Easy tomato basil soup made in the Instant Pot with fresh tomatoes and ready in under 25 minutes. Ripe tomatoes, fresh basil, carrots, celery, onion, and garlic simmer together into a rich, stew-like soup that feels luxurious while staying simple to prepare.
Fresh, vegan and dairy-free, this tomato soup is bursting with flavor and comforting on its own or paired with crusty garlic bread or a grilled cheese for a memorable meal.
Why You’ll Love This Recipe
This Instant Pot tomato basil soup delivers deep tomato flavor with minimal effort. It’s an ideal quick lunch or weeknight dinner: vibrant, vegetable-forward, and easy to make with ingredients you likely already have. Because it uses fresh vegetables, it’s a satisfying way to use produce from your crisper or garden year-round.
Prep is minimal—no need to finely chop or roast ahead. The recipe is forgiving, kid-friendly, and full of vegetables, so it’s an easy way to feel good about what you’re serving your family.
Ingredients
Instant Pot Tomato Basil Soup
Ingredients
- 3 Tablespoons olive oil
- 1 onion, roughly chopped
- 1 celery stalk, diced
- ½ cup diced carrots (about 60g)
- 2 garlic cloves, sliced
- 3–4 lb ripe tomatoes, diced
- 1 Tablespoon plain flour
- 2 Tablespoon tomato paste
- 1.5 cups vegetable stock
- 1 cup fresh basil leaves
- 2 bay leaves
- 1–2 teaspoon dry oregano
- ½ teaspoon black pepper
- Salt to taste
Instructions
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Set the Instant Pot to Sauté, add the oil, and cook the onion for about 1 minute until translucent.
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Add the garlic and sauté an additional 30 seconds.
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Stir in the carrots and celery and cook for a couple of minutes to soften.
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Add the diced tomatoes and bring the mixture back to a simmer, about 5 minutes.
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Sprinkle the flour over the vegetables and mix well to incorporate.
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Stir in the tomato paste, vegetable stock, basil, bay leaves, oregano, pepper, and salt.
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Turn the Instant Pot off, close the lid, and set the valve to sealing.
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Select Pressure Cook (High) and cook for 5 minutes. The pot will take about 7–8 minutes to reach pressure.
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Allow a natural release for 5 minutes, then carefully release any remaining pressure manually.
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Blend the soup until smooth using an immersion blender or by transferring in batches to a countertop blender.
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Taste and adjust seasoning as needed.
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Serve with grilled cheese, garlic bread, croutons, or a sprinkle of crushed red pepper if you like heat.
Notes
- For deeper flavor, roast the vegetables in the oven with olive oil and salt for 40–50 minutes before adding to the Instant Pot.
- If not strictly vegan, a Parmesan rind adds richness while cooking; remove it before blending. Wait to add salt until after blending and tasting.
- If tomatoes taste too acidic, add a pinch of sugar to balance the flavors.
- If you don’t have fresh basil, substitute 2–3 teaspoons dried basil instead.
- To thicken a runny soup, dissolve 1 tablespoon of flour in 2 tablespoons of water and stir in a little at a time until you reach the desired consistency.
Nutrition
Ingredient Notes
- Use any ripe tomatoes you have on hand; on-the-vine or Roma tomatoes both work well.
- Tomato paste intensifies the tomato flavor and deepens the color.
- Vegetable broth keeps this vegan, but chicken or bone broth can be used if preferred.
- Carrots mellow the acidity and add natural sweetness; a small amount of sugar can serve the same purpose if needed.
- Onion, carrots, and celery form the classic mirepoix base for a balanced savory foundation.
Instructions
- Set the Instant Pot to Sauté and cook the onions and garlic until fragrant.
- Add the chopped celery and carrots and sauté until slightly softened.
- Stir in the chopped tomatoes and bring the mixture back to a simmer.
- Add the tomato paste and spices, then stir to combine.
- Stir in the basil and broth, then sprinkle the flour over the surface and mix thoroughly.
- Add the bay leaves, close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
- Allow a natural release for 5 minutes, then quick-release any remaining pressure.
- Blend until smooth with an immersion blender or in batches in a countertop blender. Adjust seasoning and serve warm.
Serve With
This soup pairs beautifully with air-fryer garlic bread topped with Parmesan or with classic grilled cheese sandwiches for dipping.
Tips
- Roasting the vegetables beforehand deepens flavor, though it adds time.
- Add a Parmesan rind during cooking if not keeping the soup vegan, and remove it before blending.
- Use a pinch of sugar to balance acidity if your tomatoes are very tart.
- Substitute dried basil (2–3 teaspoons) if fresh basil isn’t available.
- To thicken, mix flour with a little water and add gradually until you reach the desired consistency.
Storage
- Store cooled soup in an airtight container in the refrigerator for 4–5 days. Reheat and taste before serving.
- Freeze leftovers in airtight containers for up to 4 months; thaw overnight in the refrigerator before reheating.
More Recipes From the Blog
- Instant Pot rice pudding — a quick and creamy dessert made in the pressure cooker.
- Lebanese lentil soup — comforting, hearty, and perfect for meal prep or a warm lunch.
- Mulukhia (jute leaves soup) — a traditional, healthy Egyptian stew that’s simple to prepare.
More Instant Pot Soups
Warm up with other quick and satisfying Instant Pot soups that are easy to make and full of flavor.
- Instant Pot Tortellini Soup — ready in under 30 minutes with fresh pasta and vegetables.
- Instant Pot Chicken and Rice Soup — tender chicken, rice, and vegetables in a flavorful broth.
- Instant Pot Creamy Potato Soup — hearty and loaded with chicken, vegetables, and rich flavor.