare this soup on the stovetop instead of the Instant Pot?

You certainly can! Simply sauté the vegetables in a large pot, add the remaining ingredients, and simmer for about 30-40 minutes until the flavors meld. Then blend and finish with the roux and cream as directed. The Instant Pot just speeds up the process and intensifies flavors by cooking under pressure.

Why do I need to make a roux for this soup?

Making a roux adds a nutty depth and thickens the soup, giving it that luxurious, smooth texture that makes it feel indulgent. It also helps incorporate the cheese and cream more evenly without separating, resulting in the perfect creamy consistency you expect from a tomato basil soup.

Final Thoughts

You really can’t go wrong with this Instant Pot Tomato Basil Soup Recipe. It’s a beautiful blend of simple ingredients transformed by a little time, love, and the magic of pressure cooking. Whether you’re craving cozy comfort on a chilly evening or something fresh and vibrant any day of the year, this soup delivers every time. I can’t wait for you to try it and make it your favorite too!