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Bowl filled with vegan tomato basil soup toppped with croiton and basil

Instant Pot Tomato Basil Soup

Shweta Arora
Instant Pot Tomato Basil Soup is a quick, delicious, and vegan soup made with fresh tomatoes and basil. Serve it topped with bread croutons, parmesan cheese, or with a grilled cheese sandwich. It's perfect for a quick weeknight dinner or a comforting meal, that your family will love!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 138 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion 1 cup chopped
  • 1 carrot peeled and chopped
  • 1 tablespoon garlic minced
  • ½-1 teaspoon red chili flakes or red chili powder or paprika, adjust to taste
  • ½ teaspoon dry oregano
  • 1 teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 2 cups vegetable broth or water
  • 2 pounds tomatoes roughly chopped or 28 oz can of San Marzano tomatoes
  • 12-15 fresh basil leaves reserve a few for garnishing, or 2 teaspoons dry basil leaves
  • 1 teaspoon sugar or honey or agave, adjust depending on tartness of tomatoes.
  • 1 tablespoon tomato paste optional but recommended

For serving (optional)

  • freshly cracked pepper
  • parmesan cheese
  • bread croutons

Instructions
 

Making Tomato Basil Soup in the Instant Pot

  • Start Instant Pot on saute mode. Add oil and once hot stir in the onions, carrots, and garlic. Saute until onions are translucent and the raw garlic smell disappears.
  • Stir in the salt, black pepper, dry oregano, and red chili flakes. Add the tomatoes, basil, and vegetable broth. Mix well. Ensure nothing is sticking to the bottom of the pot.
  • Close the Instant Pot lid with vent to sealing and cook on manual high for 5 mins. Followed by natural release. 
  • Open the lid and puree the soup (using a hand blender) until smooth. Or wait for it to cool and then transfer to a blender and blend.
  • Start the Instant pot again on saute mode to bring the soup to a boil.
  • Give it a taste and adjust salt and stir in some sugar to balance the tartness (if required).
  • Tomato Basil Soup is ready! Serve it hot topped with freshly cracked black pepper, croutons, and parmesan cheese (optional)

Stove top version

  • Heat a heavy-bottomed pot on medium-high heat. Add oil and once hot stir in the onions, carrots and garlic. Saute until onions are translucent and the raw garlic smell disappears.
  • Stir in the salt, pepper, dry oregano, and red chili flakes. Add the tomatoes, basil, and vegetable broth. Give it a good mix.
  • Bring the soup to a boil, reduce the heat, cover and simmer for 15mins or until the tomatoes are soft.
  • Puree the soup (using a hand blender) until smooth. Or wait for it to cool and then transfer to a blender and blend.
  • Bring the pureed soup to a boil. Give it a taste, and adjust the salt and stir in some sugar to balance the tartness (if required).
  • Tomato Basil Soup is ready! Serve it hot topped with freshly cracked black pepper, croutons and parmesan cheese (optional)

Notes

Opt for ripe, juicy tomatoes for the best flavor. You can use fresh tomatoes when they're in season or canned tomatoes for convenience.
I have used 4 Roma and 3 on the wine tomatoes, approx 4 cups chopped or use 28 oz can of San Marzano tomatoes.
For a rich tomato flavor, add 1-2 tablespoons of tomato paste. It also adds great color to the soup.
For a smoother consistency, use an immersion blender or a regular blender to puree the soup. Be cautious when blending hot liquids; allow them to cool slightly before blending.
For the stovetop, make the soup in a heavy-bottomed pot or pan. This will help the heat distribute evenly so that the bottom of the soup doesn't scorch.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1111mg | Potassium: 694mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4986IU | Vitamin C: 36mg | Calcium: 50mg | Iron: 1mg
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