Instant Pot Tomato Basil Soup Recipe

Instant Pot Tomato Basil Soup Recipe

How To Make Instant Pot Tomato Basil Soup

Stay warm on cold nights with a bowl of this flavorful tomato basil soup! It’s loaded with plum tomatoes and tender veggies, simmered in a creamy broth.

Preparation: 5 minutes
Cooking: 40 minutes
Total: 45 minutes



  • 2tspolive oil
  • 1tbspunsalted butter
  • 1cupcelery,finely diced
  • 1cupcarrots,finely diced
  • 1cuponions,finely diced
  • 2tbspall purpose flour,or gluten-free flour
  • cupschicken broth,reduced sodium, or vegetable broth
  • cups2% milk,reduced fat
  • 28ozSan Marzano whole plum tomatoes,(1 can), with juice
  • 1fresh thyme
  • ¼cupfresh basil,chopped
  • 2bay leaves
  • parmesan,or romano cheese rind, optional
  • cuppecorino romano cheese,grated
  • ¾tspkosher salt,or more to taste
  • fresh black pepper,to taste


  1. Use the sauté button on the Instant Pot, then add the oil and butter, then when melted, add the celery, carrots, and onions. Cook for 5 to 6 minutes or until tender.

  2. Add the flour, stir, and cook for 1 to 2 minutes. Add the broth, milk, and the juice of the tomatoes into the Instant Pot. Roughly crush the tomatoes with hands, then add to the pot. 

  3. Add the thyme, basil, and bay leaves and parmesan rind.

  4. Cover and cook at High pressure for 30 minutes.

  5. Quick or natural release, remove the cheese rind and herbs, then blend the soup using an immersion blender until smooth.

  6. Add the ⅓ cup grated Pecorino cheese, salt, and pepper, adjusting to taste.

  7. Ladle into bowls, top each with basil and 1 teaspoon of parmesan. Enjoy!


  • Calories: 204.13kcal
  • Fat: 8.95g
  • Saturated Fat: 4.11g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 3.45g
  • Polyunsaturated Fat: 0.81g
  • Carbohydrates: 21.81g
  • Fiber: 3.41g
  • Sugar: 11.69g
  • Protein: 10.47g
  • Cholesterol: 22.61mg
  • Sodium: 609.81mg
  • Calcium: 212.64mg
  • Potassium: 741.60mg
  • Iron: 1.33mg
  • Vitamin A: 297.61µg
  • Vitamin C: 23.32mg
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