One of my favorite soups is now so easy to make in the Instant Pot! This Garden Fresh Tomato Basil Soup will have you skipping the soup aisle at the grocery store. Nothing warms your soul like Tomato Soup. I can’t think of anything that tastes better on a chilly day – especially if you have the perfect grilled cheese sandwich to go with it. This flavorful Tomato Soup will be a family favorite!
Want even more Soup Recipes?
Old fashioned Classic Chicken Noodle Soup is a favorite for many families including mine! Seriously, how can it not be? I love how it warms my belly!
I love that it no longer takes all day to make a big delicious pot of soup when you use an Instant Pot! Just take a look at these Insanely Easy Instant Pot Soup Recipes!
If your family loves warm hearty bowls of soup, be sure and check out our Chunky Bacon Potato Soup too! Potato soup is another family favorite and this one is guaranteed to please!
Prep time: 10 minutes
Active cook time: 11-13 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6
Ingredients:
2 T. extra virgin olive oil
1 small yellow onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
Sea salt and black pepper, to taste
2-3 cloves garlic, peeled and chopped
1 c. chicken or vegetable stock, preferably organic*
3 lbs. fresh tomatoes, chopped
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ c. fresh basil leaves, julienned (+ extra for garnish)
*Add additional chicken or vegetable stock to achieve the desired consistency.
Directions:
Select the “Sauté” function on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead- this is how I like it better. My boys don’t care for the chunks).
To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. We love cheese on our soup.
Serve with your favorite grilled cheese sandwich and enjoy!
Print the Recipe!
Instant Pot Garden Fresh Tomato Basil Soup
The Perfect Tomato Soup made right in your Instant Pot will be a family favorite!
Ingredients
- 2 T. extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 c. chicken or vegetable stock, preferably organic*
- 3 lbs. fresh tomatoes, chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ c. fresh basil leaves, julienned (+ extra for garnish)
- *Add additional chicken or vegetable stock to achieve the desired consistency.
Instructions
Select the “Sauté” function on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. Enjoy!
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What’s your favorite soup? Let us know in the comments below!
