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Instant Pot Tomato Basil Soup Recipe

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3.9 from 10 reviews

This Instant Pot Tomato Basil Soup is a creamy, comforting classic made easy with fresh vegetables, herbs, and a rich roux for depth. It combines a quick sauté of aromatics, pressure cooking for tender tomatoes, and a velvety finish from Parmesan cheese and half and half, making a perfect bowl of creamy tomato soup in under an hour.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Herbs

  • 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

Liquids and Fats

  • 1 tablespoon olive oil
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups half and half
  • 1/2 cup butter

Thickening and Flavorings

  • 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

Instructions

  1. Sauté the Vegetables: Add olive oil to the Instant Pot and set it to ‘Sauté’. Once hot, add chopped carrots, onions, and celery, cooking for about 2 minutes until they soften slightly.
  2. Add Tomatoes and Seasonings: Stir in the undrained diced tomatoes, tomato paste, low-sodium chicken broth, dried oregano, and fresh or dried basil. Mix well to combine all ingredients.
  3. Pressure Cook the Soup: Turn off the sauté function. Secure the Instant Pot lid and set the valve to ‘Sealing’. Cook on Manual/High Pressure for 5 minutes. After cooking, allow the pressure to naturally release for 5 minutes before opening the lid.
  4. Prepare the Roux: While the soup cooks, melt butter in a large saucepan over medium-low heat. Stir in the all-purpose flour and cook, stirring constantly for about 10 minutes until it turns a nice golden brown color, forming a roux.
  5. Blend the Soup: Carefully transfer soup from the Instant Pot to a blender in 2-3 batches and blend until smooth. Be cautious with hot liquids.
  6. Combine Roux and Soup: Pour one cup of the pureed soup into the roux and stir to make a thick paste. Gradually stir in an additional 3 cups of soup until well combined.
  7. Finish the Soup: Return the roux mixture back to the Instant Pot and stir until smooth. Stir in grated Parmesan cheese, half and half, salt, and black pepper. Taste and adjust seasoning by adding more oregano and basil if desired.

Notes

  • Use low-sodium chicken broth to control the saltiness of the soup.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Be careful when blending hot soup to avoid splattering; blend in batches with the blender lid partially open to vent steam.
  • The roux adds thickness and a rich, nutty flavor; do not skip this step for the best texture.
  • Fresh basil offers a brighter flavor, but dried basil works well if fresh is unavailable.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://recipeteach.com/instant-pot-tomato-basil-soup-recipe/