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!
2poundstomatoes roughly chopped or 28 oz can of San Marzano tomatoes
12-15freshbasil leavesreserve a few for garnishing, or 2 teaspoons dry basil leaves
1teaspoonsugaror honey or agave, adjust depending on tartness of tomatoes.
1tablespoontomato 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.