![Making Instant Pot creamy tomato basil soup is quick and easy. This recipe gives you a rich, smooth soup bursting with flavor. It takes about 30 minutes from start to finish. You will serve 4 to 6 people with this dish. To make this tasty soup, you will need these key ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 1 cup vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar (optional) - Salt and pepper to taste - 1 cup heavy cream (or coconut cream) - 1/4 cup fresh basil leaves, chopped - Grated Parmesan cheese (for garnish) These ingredients come together to create a warm and comforting dish. The olive oil adds richness, while the onion and garlic bring depth. You can play around with some ingredients for fun. Here are a few ideas: - Use fresh tomatoes if you prefer. About 2 pounds will work well. - If you want a spicier soup, add a pinch of red pepper flakes. - Swap heavy cream for coconut cream for a dairy-free twist. - Add a splash of balsamic vinegar for a tangy flavor. These options let you customize the soup to your taste. Enjoy experimenting! If you want the full recipe, check out the recipe section. Start by turning on your Instant Pot to 'Sauté' mode. Add 2 tablespoons of olive oil and let it heat. Once the oil is hot, toss in 1 medium chopped onion. Sauté for about 3-4 minutes until the onion looks clear. This step builds a great base for our soup. Next, add 2 minced garlic cloves. Sauté for another minute until you smell that wonderful garlic aroma. Now, it’s time to add the main ingredients. Pour in 1 can of crushed tomatoes (28 oz) and 1 cup of vegetable broth. Stir in 1 teaspoon of dried oregano to give the soup flavor. If you like, add 1 teaspoon of sugar to cut the acidity of the tomatoes. Season with salt and pepper to taste. Close the lid and seal the vent. Cook on high pressure for 10 minutes. Once done, release the pressure by turning the valve to venting. Open the lid carefully. Use an immersion blender to make the soup smooth. If you don’t have one, pour the soup in batches into a regular blender. After blending, return the soup to the pot if needed. Stir in 1 cup of heavy cream (or coconut cream for a dairy-free option) and 1/4 cup of chopped fresh basil leaves. Set the Instant Pot to 'Sauté' again just for a couple of minutes to warm it through. Taste and adjust the seasoning if needed. Now, you’re ready to serve. Garnish with grated Parmesan cheese for a nice touch. You can find the Full Recipe for more details. To make your soup shine, focus on the base. Start with good olive oil. Use it to sauté your onions and garlic until they are soft. This step adds depth. You can also add a pinch of sugar to balance the acidity. This small tweak can change the whole taste. Both fresh and canned tomatoes work well in this recipe. Fresh tomatoes add a nice taste in summer. If you use fresh tomatoes, aim for ripe ones. For canned, look for quality brands. They are often sweeter and save time. Just remember to crush them well before adding. This soup has simple swaps for different diets. For a dairy-free option, replace heavy cream with coconut cream. It adds a rich flavor without dairy. If you're gluten-free, check your broth. Some brands add gluten. Always read labels to keep your dish safe and tasty. For the full recipe, visit the section above. {{image_2}} To make this soup dairy-free, swap out heavy cream for coconut cream. Coconut cream adds a rich texture and a hint of sweetness. You can also use almond milk or cashew cream for a lighter option. These alternatives keep the soup creamy without dairy. Want to boost flavor? Add sautéed mushrooms or roasted red peppers. These ingredients add depth and create a more complex taste. You can also fold in some cooked quinoa or lentils for added protein. A splash of balsamic vinegar brightens the soup's flavor too. If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount, then taste as you go. This way, you can control the spice level. For a smoky flavor, try adding smoked paprika. Adjusting the spices can make this soup perfect for your taste. After you enjoy your Instant Pot creamy tomato basil soup, let it cool. Pour the soup into airtight containers. This helps keep it fresh. Store the soup in the fridge. It lasts up to 5 days. If you want to keep it longer, freezing is a great option. When you're ready to eat your soup again, simply take it out of the fridge. Pour the soup into a pot over medium heat. Stir it often so it heats evenly. You can also use the microwave. Heat it in a bowl for about 2-3 minutes. Stir halfway through to avoid hot spots. To freeze the soup, make sure it is completely cool. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the containers with the date. The soup can freeze well for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before. Enjoy your delicious soup anytime! For the full recipe, check the [Full Recipe]. Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, freeze the soup. It will stay good for up to 3 months in the freezer. Just remember to let it cool before you freeze it. Yes, you can use fresh tomatoes! You will need about 2 pounds of fresh tomatoes. Start by roasting or boiling them to remove the skins. After that, chop them and add them to the pot. Fresh tomatoes add a bright taste but may require a bit more cooking time. Adjust your liquid, so the soup doesn’t get too thick. Absolutely! Making this soup ahead of time is a great idea. You can cook it and store it in the fridge for later. Just reheat it on the stove or in the microwave. If you freeze it, let it thaw in the fridge overnight before reheating. This soup tastes even better the next day as the flavors blend. For the full recipe, check out the [Full Recipe]. In this blog post, we covered the full recipe and essential ingredients for tomato basil soup. You learned how to prepare aromatics, cook, and blend the soup. We shared tips for perfecting flavor and adjusting spice levels. Variations for dietary needs and storage tips were also included. Making this soup is simple, and you can get creative with ingredients. Enjoy your homemade soup, knowing it will taste great and suit your needs. Happy cooking!](https://juliesdish.com/wp-content/uploads/2025/07/07de53b1-dc48-4d52-ba23-93e7f0577594-768x768.webp)
If you crave a warm, comforting bowl of soup, you’ll love my Instant Pot Creamy Tomato Basil Soup. This easy recipe is perfect for busy days when you want big flavor fast. You’ll find all the essential steps, plus tips to personalize your dish. Whether you’re cooking for yourself or hosting friends, this soup is guaranteed to impress. Let’s dive in and create a delicious meal together!
Ingredients
Full Recipe Overview
Making Instant Pot creamy tomato basil soup is quick and easy. This recipe gives you a rich, smooth soup bursting with flavor. It takes about 30 minutes from start to finish. You will serve 4 to 6 people with this dish.
List of Essential Ingredients
To make this tasty soup, you will need these key ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried oregano
– 1 teaspoon sugar (optional)
– Salt and pepper to taste
– 1 cup heavy cream (or coconut cream)
– 1/4 cup fresh basil leaves, chopped
– Grated Parmesan cheese (for garnish)
These ingredients come together to create a warm and comforting dish. The olive oil adds richness, while the onion and garlic bring depth.
Optional Ingredients and Substitutions
You can play around with some ingredients for fun. Here are a few ideas:
– Use fresh tomatoes if you prefer. About 2 pounds will work well.
– If you want a spicier soup, add a pinch of red pepper flakes.
– Swap heavy cream for coconut cream for a dairy-free twist.
– Add a splash of balsamic vinegar for a tangy flavor.
These options let you customize the soup to your taste. Enjoy experimenting! If you want the full recipe, check out the recipe section.
Step-by-Step Instructions
Preparing the Aromatics
Start by turning on your Instant Pot to ‘Sauté’ mode. Add 2 tablespoons of olive oil and let it heat. Once the oil is hot, toss in 1 medium chopped onion. Sauté for about 3-4 minutes until the onion looks clear. This step builds a great base for our soup. Next, add 2 minced garlic cloves. Sauté for another minute until you smell that wonderful garlic aroma.
Cooking the Soup
Now, it’s time to add the main ingredients. Pour in 1 can of crushed tomatoes (28 oz) and 1 cup of vegetable broth. Stir in 1 teaspoon of dried oregano to give the soup flavor. If you like, add 1 teaspoon of sugar to cut the acidity of the tomatoes. Season with salt and pepper to taste. Close the lid and seal the vent. Cook on high pressure for 10 minutes. Once done, release the pressure by turning the valve to venting. Open the lid carefully.
Blending and Finishing Touches
Use an immersion blender to make the soup smooth. If you don’t have one, pour the soup in batches into a regular blender. After blending, return the soup to the pot if needed. Stir in 1 cup of heavy cream (or coconut cream for a dairy-free option) and 1/4 cup of chopped fresh basil leaves. Set the Instant Pot to ‘Sauté’ again just for a couple of minutes to warm it through. Taste and adjust the seasoning if needed. Now, you’re ready to serve. Garnish with grated Parmesan cheese for a nice touch. You can find the Full Recipe for more details.
Tips & Tricks
Perfecting the Flavor
To make your soup shine, focus on the base. Start with good olive oil. Use it to sauté your onions and garlic until they are soft. This step adds depth. You can also add a pinch of sugar to balance the acidity. This small tweak can change the whole taste.
Using Fresh vs. Canned Ingredients
Both fresh and canned tomatoes work well in this recipe. Fresh tomatoes add a nice taste in summer. If you use fresh tomatoes, aim for ripe ones. For canned, look for quality brands. They are often sweeter and save time. Just remember to crush them well before adding.
Cooking with Dietary Restrictions
This soup has simple swaps for different diets. For a dairy-free option, replace heavy cream with coconut cream. It adds a rich flavor without dairy. If you’re gluten-free, check your broth. Some brands add gluten. Always read labels to keep your dish safe and tasty.
For the full recipe, visit the section above.
Variations
Dairy-Free Options
To make this soup dairy-free, swap out heavy cream for coconut cream. Coconut cream adds a rich texture and a hint of sweetness. You can also use almond milk or cashew cream for a lighter option. These alternatives keep the soup creamy without dairy.
Add-Ins and Enhancements
Want to boost flavor? Add sautéed mushrooms or roasted red peppers. These ingredients add depth and create a more complex taste. You can also fold in some cooked quinoa or lentils for added protein. A splash of balsamic vinegar brightens the soup’s flavor too.
Spice Level Adjustments
If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount, then taste as you go. This way, you can control the spice level. For a smoky flavor, try adding smoked paprika. Adjusting the spices can make this soup perfect for your taste.
Storage Info
Best Practices for Storing Leftovers
After you enjoy your Instant Pot creamy tomato basil soup, let it cool. Pour the soup into airtight containers. This helps keep it fresh. Store the soup in the fridge. It lasts up to 5 days. If you want to keep it longer, freezing is a great option.
Reheating Instructions
When you’re ready to eat your soup again, simply take it out of the fridge. Pour the soup into a pot over medium heat. Stir it often so it heats evenly. You can also use the microwave. Heat it in a bowl for about 2-3 minutes. Stir halfway through to avoid hot spots.
Freezing Tips
To freeze the soup, make sure it is completely cool. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the containers with the date. The soup can freeze well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before. Enjoy your delicious soup anytime!
For the full recipe, check the [Full Recipe].
FAQs
How long does homemade tomato basil soup last?
Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, freeze the soup. It will stay good for up to 3 months in the freezer. Just remember to let it cool before you freeze it.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You will need about 2 pounds of fresh tomatoes. Start by roasting or boiling them to remove the skins. After that, chop them and add them to the pot. Fresh tomatoes add a bright taste but may require a bit more cooking time. Adjust your liquid, so the soup doesn’t get too thick.
Is it possible to make this soup in advance?
Absolutely! Making this soup ahead of time is a great idea. You can cook it and store it in the fridge for later. Just reheat it on the stove or in the microwave. If you freeze it, let it thaw in the fridge overnight before reheating. This soup tastes even better the next day as the flavors blend. For the full recipe, check out the [Full Recipe].
In this blog post, we covered the full recipe and essential ingredients for tomato basil soup. You learned how to prepare aromatics, cook, and blend the soup. We shared tips for perfecting flavor and adjusting spice levels. Variations for dietary needs and storage tips were also included. Making this soup is simple, and you can get creative with ingredients. Enjoy your homemade soup, knowing it will taste great and suit your needs. Happy cooking!
![Making Instant Pot creamy tomato basil soup is quick and easy. This recipe gives you a rich, smooth soup bursting with flavor. It takes about 30 minutes from start to finish. You will serve 4 to 6 people with this dish. To make this tasty soup, you will need these key ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 1 cup vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar (optional) - Salt and pepper to taste - 1 cup heavy cream (or coconut cream) - 1/4 cup fresh basil leaves, chopped - Grated Parmesan cheese (for garnish) These ingredients come together to create a warm and comforting dish. The olive oil adds richness, while the onion and garlic bring depth. You can play around with some ingredients for fun. Here are a few ideas: - Use fresh tomatoes if you prefer. About 2 pounds will work well. - If you want a spicier soup, add a pinch of red pepper flakes. - Swap heavy cream for coconut cream for a dairy-free twist. - Add a splash of balsamic vinegar for a tangy flavor. These options let you customize the soup to your taste. Enjoy experimenting! If you want the full recipe, check out the recipe section. Start by turning on your Instant Pot to 'Sauté' mode. Add 2 tablespoons of olive oil and let it heat. Once the oil is hot, toss in 1 medium chopped onion. Sauté for about 3-4 minutes until the onion looks clear. This step builds a great base for our soup. Next, add 2 minced garlic cloves. Sauté for another minute until you smell that wonderful garlic aroma. Now, it’s time to add the main ingredients. Pour in 1 can of crushed tomatoes (28 oz) and 1 cup of vegetable broth. Stir in 1 teaspoon of dried oregano to give the soup flavor. If you like, add 1 teaspoon of sugar to cut the acidity of the tomatoes. Season with salt and pepper to taste. Close the lid and seal the vent. Cook on high pressure for 10 minutes. Once done, release the pressure by turning the valve to venting. Open the lid carefully. Use an immersion blender to make the soup smooth. If you don’t have one, pour the soup in batches into a regular blender. After blending, return the soup to the pot if needed. Stir in 1 cup of heavy cream (or coconut cream for a dairy-free option) and 1/4 cup of chopped fresh basil leaves. Set the Instant Pot to 'Sauté' again just for a couple of minutes to warm it through. Taste and adjust the seasoning if needed. Now, you’re ready to serve. Garnish with grated Parmesan cheese for a nice touch. You can find the Full Recipe for more details. To make your soup shine, focus on the base. Start with good olive oil. Use it to sauté your onions and garlic until they are soft. This step adds depth. You can also add a pinch of sugar to balance the acidity. This small tweak can change the whole taste. Both fresh and canned tomatoes work well in this recipe. Fresh tomatoes add a nice taste in summer. If you use fresh tomatoes, aim for ripe ones. For canned, look for quality brands. They are often sweeter and save time. Just remember to crush them well before adding. This soup has simple swaps for different diets. For a dairy-free option, replace heavy cream with coconut cream. It adds a rich flavor without dairy. If you're gluten-free, check your broth. Some brands add gluten. Always read labels to keep your dish safe and tasty. For the full recipe, visit the section above. {{image_2}} To make this soup dairy-free, swap out heavy cream for coconut cream. Coconut cream adds a rich texture and a hint of sweetness. You can also use almond milk or cashew cream for a lighter option. These alternatives keep the soup creamy without dairy. Want to boost flavor? Add sautéed mushrooms or roasted red peppers. These ingredients add depth and create a more complex taste. You can also fold in some cooked quinoa or lentils for added protein. A splash of balsamic vinegar brightens the soup's flavor too. If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount, then taste as you go. This way, you can control the spice level. For a smoky flavor, try adding smoked paprika. Adjusting the spices can make this soup perfect for your taste. After you enjoy your Instant Pot creamy tomato basil soup, let it cool. Pour the soup into airtight containers. This helps keep it fresh. Store the soup in the fridge. It lasts up to 5 days. If you want to keep it longer, freezing is a great option. When you're ready to eat your soup again, simply take it out of the fridge. Pour the soup into a pot over medium heat. Stir it often so it heats evenly. You can also use the microwave. Heat it in a bowl for about 2-3 minutes. Stir halfway through to avoid hot spots. To freeze the soup, make sure it is completely cool. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the containers with the date. The soup can freeze well for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before. Enjoy your delicious soup anytime! For the full recipe, check the [Full Recipe]. Homemade tomato basil soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, freeze the soup. It will stay good for up to 3 months in the freezer. Just remember to let it cool before you freeze it. Yes, you can use fresh tomatoes! You will need about 2 pounds of fresh tomatoes. Start by roasting or boiling them to remove the skins. After that, chop them and add them to the pot. Fresh tomatoes add a bright taste but may require a bit more cooking time. Adjust your liquid, so the soup doesn’t get too thick. Absolutely! Making this soup ahead of time is a great idea. You can cook it and store it in the fridge for later. Just reheat it on the stove or in the microwave. If you freeze it, let it thaw in the fridge overnight before reheating. This soup tastes even better the next day as the flavors blend. For the full recipe, check out the [Full Recipe]. In this blog post, we covered the full recipe and essential ingredients for tomato basil soup. You learned how to prepare aromatics, cook, and blend the soup. We shared tips for perfecting flavor and adjusting spice levels. Variations for dietary needs and storage tips were also included. Making this soup is simple, and you can get creative with ingredients. Enjoy your homemade soup, knowing it will taste great and suit your needs. Happy cooking!](https://juliesdish.com/wp-content/uploads/2025/07/07de53b1-dc48-4d52-ba23-93e7f0577594-250x250.webp)
