Soups & Stews > Pressure Cooker (Instant Pot) Soups & Stews > Instant Pot Vegetarian Soups & Stews > Quick Instant Pot Lentil Soup Recipe

Instant Pot Creamy Tomato and Basil Soup

Enjoy a comforting and flavorful tomato soup made quickly and easily in your Instant Pot. This recipe is vegetarian, creamy, and packed with fresh basil flavor.

Prep Time
10 minutes
Cook Time
20 minutes
Servings
6
Ingredients
  • 28 oz Diced Tomatoes
  • 4 cups Vegetable Broth
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Sugar
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper
  • 1/2 cup Heavy Cream
  • 1/4 cup, chopped, for garnish Fresh Basil

Sautéing the Aromatics

Turn on your Instant Pot to the 'Sauté' function. Add a tablespoon of olive oil (optional for a richer flavor) and let it heat up. Add the chopped onion and cook until softened, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Adding the Remaining Ingredients

Pour in the diced tomatoes (undrained), vegetable broth, dried basil, dried oregano, sugar, salt, and black pepper. Stir well to combine all ingredients.

Pressure Cooking

Secure the Instant Pot lid, ensuring the valve is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' function and set the cooking time for 10 minutes on high pressure. The Instant Pot will take some time to come to pressure before the timer starts counting down.

Releasing the Pressure

Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the valve to the 'Venting' position. Be cautious of the steam.

Blending the Soup

Carefully remove the lid. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender (be careful when blending hot liquids!).

Finishing Touches

Stir in the heavy cream. Taste and adjust seasoning as needed. Garnish with fresh chopped basil before serving. Serve hot with crusty bread or grilled cheese.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 60-80 kcal
Carbohydrates: Approximately 6-8g
Protein: Approximately 1-2g
Fat: Approximately 4-6g

Other Considerations for Nutrition

To reduce the fat content, you can substitute the heavy cream with half-and-half or milk. You can also omit the sugar or use a sugar substitute if you are watching your sugar intake. Using low-sodium vegetable broth will reduce the sodium content.

← Hearty Instant Pot Chicken and Vegetable Soup Instant Pot Minestrone Soup →

FAQ

  • Can I use fresh tomatoes instead of canned?

    Yes, you can use about 3 pounds of fresh tomatoes. Core and roughly chop them before adding them to the Instant Pot. You may need to adjust the cooking time slightly, adding a few extra minutes if the tomatoes are not very ripe.
  • Can I freeze this soup?

    Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw completely before reheating.
  • Can I make this recipe vegan?

    Yes! Simply omit the heavy cream or substitute with a plant-based cream alternative like coconut cream or cashew cream. Ensure your vegetable broth is also vegan.