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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Ingredient Mptes
- Butter: Olive oil also works.
- Tomato Juice: Bottled or canned works here. If you don’t have it, mix some tomato puree with a splash of water.
- Chicken Bouillon Cubes: or 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 also works but the soup will be less thick and rich.
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.
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Instant Pot Tomato Basil Soup Recipe
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I’ll email this recipe to you, so you can come back to it later!
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.
- Sun-Dried Tomatoes: Toss in some chopped sun-dried tomatoes for more flavor.
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.
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OH MAMA!!! What are you doing to me today!! This sounds like another fantastic recipe.
OH MAMA!!! What are you doing to me today!!
Yummy , I can’t wait to make this soup , my Favorite
I made this for myself and ate the pot full of soup in just a few days. I’m going to visit my sister’s family and my mother next week and will make this for dinner one evening along with grilled havarti cheese sandwiches. This is a delicious, easy, and incredibly fast recipe.
What kind of Sherry is supposed to be used? Cooking Sherry? It doesn’t specify and I’m really confused, haha. Thank you in advance.
Yes Sherry wine though I usually advice against cooking sherry. Use any sherry that you would actually drink on its own.
This is my go-to tomato soup recipe! I tweak it a bit by doing it on the stovetop and adding some homemade pesto, garlic, and a couple splashes of red wine vinegar. I also leave it chunky! This is SO GOOD!
Is it a good idea to freeze this soup. Would it still taste as good?
If you don’t have an instant pot, is it the same in a regular pot? Also, is the sherry necessary? Lol asking for a friend haha
Yes you can still make it over the stove. Also the sherry does add a nice distinctive flavor however you can replace it.
This sounds wonderful and tomato basil is my favorite. I have to watch salt intake, do you have nutritional values on this dish? The tomato juice is what concerns me. Thanks!
Yes the info for nutrition is below in the recipe. Let me know if you have any questions.
Great soup recipe for these cold fall and winter days!! I will try this recipe soon.