Cozy Instant Pot Tomato Basil Soup Recipe - The Kitchens Aid - The Kitchens Aid

Cozy Instant Pot Tomato Basil Soup Recipe

There’s something about a bowl of Tomato Basil Soup that feels like a warm hug on a chilly evening. Creamy, fragrant, and oh-so-comforting, this recipe is a modern twist on a classic — and the Instant Pot makes it unbelievably easy. Whether you’re pairing it with a gooey grilled cheese or savoring it on its own, this soup is everything cozy dreams are made of. Let’s dive in!

If you’re craving comfort in a bowl, this Instant Pot Tomato Basil Soup is your answer!

Why You’ll Love This Recipe

  • Time-Saving: Thanks to the Instant Pot, this soup is ready in under 30 minutes, start to finish.
  • Fresh and Flavorful: The combination of ripe tomatoes, fragrant basil, and a hint of cream creates a soup that’s bursting with flavor.
  • Simple Ingredients: You probably have most of these pantry staples on hand!
  • Dietary Flexibility: Easily make it vegan or gluten-free with just a couple of swaps.

Ingredients Breakdown

  • Tomatoes: Use canned San Marzano tomatoes for rich flavor, but fresh, ripe tomatoes work wonderfully too.
  • Onion and Garlic: These aromatic staples build the soup’s flavor base. Swap the onion for a shallot if you prefer a slightly sweeter taste.
  • Basil: Fresh basil is key for that vibrant herbaceous kick, but dried basil works in a pinch.
  • Vegetable Stock: Opt for a good-quality stock; it makes a big difference in the depth of flavor.
  • Cream: Adds richness. Substitute with coconut milk or cashew cream for a vegan option.
  • Balsamic Vinegar: Just a splash enhances the sweetness of the tomatoes and adds complexity.
  • Spices: Salt, pepper, and a pinch of red pepper flakes for gentle heat (optional).

Step-by-Step Instructions

  1. Sauté the Aromatics: Using the “Sauté” setting on your Instant Pot, heat a drizzle of olive oil. Add diced onion and minced garlic, stirring until softened and fragrant, about 3 minutes.
  2. Add the Tomatoes and Stock: Pour in the canned tomatoes (or fresh tomatoes if using) along with the vegetable stock. Stir in salt, pepper, and red pepper flakes if desired.
  3. Cook Under Pressure: Place the lid on the Instant Pot, set the valve to “Sealing,” and cook on Manual High Pressure for 10 minutes. Once complete, carefully quick-release the pressure.
  4. Blend to Perfection: Use an immersion blender directly in the pot to puree the soup until smooth. (Alternatively, transfer the soup to a blender in batches.)
  5. Finish with Basil and Cream: Stir in freshly chopped basil, a splash of balsamic vinegar, and cream (or coconut milk). Taste and adjust seasoning as needed.
Instant Pot Tomato Basil Soup

Chef’s Tips and Tricks

  • Chill the Soup: Make it ahead! Like many soups, the flavor deepens after chilling overnight.
  • Use a High-Quality Balsamic: A good balsamic vinegar can elevate the flavor. Opt for one with subtle sweetness.
  • No Immersion Blender? Carefully use a standard blender to puree the soup, but ensure the steam can vent to avoid spills.

Recipe Variations and Serving Suggestions

  • Spicy Tomato Basil Soup: Add extra red pepper flakes or even a pinch of cayenne for some heat.
  • Dairy-Free Version: Swap the cream with coconut milk or homemade cashew cream.
  • Pair It Up: Serve with a classic grilled cheese sandwich, crusty sourdough bread, or a side salad for a balanced meal.

FAQs

  • Can I freeze this soup? Absolutely! Let it fully cool, store it in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • How do I reheat leftovers? Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second increments until warm.
  • Can I make this soup vegan? Yes! Substitute the cream with coconut milk or your favorite dairy-free alternative.

Printable Recipe

Instant Pot Tomato Basil Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4-6

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can of San Marzano tomatoes
  • 2 cups vegetable stock
  • 1/4 cup fresh basil, chopped
  • 1/4 cup cream (or coconut milk for vegan)
  • 1 tbsp balsamic vinegar
  • Salt and pepper, to taste
  • Optional: red pepper flakes

Instructions

  1. Set Instant Pot to sauté mode and heat olive oil. Sauté onions and garlic for 3 minutes until fragrant.
  2. Add tomatoes, stock, salt, pepper, and red pepper flakes (if using). Close lid and pressure cook on high for 10 minutes.
  3. Quick release pressure, then puree the soup with an immersion blender.
  4. Stir in basil, cream, and balsamic vinegar. Adjust seasoning and serve warm.

There you have it—a soup so simple yet so satisfying, you’ll want to make it again and again. I’d love to hear how yours turns out! Drop a comment below or tag me in your photos with #TheKitchensAid—I can’t wait to see your creations!

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