Instant Pot Creamy Tomato Basil Soup

This Instant Pot Tomato Soup comes together in under an hour and is perfect for a cozy weeknight dinner any time of year. Made with canned tomatoes for convenience, it’s also ideal for meal prep and freezes well for later.

Easy Instant Pot Tomato Soup

This Instant Pot tomato soup is one I reach for when I want a simple, comforting meal — especially when paired with a grilled cheese or garlic knots. It’s hearty enough to be the main course or light enough as a starter alongside a salad. Because the recipe relies on canned tomatoes, you can make it year-round without sacrificing flavor.

The recipe was adapted from a slow cooker version to work with the pressure of an Instant Pot. I adjusted the method and some ingredients to speed things up and to build a richer, creamier texture. One little trick I recommend is adding a bit of hard cheese — a rind while it cooks and grated Pecorino Romano at the end — for a deeper, savory complexity.

Why You’ll Love This Tomato Basil Soup

Here are a few reasons this Instant Pot tomato basil soup is a favorite:

• Fast and convenient: Using the Instant Pot shortens cooking time so you can have homemade soup in under an hour.
• Versatile: Serve it as a main dish, an appetizer, or a side. It pairs beautifully with grilled sandwiches, paninis, or a large leafy salad.
• Meal-prep friendly: It freezes well, so you can make a batch and save portions for busy nights.

What You’ll Need

This recipe uses simple, pantry-friendly ingredients. Quantities are listed in the recipe card below, but the essentials include:

• Olive oil and unsalted butter for sautéing.
• Finely diced celery, carrots, and onions for aromatic depth.
• A small amount of flour (all-purpose or gluten-free) to slightly thicken the base.
• Reduced-sodium chicken or vegetable broth for balance.
• Reduced-fat (2%) milk to mellow acidity and add creaminess.
• One large can of whole tomatoes (San Marzano-style recommended) with the juice.
• Fresh herbs: thyme, chopped basil, and a couple of bay leaves.
• Optional: a Parmesan or Romano cheese rind added during cooking and grated Pecorino Romano stirred in at the end.
• Salt and freshly ground black pepper to taste.

How to Make Instant Pot Tomato Soup

The Instant Pot turns homemade tomato soup into a quick, satisfying meal. Follow these main steps:

• Sauté the vegetables: Use the sauté function, heat the oil and butter, then cook the celery, carrots, and onions for 5–6 minutes until softened.
• Build the base: Sprinkle in the flour and cook 1–2 minutes, then add the broth, milk, and the tomato juice. Roughly crush the tomatoes with your hands and add them to the pot along with the herbs and optional cheese rind.
• Pressure-cook: Seal and cook on high pressure for 30 minutes. Release pressure (quick or natural), remove the rind and herb sprigs, then blend until smooth with an immersion blender or in small batches in a countertop blender.
• Finish and season: Stir in grated Pecorino Romano, adjust salt and pepper, and warm gently if needed before serving.

Serving Suggestions

Top the soup with a little extra grated cheese and fresh basil. Classic pairings include grilled cheese sandwiches, paninis, or a turkey club. For a lighter meal, a big green salad complements the soup nicely. It also serves well as a side to grilled chicken or salmon.

How to Store & Reheat Leftovers

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Gently reheat on the stovetop over medium-low heat to avoid curdling the milk. Stir frequently until warmed through.

More Instant Pot Soup Recipes

• Instant Pot Chicken Noodle Soup
• Short Rib Soup
• Sweet Potato Soup with Sausage and Kale
• Chunky Beef, Cabbage, and Tomato Soup