I love making this easy Tomato Basil Soup in my instant pot. It’s literally one pot, one push of a button, and you’ve got a bowl so warm it could snuggle ya right back. I start by sauteing onions in butter then allowing the tomatoes and pantry staples to give me a rich base. Finally a little sherry and heavy cream really takes the texture over the top. I love making this in the winter or whenever I want to get cozy.
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 delish and easy, minus the fancy gadget.
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Tomato Basil Soup Ingredients
- Butter: To sauté everything. Olive oil also works.
- Onion: White, yellow or sweet works here. Shallots are also a nice swap.
- Diced Tomatoes: I use canned for convenience.
- Tomato Juice: Bottled or canned works here. If you don’t have it, mix some tomato puree with a splash of water.
- Granulated Sugar: Optional but it helps cut the tomato acid.
- Chicken Bouillon Cubes: If you’re keeping the soup veggie friendly, just swap for vegetable bouillon cubes.
- Sherry: Cooking sherry is fine. Also to keep the soup booze free, use red wine vinegar or apple cider vinegar instead.
- Heavy Whipping Cream: Half-and-half will work as a swap but the soup will be less thick and rich.
- Basil: Fresh is best here.
How to make Tomato Basil Soup in the Instant Pot
Step 1: Set your Instant Pot to saute and allow to warm. Add butter to melt, then add onions and cook until translucent.
Step 2: Add the diced tomatoes and tomato juice, stirring to combine. Mix in the sugar, bouillon cubes, salt, and pepper, then lock the lid in place. Cook on manual, let it naturally vent, and then allow a little extra time before opening.
Step 3: Add in sherry, heavy cream, basil and parsley. Stir to combine.
Step 4: Sprinkle on parmesan if you want before serving.
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!
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.Nutrition
Recipe Tips
- Take Your Time with the Onions: Let them sauté until they’re nice and golden.
- Blend for Smoothness: For that velvety texture, use a heavy duty blender or an immersion blender. If you want it even smoother, strain after blending.
- Taste as You Go: 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 settle.
Recipe Variations
- Vegan: Swap out the butter for a vegan margarine or 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.
- Cheese: Top with a different cheese like pecorino Romano instead of parmesan.
- Sun-Dried Tomatoes: Toss in some chopped sun-dried tomatoes for more flavor.
- Herbs: Add more fresh basil or throw in some thyme for more freshness.
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I'll email this recipe to you, so you can come back to it later!
Recipe help
Absolutely y’all! I love my 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.
Yep, you can add chopped carrots, bell peppers, spinach, or whatever you have on hand.
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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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