I am sharing how to make easy tomato basil soup using the Instant Pot (pressure cooker) and a regular pot on the stovetop. Tomato basil soup has always been my favorite soup of all and my go-to be it my office cafeteria or for a lunch/brunch buffet at any restaurant.
My go to order combo at Cafe Zupas is their creamy tomato basil soup with their ultimate grilled cheese sandwich. We love it so much that I had to create it at home. I’m so excited to share my version of this tomato basil soup that is vegan and made in the Instant Pot. It’s quick easy, delicious, and makes a comforting family meal!
What is Tomato Basil Soup?
Tomato basil soup is a classic soup made with ripe tomatoes and fresh basil. It’s known for its rich and comforting flavor, often blended to a smooth consistency. There are so many varieties of tomato soups, plain tomato soup, cream of tomato, chunky tomato soup, roasted tomato soup, and this list is never-ending. But I am a big fan of the Tomato Basil soup and am excited to share my version with you all! You can make this soup with fresh tomatoes or canned tomatoes. Other ingredients like onions, and garlic, are added to enhance the taste. I prefer making the tomato basil soup in the Instant Pot as it makes it more convenient, a dump-and-go recipe but you can make it in a pot on the stovetop too! The soup is delicious as is and vegan but if you like a creamy tomato basil soup, add in some heavy whipping cream or coconut cream or coconut milk to keep it vegan. Serve it hot topped further cream, parmesan cheese, or crouton, or with a side of grilled cheese for a light comforting meal.
Why You’ll Love This Recipe
a dump-and-go recipe vegan and gluten-free made without cream, butter, or flour can be made with fresh tomatoes or canned tomatoes meal prep and freezer-friendly perfect cozy meal
Recipe Ingredients
Tomatoes: You can use fresh red ripe tomatoes (mix of Roma and tomatoes on the wine) or canned, whole peeled San Marzano tomatoes. Basil leaves: Fresh basil leaves add a wonderful flavor and aroma to this soup but you can also use dried basil when fresh is not available. Aromatics: chopped onion and minced garlic help to deepen the flavor of the tomato soup. Carrots: They are optional but help balance the tartness of the tomatoes. Seasonings: dry oregano, salt, black pepper, and red chili flakes are the only seasonings you will need. Olive Oil: use a good quality olive oil for cooking this soup. Veg Broth: I prefer using water mixed with better than bouillon vegetable base to create my broth. But you can use your favorite one or a gluten-free option. Please refer to the recipe card for exact measurements of ingredients.
How To Make Tomato Basil Soup in the Instant Pot (Stepwise Photos)
1 - Start Instant Pot on saute mode. Heat olive oil and stir in the onions, carrots and garlic. Saute until onions are translucent and raw garlic smell disappears.
2 - Stir in the salt, pepper, dry oregano, and red chilli flakes (optional).
3 - Add the tomatoes, basil, and vegetable broth. Mix well. Ensure nothing is sticking to the bottom of the pot.
4 - Close the Instant Pot lid with vent to sealing and cook on manual high for 5 mins. Followed by natural release. Open the lid.
5 - Puree the soup (using a hand blender) until smooth. Or wait for it to cool and then transfer to a blender.
6 and 7- Start the saute mode to bring the soup to a boil. Stir in some sugar to balance the tartness.
8 - Add freshly cracked black pepper, give it a taste, and adjust seasoning (if needed).
Cozy and comforting vegan Instant Pot tomato basil soup is ready!!
Recipe Tips and 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.
Once tomatoes are cooked, puree and simmer the soup (steps 5 to 8 mentioned for Instant Pot above). Finish off with sugar, and adjust seasoning (if required). Delicious Tomato Basil soup is ready to serve!
To make it more filling, pair it with a salad, Caprese Panini, Cheesy Garlic Bread, or Tomato Basil Bruschetta.
This soup is light and comforting and makes a great snack or light meal.
Refrigerator - Leftover soup can be stored for up to 4-5 days in an air-tight container in the refrigerator. Before serving heat it up on the stovetop or microwave.
Freezer - Make a big batch and freeze for up to 3 months. Thaw overnight in the fridge and then heat on the stovetop or microwave until hot.
For a richer and deep tomato flavor, add 1-2 tablespoons of tomato paste. It also add a 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 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.
To make it creamy, add heavy whipping cream, half-and-half, coconut cream or coconut milk to keep it vegan.
I hope you enjoy this Tomato Basil Soup Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
