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For this soup, you need just a few key ingredients. Start with 2 tablespoons of olive oil. This oil adds great flavor. Next, chop 1 medium onion and mince 3 cloves of garlic. These aromatics create a fragrant base. Sauté them together first. This step brings out their rich flavors. The tomato part is crucial for a tasty soup. Use 2 cans of diced tomatoes. I suggest fire-roasted tomatoes for extra depth. They give a nice smoky flavor. Combine this with 1 cup of vegetable broth. This broth helps to build a savory base. Sprinkle in 1 teaspoon of sugar and 1 teaspoon of dried oregano. The sugar balances the acidity of the tomatoes. Add salt and pepper to taste. This mix creates a rich, vibrant tomato base. To make the soup creamy, add 1 cup of heavy cream. If you prefer a dairy-free version, use coconut milk instead. Finally, toss in 1/2 cup of fresh basil leaves. The basil gives a fresh, herbal touch. Blend this all together to achieve a smooth, creamy soup. Don't forget to taste and adjust the seasoning if you need to. Enjoy the delightful blend of flavors! {{ingredient_image_1}} To start, plug in your Instant Pot. Press the 'Sauté' button. Pour in 2 tablespoons of olive oil. Let the oil heat for a minute. Next, add 1 medium chopped onion. Stir it for about 3-4 minutes. You want it soft and slightly clear. Then, add 3 minced garlic cloves. Stir for 30 seconds. The smell will be amazing! Now, it’s time to add the main ingredients. Pour in 2 cans of diced tomatoes, 1 cup of vegetable broth, 1 teaspoon of sugar, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Mix everything well. Now, close the lid on your Instant Pot. Set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes. Once it beeps, wait 10 minutes for a natural pressure release. After that, carefully turn the valve to 'Venting' to let out any extra steam. Open the lid and blend the soup until smooth with an immersion blender. If you don’t have one, carefully transfer the soup to a blender. Return the smooth soup to the pot. Stir in 1 cup of heavy cream or coconut milk and 1/2 cup of fresh basil leaves. Blend again briefly to mix the basil. Taste your soup, adjust salt and pepper if needed, and simmer for 2-3 minutes. Serve hot with more fresh basil on top if you like! To make your soup really creamy, use heavy cream. If you want a dairy-free choice, coconut milk works well. Blend the soup well after adding the cream. This makes it smooth and rich. You can also add cream slowly, tasting as you go. This lets you control the creaminess to your liking. You can boost the flavor with a few simple tricks. Add a teaspoon of balsamic vinegar for depth. A pinch of red pepper flakes gives it a nice kick. Try fresh herbs too. If you have parsley or thyme, add them in. Always taste your soup before serving. Adjust salt and pepper as needed for a perfect flavor. Use fire-roasted tomatoes for a smoky taste. They add a unique flavor that makes the soup special. Canned tomatoes are fine, but fresh tomatoes can work too. For herbs, fresh basil is best. If you use dried basil, cut the amount in half. Dried herbs are stronger, so you need less. Pro Tips Use Fresh Basil: Fresh basil adds a vibrant flavor to the soup. Make sure to add it at the end of cooking to maintain its freshness and aroma. Fire-Roasted Tomatoes: Opt for fire-roasted diced tomatoes for a deeper, smoky flavor that enhances the overall taste of the soup. Adjust Creaminess: For a lighter version, you can substitute heavy cream with coconut milk or a blend of half-and-half to keep it creamy yet dairy-free. Thicker Soup Option: If you prefer a thicker soup, blend in a small amount of cooked white beans or use less broth to achieve your desired consistency. {{image_2}} If you want a dairy-free soup, use coconut milk. It gives a nice creamy taste. You can also try almond milk or cashew cream. Both will work well. Just keep in mind that these options may change the flavor a bit. Always taste and adjust as you go. Want to make this soup more filling? Add proteins like cooked chicken or beans. For a veggie boost, try carrots or spinach. Both add color and nutrients. You can toss in any of your favorite veggies. Just chop them small so they cook quickly. You can change the spice level to fit your taste. Want it spicy? Add crushed red pepper flakes or fresh jalapeños. Prefer it mild? Skip the heat and focus on herbs. A bit more oregano or thyme will add depth. Play around with flavors until you find your perfect mix. After enjoying your soup, let it cool down. Pour any leftovers into an airtight container. Store in the fridge for up to three days. Remember, the flavors will deepen with time, so it tastes even better! To freeze, let the soup cool completely. Use freezer-safe bags or containers. Leave some space at the top for expansion. Label each container with the date. You can freeze it for up to three months. When ready, just thaw in the fridge overnight. For the best taste, reheat in a pot over low heat. Stir often to avoid sticking. If the soup thickens, add a splash of broth or cream. You can also use the microwave. Heat in short bursts and stir in between. Enjoy your warm, creamy soup! It takes about 30 minutes to make this soup. You spend 10 minutes prepping the ingredients. The Instant Pot cooks under pressure for 10 minutes. After that, you blend the soup until smooth. Yes, you can use dried herbs. If you use dried basil, use about one-third of the amount. Dried herbs are stronger than fresh ones. Add them when you cook the soup for the best flavor. This soup pairs well with many sides. Try grilled cheese sandwiches for a classic combo. A fresh salad can also make a great side. You can also serve it with warm bread or croutons for added crunch. This article covered how to make Instant Pot Creamy Tomato Basil Soup. We discussed the key ingredients, like olive oil and the tomato base. I provided step-by-step instructions for cooking and blending your soup. We also explored tips for creaminess, flavor boosts, and variations to try. In the end, enjoy making this soup your way. It's quick, tasty, and perfect for any meal. Now, go make a bowl of comfort!

Instant Pot Creamy Tomato Basil Soup

A rich and creamy tomato basil soup made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup heavy cream
  • 0.5 cup fresh basil leaves

Instructions
 

  • Set your Instant Pot to 'Sauté' mode and pour in the olive oil.
  • Add the chopped onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic and continue to sauté for another 30 seconds until fragrant.
  • Add the diced tomatoes (with their juices), vegetable broth, sugar, oregano, salt, and pepper. Stir well to combine.
  • Close the Instant Pot lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set it for 10 minutes.
  • Once the cooking time is completed, allow a natural pressure release for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.
  • Open the lid and use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
  • Stir in the heavy cream (or coconut milk) and the fresh basil leaves. Blend again briefly just to incorporate the basil.
  • Taste and adjust seasoning if necessary and simmer for an additional 2-3 minutes on the 'Sauté' setting if you want to warm it further.
  • Serve hot, garnished with additional fresh basil if desired.

Notes

Use coconut milk for a dairy-free version.
Keyword basil, instant pot, soup, tomato