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The Lowdown on This Tomato Basil Soup
My Instant Pot has been my kitchen BFF for years, I’m talkin’ through thick soups and thin budgets. I’ve slow cooked, sautéed, steamed, and pretty much let that robot do the work for me when I’m juggling a million things. Heck, if it had arms, I’d let it do my laundry too!
But hands down boos, my favorite thing to make with it is soup, especially this easy tomato basil soup. It’s literally one pot, one push of a button, and you’ve got a bowl so warm it could snuggle ya right back.
P.S: If you don’t have an Instant Pot, no worries boos! I’ve got a stovetop version of tomato soup that’s just as yummy and easy, minus the fancy gadget.
Ingredients you’ll need to make Tomato Basil Soup
- Butter: To sauté everything.
- Onion: Diced nice and fine y’all.
- Canned Diced Tomatoes: I use canned tomatoes for convenience, but take my word boos, the soup tastes like it was made with fresh tomatoes!
- Tomato Juice: The liquid gold that gives our soup its signature luscious texture.
- Granulated Sugar: Sugar cuts the tang of the tomatoes. It’s a must!
- Chicken Bouillon Cubes: These little guys pack a flavorful punch. If you’re keeping it veggie, just swap them out for vegetable bouillon cubes.
- Salt: Just a little to enhance all the flavors. Always taste and adjust as you go, you know your soup best!
- Black Pepper: To give it a bit of a kick.
- Sherry: My secret ingredient boos! I use cooking sherry, which you can find in the vinegar aisle, but feel free to use any type of sherry you like.
- Heavy Whipping Cream: This is what makes this soup creamy.
- Fresh Basil: You can’t have homemade tomato basil soup without fresh basil!
- Fresh Parsley: Adds a pop of color and a fresh, slightly peppery flavor.
- Parmesan for Garnish: For those who like their soup with a touch of salty, nutty goodness.
How to make Tomato Basil Soup in the Instant Pot
What to serve with creamy tomato basil soup
- 3 G’s (Grilled Cheese Goodness): If there’s one thing that goes with tomato soup, it’s grilled cheese y’all. Whether you go classic with melty cheddar or get fancy with a pizza grilled cheese, or an Italian Beef Grilled Cheese these are perfect for dunking.
- Bready Bites: Try warm garlic bread, garlic cheese stuffed rolls, or cheddar bay biscuits to soak up all that delicious soup.
- Fresh Salads: Toss together a cucumber and onion salad, a harvest fall salad, or go crunchy with some classic coleslaw.
- Protein Picks: Add a lil’ extra to your meal with protein! Grill up a ribeye, make hot honey chicken, or mix in some savory meatballs.
Recipe Substitutions
- Onion: Shallots are a great swap and bring a slightly sweeter flavor to this instant pot tomato basil soup.
- Tomato Juice: If you don’t have it, mix some tomato puree with a splash of water.
- Sherry: To keep it booze free skip the sherry or use red wine vinegar or apple cider vinegar instead.
- Make It Vegan: Swap out the butter for a vegan margarine or good ol’ olive oil, use vegetable bouillon cubes instead of chicken ones, and replace the heavy whipping cream with coconut milk or another dairy-free cream alternative.
Recipe Variations and Additions
- Cheese It Up: Top your creamy tomato basil soup with different cheeses like pecorino Romano instead of parmesan.
- Sun-Dried Tomatoes: Toss in some chopped sun-dried tomatoes for an extra burst of flavor.
- Herbs: Add more fresh basil or throw in some thyme. They’ll give your soup that “just picked from the garden” feel.
- Toppings: Top your soup with homemade or store-bought croutons! It’s a no-brainer boos. I mean, who doesn’t love a good crunch?
Expert Tips and Tricks for making the best homemade tomato basil soup recipe
- Take Your Time with the Onions: Don’t rush those onions y’all! Let them sauté until they’re nice and golden.
- Blend for Smoothness: For that crazy velvety texture, grab your trusty Vitamix or an immersion blender and blend your soup until it’s smooth as silk. If you’re feeling extra and want it super-duper ultra smooth, strain it after blending.
- Taste as You Go: Don’t be shy, taste your soup before adding the cream. Adjust the seasoning with a bit more salt, pepper, or sugar if needed.
- Let It Chill: After cooking, let your soup sit for a few minutes before serving so all the flavors mingle and settle. Plus, it gives you a chance to set the table!
How to store & reheat Tomato Basil Soup
After you’ve slurped down that bowl of soup, let it cool before transferring it to some airtight containers. Pop those containers in the fridge, and you’re all set!
When you’re ready to enjoy it again, reheat it on the stovetop or give it a whirl in the microwave. Pro tip: give it a good stir to keep everything nice and mixed!
How long will Homemade Tomato Basil Soup last in the fridge?
It will last 3-4 days if stored properly… And if your fam doesn’t eat the whole pot in one sitting!
Can I freeze instant pot tomato basil soup?
You sure can! Actually, this soup is great for meal prep. You can freeze a bunch in freezer-safe containers or heavy-duty freezer bags. It’ll keep its yummy goodness for up to 3 months in the freezer. Just label your containers so you don’t end up with a “mystery soup” surprise.
Frequently asked questions
Absolutely y’all! I love my trusty Instant Pot, but you can use any electric pressure cooker you have on hand. The brand doesn’t matter.
Let it simmer a bit longer with the lid off to let some of that excess liquid evaporate. Or you can also stir in a slurry made from cornstarch and water! Mix about a tablespoon of cornstarch with two tablespoons of water, then add it to the soup and let it simmer until it thickens up.
Why not? Get creative with your veggies! Add chopped carrots, bell peppers, spinach, or whatever you have on hand.
More Soup Recipes
- Chicken and Dumpling Soup
- Sweet Potato Soup
- Potato Soup Recipe with Crunchy Kale
- Carrot Ginger Soup (Easy & So Comforting!)
- Vegetarian Tortilla Soup
- Creamy Chicken Noodle Soup Recipe
- Taco Soup Recipe (Easy, Ready in 30 Minutes & Vegetarian Option)
Instant Pot Tomato Basil Soup Recipe
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Equipment
- Instant Pot
Ingredients
- 6 tablespoons unsalted butter
- 1 medium onion diced
- 2 14.5 ounce can diced tomatoes
- 1 46 ounce bottle or can tomato juice
- 3 tablespoons granulated sugar
- 2 chicken bouillion cubes
- 1/2 teaspoon kosher salt
- black pepper to taste
- 1 cup sherry
- 1 1/2 cups heavy whipping cream
- 1/4 cup fresh basil chopped
- 1/4 cup parsley chopped
- Parmesan for garnish
Instructions
- Set your Instant Pot to saute and allow to warm. Add butter to melt. Add onions and cook until translucent.
- Add the diced tomatoes and tomato juice and stir to combine. Add in sugar, bouillion cubes, salt and pepper, then stir and lock lid in place.
- Set cooker to manual then set timer for 3 minutes. When timer is up set to Naturally vent then add an additional 10 minutes.
- Stir in sherry, heavy cream, basil and parsley. Sprinkle on parmesan if desired before serving.
Notes
- Take Your Time with the Onions: Don’t rush those onions y’all! Let them sauté until they’re nice and golden.
- Blend for Smoothness: For that crazy velvety texture, grab your trusty Vitamix or an immersion blender and blend your soup until it’s smooth as silk. If you’re feeling extra and want it super-duper ultra smooth, strain it after blending.
- Taste as You Go: Don’t be shy, taste your soup before adding the cream. Adjust the seasoning with a bit more salt, pepper, or sugar if needed.
- Let It Chill: After cooking, let your soup sit for a few minutes before serving so all the flavors mingle and settle. Plus, it gives you a chance to set the table!
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I do not have an instapot. Can you do this in a regular pot?
Sure thing! You can make this on the stove top!
Cant wait to try this one
Fantastic, let me know how it turns out for you.
What is sherry , is it a cooking wine. ?
Yes or any red wine you enjoy.
I have made many homemade tomato soups over the years. My husband said this is the best one he has ever tasted. Thanks for a wonderful recipe!
Because I did not have the cream or sherry, I replaced the heavy cream with natural Greek yogurt no sugar added. I replaced the Sherry with 1 tbsp of balsamic reduction. So easy and so good! It says 8 servings but I think I could just belly up to the instant pot with a big spoon and eat it in one go!
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