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- Fire-roasted diced tomatoes - Fresh basil leaves - Heavy cream (or coconut milk) - Granulated sugar - Dried oregano - Salt and pepper - Rustic bread - Extra cream for garnish - Cracked black pepper When I make this soup, I start with fire-roasted diced tomatoes. They add a rich depth of flavor. Fresh basil leaves are a must, too. They give the soup that fresh, herby taste. For creaminess, I choose heavy cream. If you want a dairy-free option, coconut milk works great! To enhance the flavor, I often add a teaspoon of granulated sugar. It balances the acidity of the tomatoes. Dried oregano gives a warm and herby taste. I also sprinkle in salt and freshly ground black pepper to taste. When serving, I love to pair this soup with rustic bread. It’s perfect for dipping! A little extra cream on top makes it look fancy. I finish with cracked black pepper for a little kick. This combination makes every bowl a delight! {{ingredient_image_2}} To start, turn on your Instant Pot and set it to 'Sauté' mode. This mode helps to build flavor. Pour in 2 tablespoons of olive oil and let it heat for about a minute. The oil should shimmer but not smoke. Next, add 1 medium onion, finely chopped, to the pot. Sauté it for about 3-4 minutes. You want the onion to turn soft and translucent. Now, toss in 3 cloves of minced garlic. Sauté for only 30 seconds. Watch closely; burnt garlic can ruin the dish. Pour in 2 cans of fire-roasted diced tomatoes, including their juices. Add 1 cup of vegetable broth, 1 teaspoon of granulated sugar, and 1 teaspoon of dried oregano. Sprinkle in salt and black pepper to taste. Stir everything well to combine. Secure the lid on the Instant Pot and set the valve to 'Sealing.' Choose 'Manual' or 'Pressure Cook,' and set the timer for 10 minutes. When the cooking time is up, allow the pot to release pressure naturally for 10 minutes. After that, carefully switch the valve to 'Venting' to release any remaining steam. Open the lid and use an immersion blender to purée the soup until it’s smooth. If you don’t have one, you can use a countertop blender. Just be sure to let it cool slightly before blending. Stir in 1 cup of heavy cream or coconut milk and add ½ cup of fresh basil leaves. Blend again to mix in the basil. Taste the soup and adjust the seasoning as needed. If you want it hotter, simmer on 'Sauté' for an extra 2-3 minutes. Serve your soup hot, garnished with extra basil leaves for a lovely touch. To make your soup shine, tweak the seasonings. Taste as you go. If it needs a little sweetness, add more sugar. For a savory kick, try adding more oregano or even thyme. You can also add a splash of balsamic vinegar for depth. Optional ingredients can elevate your dish. Consider adding a pinch of red pepper flakes for heat. A squeeze of lemon juice brightens flavors. If you want a richer taste, try using roasted garlic instead of raw. An immersion blender is quick and easy. You can blend the soup right in the pot. This saves time and reduces mess. Just be careful not to splatter. A countertop blender gives you a super smooth texture. Blend in small batches to avoid overflow. Always let the soup cool a bit first for safety. Garnishing makes a big difference. Add fresh basil leaves on top for color. A drizzle of cream creates a nice swirl. A sprinkle of cracked black pepper adds a touch of elegance. When serving, pair the soup with rustic bread. This adds texture and makes the meal hearty. You can also serve it with a light salad for a fresh touch. Pro Tips Use Fire-Roasted Tomatoes: They add a deeper, smoky flavor to your soup, enhancing its overall taste. Adjust the Creaminess: For a lighter version, substitute heavy cream with half-and-half or use coconut milk for a dairy-free option. Fresh Basil Boost: Add a few extra basil leaves when serving for a burst of fresh flavor and vibrant color. Perfect Pairing: This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a comforting meal. {{image_4}} You can swap heavy cream for coconut milk. This change makes the soup creamy and dairy-free. Coconut milk adds a slight sweetness and unique flavor. Adjust the seasoning, as coconut milk may mellow the taste. You might need a bit more salt and pepper to balance it. Try adding carrots, celery, or spinach for extra nutrition. These veggies boost flavor and vitamins. Chop them small to cook evenly. If you add more vegetables, extend the cooking time by a few minutes. Ensure they are tender before blending. Add red pepper flakes or hot sauce for a spicy kick. Start with a small amount and taste as you go. This spice level can change the soup's whole flavor profile. Just remember, it’s easier to add more spice than to take it away. After you make the soup, let it cool down. Pour the leftovers into a container. Use glass or plastic containers with tight lids. Keep the soup in the fridge for up to 5 days. If you want to freeze the soup, use freezer-safe bags. Pour the cooled soup into the bags, leaving some space for expansion. Lay the bags flat in the freezer. This soup lasts up to 3 months in the freezer. To reheat, pour the soup into a pot on low heat. Stir it often to warm it evenly. If the soup seems thick, add a splash of broth or water. This helps restore its creamy texture. Use a microwave to heat single servings, but stir halfway through. You can store this soup in the fridge for up to five days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It stays good in the freezer for three months. Just let it thaw in the fridge overnight before you reheat. Yes, you can use fresh tomatoes! If you want to substitute, use about 2 pounds of fresh tomatoes. Roast them first for better flavor. Remove the skins and seeds before adding them to the pot. This change can make the soup taste even fresher and brighter. This soup pairs well with many sides. Here are some great options: - A slice of rustic bread for dipping - A simple green salad for crunch - Grilled cheese sandwiches for a classic combo Yes, this soup is great for meal prep! Make a big batch and portion it out. Store it in containers for quick meals. Just reheat it on the stove or in the microwave. You can also customize the toppings each time for variety. In this blog post, we explored how to make creamy tomato basil soup in an Instant Pot. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned about variations like dairy-free options and extra veggies. Proper storage and reheating methods ensure you enjoy your soup later. Remember, cooking is about experimentation. Use this recipe as a base and tailor it to your taste! Enjoy your delicious creation and share it with others.

Instant Pot Creamy Tomato Basil Soup

A rich and creamy tomato basil soup made effortlessly in an Instant Pot.
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cans fire-roasted diced tomatoes (14.5 oz each)
  • 1 cup vegetable broth
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 0.5 cup fresh basil leaves, plus extra for garnish

Instructions
 

  • Turn on your Instant Pot and set it to ‘Sauté’ mode. Pour in the olive oil and let it heat up for a minute.
  • Add the finely chopped onion to the pot. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.
  • Toss in the minced garlic and continue to sauté for an additional 30 seconds, just until the garlic becomes fragrant, but be careful not to let it burn.
  • Pour in the fire-roasted diced tomatoes along with their juices, the vegetable broth, sugar, dried oregano, and a generous pinch of salt and pepper. Stir everything well to ensure it's evenly combined.
  • Secure the lid on the Instant Pot, ensuring the valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the cooking time for 10 minutes.
  • When the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully switch the valve to ‘Venting’ to release any remaining steam.
  • Once safe to do so, open the lid and use an immersion blender to purée the soup until it’s beautifully smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until silky.
  • Stir in the heavy cream (or coconut milk) and add the fresh basil leaves. Give the soup a quick blend again to incorporate the basil flavor.
  • Taste the soup and adjust the seasoning as necessary. If you prefer a hotter soup, simmer it on the ‘Sauté’ setting for an additional 2-3 minutes to warm through.
  • Ladle the creamy tomato basil soup into bowls and garnish with additional fresh basil leaves for a vibrant touch. Serve hot and enjoy!

Notes

Drizzle a swirl of extra cream on top of each bowl and sprinkle with cracked black pepper for visual appeal. A rustic piece of bread on the side makes for a charming presentation.
Keyword basil, creamy, Instant Pot, soup, tomato