Instant Pot Tomato Basil Soup
This Instant Pot tomato basil soup is so creamy and flavorful! It’s so easy to make with the Instant Pot, and absolutely delicious!
There’s only one more week until my favorite holiday, Halloween! One of my family’s traditions is to eat soup and French bread for dinner on Halloween night. It’s the perfect way to warm up after walking around the neighborhood all night, and I love that I can prepare everything ahead of time so it’s all ready to go when those hungry little trick or treaters come back home. For the last several years I’ve been making this slow cooker tomato basil soup, and my family loves it, so I thought it would be fun to come up with an Instant Pot version that makes it even easier to make. This Instant Pot tomato basil soup is creamy, flavorful, and totally delicious! It’s easy to make ahead of time and keep warm in the Instant Pot, and it’s a family favorite!
Tomato soup is one of my husband’s favorite meals (especially with some grilled cheese on the side!). When I have fresh tomatoes on hand, I love making this roasted tomato soup, but during the winter and spring months when I don’t have any garden tomatoes, this Instant Pot soup (or the slow cooker version I linked above) is perfect for satisfying that tomato soup craving! It’s equally delicious, but super easy to make using canned tomatoes. It has some fresh vegetables to add texture and flavor, and is made with pantry and fridge staples I always have on hand. This soup will definitely be on repeat all through the colder months at my house!
Instant Pot Tomato Basil Soup
Print Recipe
Ingredients
- 1 tablespoon oil
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onion
- 2 teaspoons minced garlic
- 2 14 ounce cans diced tomatoes
- 2 teaspoons dried basil
- 4 cups chicken broth
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup butter
- 1/2 cup flour
- 2 cups half and half
- 1 cup grated parmesan cheese
Instructions
- Heat the oil in the instant pot insert on saute mode. Add the celery, carrots, and onion to the pot, and cook until the onions are softened. Add the garlic to the pot and cook until fragrant. Add the diced tomatoes, dried basil, chicken broth, bay leaf, salt and pepper to the pot. Cancel the saute mode, add the lid to the pot, and turn the knob to seal. Cook on the manual setting at high pressure for 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure. Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk to form a paste. Cook 2-3 minutes, or until bubbling and golden. Slowly whisk in the half and half and stir continuously to prevent lumps. Cook until thickened, then remove from heat and stir in the parmesan cheese. Pour the milk mixture into the instant pot and stir to combine. Serve hot.
