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Tomato Soup in white bowl garnished with fresh basil, oil and shredded parmesan cheese
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Homemade Tomato Basil Soup Recipe

Homemade Tomato Basil Soup Recipe (Instant Pot) -  Rich and comforting, the incredible flavors of tomato, sherry, butter and cream create the perfect soup recipe done quickly in an Instant Pot!
Course Appetizer
Cuisine American
Keyword instant pot, soup, tomato, tomato soup, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 296kcal

Ingredients

  • 6 tbsp butter
  • 1 medium onion diced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (46 ounce) bottle or can tomato juice
  • 3 tbsp granulated sugar
  • 2 chicken bouillion cubes
  • 1/2 tsp salt
  • black pepper to taste
  • 1 cup sherry
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 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

You can totally replace the chicken bouillon cubes with vegetable bouillon cubes for a completely vegetarian soup option.

Nutrition

Calories: 296kcal | Carbohydrates: 12g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 389mg | Potassium: 278mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 1mg