A simple and easy tomato basil soup made in the instant pot that is freezer-friendly recipe that can be adapted for the slow cooker and stovetop. Full of flavor, slightly sweet, slightly spicy and wholefully delicious.
I finally took the plunge and got an instant pot after snagging one for a great sale price around the holidays. I didn’t know what all the hype was over this thing, but now I know.
This thing is amazing, and even the old man loves to cook with it. And he doesn’t even like to cook.
Soups are one of the easiest things you can make in the instant pot. This tomato basil soup is perfect for the colder months and is so deliciously flavor-filled.
With several different ways to prepare it, it is simple and easy no matter how you cook it and comes out perfect every single time.
Tools Needed For This Instant Pot Soup Recipe
- Instant Pot Pressure Cooker, Slow Cooker Crock Pot, or Dutch Oven
- Cutting board
- Chef’s knives
- Measuring cups
- Measuring spoons
- Food processor
Ingredients Needed For Homemade Tomato Basil Soup
- yellow onion
- garlic
- olive oil
- salt
- black pepper
- basil
- Oregano
- garlic powder
- sugar (optional)
- red pepper flakes (optional)
- bay leaves
- canned diced tomatoes
- chicken broth
- half and half
Why You Will Love This Tomato Basil Soup?
This simple and easy tomato basil soup recipe is not only super flavor-filled, but it does not take a whole lot of time to make.
I don’t like spending a lot of time in the kitchen cooking and this recipe is proof that it is not necessary.
Can This Soup Be Frozen?
Absolutely!
I wouldn't suggest freezing for longer than six months. This recipe is perfect to double up and freeze for a later day when you have less time to prepare dinner.
How To Reheat Frozen Soup?
Because this soup has dairy in it, I would suggest reheating from frozen so that it blends well and does not separate when trying to thaw first.
Can Fresh Tomatoes Be Substituted For Instant Pot Tomato Basil Soup?
Yup!
If you prefer fresh tomatoes over canned, you can use roughly 1 ½ pounds of tomatoes. That should be equal to the 2 fourteen ounce cans called for in the recipe.
Can This Soup Be Made In The Slow Cooker?
It sure can!
If you want to make this soup in the slow cooker you just need to melt the butter and saute the onion and garlic in a skillet on the stovetop for about five minutes.
Add in the salt, black pepper, garlic powder, red pepper flakes, oregano, and basil, and sauté for 1-2 more minutes. And then place in the slow cooker with the bay leaves, tomatoes, and chicken broth.
Cook on low for 6-8 hours, and remove the lid, and take out the bay leaves.
Remove roughly one cup of the tomato mixture and set it aside.
Puree the remaining soup using an immersion blender, then add the cup of tomato mixture back in, along with cream and sugar, and stir until mixed well and adjust seasoning to taste preferences.
Can This Soup Be Made On The Stove Top?
Yup! You can do that too. And it still does not take a super long time.
If you want to make this soup on the stovetop, melt the butter and saute the onion and garlic in the dutch oven or heavy bottom pot on the stovetop for about five minutes.
Add in the salt, black pepper, garlic powder, red pepper flakes, oregano, and basil, and sauté for 1-2 more minutes. Add in the bay leaves, tomatoes, and chicken broth.
Cook on medium heat until boiling stirring occasionally. Then, turn down to simmer and cover for 20-30 minutes. Remove the lid, and take out the bay leaves.
Remove roughly one cup of the tomato mixture and set it aside.
Puree the remaining soup using an immersion blender, then add the cup of tomato mixture back in, along with cream and sugar, and stir until mixed well and adjust seasoning to your taste preferences.
What Goes With Tomato Basil Soup?
- Grilled cheese. My favorite thing to eat with tomato basil soup is a gouda grilled cheese with good bread. Fresh Italian or other favorite bread from your local store and some slices of gouda dipped in the soup is absolute delicious perfection.
- Garlic toast. This is also a delicious hearty option to dip in your soup and make it a more filling meal. It’s a quick and easy add on to the soup that can be made as the soup cooks.
- Focaccia bread. This is also a good option for dipping. If you want to make it from scratch, here is a good recipe worth trying.
- Croutons. The easiest of all the options, you can just drop some croutons on top and let them soak up the soup and YUM!
How To Make Tomato Basil Soup In The Instant Pot
Prepping the soup to cook
The first step is using the sauté setting of the instant pot, sauté the onion and minced garlic in olive oil for about 5 minutes.
I always just push the saute button and start. That defaults to thirty minutes and I can just stop it when I am finished.
After about five minutes the onions should start to be translucent. Add in the salt, black pepper, garlic powder, red pepper flakes, oregano, and basil, and continue sautéing for 1-2 more minutes.
Then turn the heat off and add in the bay leaves, the tomatoes and the chicken broth. Stir it to mix everything together.
Cooking the soup
Put the lid on the instant pot and make sure the pressure release is closed. Cook the vegetable mixture using the soup setting, for 15 minutes at high pressure.
Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.
What’s the difference between a quick-release and a natural release on instant pot?
Natural release lets the pressure die down naturally. And leaves minimal to no steam released depending on how long you let it sit.
Quick-release lets the pressure and steam out immediately and prevents the likelihood of overcooking.
Finishing the soup
Remove the bay leaves and toss, and then remove one cup of the tomato mixture and set it aside.
If you like a chunkier soup, you may want to remove a little more.
Puree the remaining soup using an immersion blender or hand blender.
Then add the cup of tomato mixture back in, along with cream and stir it all up!
If you like a little sweetness add the sugar and stir and top with some shredded mozzarella or Parmesan cheese and enjoy!
Other instant pot recipes you may love:
Instant Pot Tomato Basil Soup
A simple and easy instant pot tomato basil soup freezer-friendly recipe full of flavor, slightly sweet, slightly spicy and wholefully delicious.
Ingredients
- 1 medium yellow onion, diced
- 2 tsp minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2tablespoons sugar (optional)
- ⅛ teaspoon red pepper flakes (optional)
- 2 bay leaves
- 2 cans (14.5 oz.) diced tomatoes
- 2 cups chicken broth
- ½ cup heavy cream
Instructions
- Using the sauté setting of the electric pressure cooker, sauté the onion and minced garlic in olive oil for about 5 minutes.
- Add in the salt, black pepper, garlic powder, red pepper flakes, oregano, and basil, and sauté for 1-2 more minutes.
- Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
- Secure the lid and cook the vegetable mixture using the soup setting, for 15 minutes at high pressure.
- Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.
- Remove the bay leaves.
- Remove one cup of the tomato mixture and set aside.
- Puree the remaining soup using an immersion blender.
- Add the cup of tomato mixture back in, along with cream and sugar, and stir until mixed well.
- Taste and adjust seasonings to your desired taste.
Notes
It can be made on the stovetop and in the crockpot. See the instructions above.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 1004mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 3g
