Instant Pot Tomato Basil Soup: A Beginner’s Guide to Comforting Homemade Soup

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Tomato soup has always held a special place in my heart. It’s one of those dishes that feels like a warm hug, no matter the time of year. Whether paired with a grilled cheese sandwich or savored on its own, it’s a classic comfort food that never gets old. For beginner cooks, the idea of making tomato soup from scratch might sound daunting, but I promise you, this Instant Pot Tomato Basil Soup is an absolute game-changer. With its creamy texture, rich flavor, and incredibly simple ingredients, it’s the perfect recipe to try when you’re just starting out in the kitchen.

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What makes this recipe even more appealing is its time efficiency. Using the Instant Pot drastically reduces the cooking time, making it an ideal choice for busy weeknights or whenever you crave a comforting homemade meal but don’t have hours to spend in the kitchen. Plus, it’s a great way to enjoy fresh, wholesome ingredients without the need for fancy cooking techniques. In just under an hour, you can have a bowl of warm, creamy tomato basil soup that tastes just as good as what you’d get in a restaurant.

This recipe is flexible, beginner-friendly, and packed with flavor. If you’ve never used an Instant Pot before, don’t worry—this step-by-step guide will walk you through every stage of the cooking process, ensuring that you’re comfortable and confident in the kitchen.

Ingredients and Preparation

Before diving into the cooking process, let’s gather all the ingredients we’ll need for this delicious tomato basil soup. As you’ll see, the ingredients are simple, and you probably already have most of them in your kitchen.

Ingredients (for 8 servings):

• 1 tablespoon olive oil
• 2 large carrots, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 43.5 ounces of chopped tomatoes (3 cans, 14.5 ounces each, undrained)
• 3 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon granulated sugar
• 2 tablespoons tomato paste
• ¼ cup fresh basil, chopped
• 1 teaspoon dried oregano
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 cup Parmesan cheese, grated
• 1 cup heavy whipping cream
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Optional: Cayenne pepper or red pepper flakes (for a little heat)
• Optional: Croutons for serving

Preparation Tips:

1. Chop the vegetables: Start by dicing the carrots, onion, and celery into small pieces. Mince the garlic as well. Having everything prepped and ready to go will make the cooking process smoother and more enjoyable.
2. Use fresh basil: Fresh basil adds a delightful, aromatic flavor to the soup. Be sure to chop it right before adding it to preserve its vibrant taste.
3. Consider substitutions: If you don’t have chicken broth, vegetable broth works just as well and makes this soup completely vegetarian. You can also swap out the heavy whipping cream with half-and-half or milk for a lighter version.
4. Make it creamy without dairy: If you’re looking to make the soup dairy-free, consider using coconut milk or almond milk in place of the heavy cream and butter.

Step-by-Step Instructions

This is where the magic happens! The Instant Pot makes cooking so much easier, and the steps are simple to follow. Let’s break it down:

1. Sauté the vegetables:
   Start by turning the Instant Pot to the “Sauté” mode. Add the olive oil to the pot and let it heat up. Once it’s hot, add the diced carrots, onion, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables become soft and fragrant. This step builds a solid flavor base for the soup.
2. Add the tomatoes and seasonings:
   Now that the vegetables have softened, it’s time to add the canned chopped tomatoes (with their juice), tomato paste, granulated sugar, chicken broth, fresh basil, and dried oregano. Stir everything together well, making sure the tomato paste dissolves and is evenly distributed throughout the mixture.
3. Pressure cook:
   Place the lid on the Instant Pot, making sure the valve is in the sealed position. Select “Pressure Cook” and set the timer for 10 minutes. It will take a few minutes for the Instant Pot to come to pressure, but once it does, the cooking time will be quick. When the 10 minutes are up, allow the pressure to naturally release for about 20 minutes.
4. Prepare the roux:
   While the soup is cooking, make the roux (the base for the creamy texture). In a small saucepan, melt the butter over medium heat. Once it’s melted, add the flour and whisk constantly to form a smooth paste. Continue cooking for 2-3 minutes until the mixture turns a golden brown color. This roux will help thicken the soup and give it a velvety texture.
5. Blend the soup:
   After the pressure has been released, open the Instant Pot and add the roux to the soup. Stir everything together. To make the soup nice and smooth, use an immersion blender to blend the mixture directly in the pot. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blending until smooth. Be cautious of the hot liquid when blending.
6. Finish the soup:
   Once the soup is blended, return the pot to the heat and stir in the Parmesan cheese, heavy whipping cream, kosher salt, and black pepper. Continue stirring until the cheese has melted and everything is well-combined. Taste and adjust the seasoning as needed. If you like a little heat, add a pinch of cayenne pepper or red pepper flakes.
7. Serve and enjoy:
   Ladle the creamy tomato basil soup into bowls and serve immediately. If desired, top with extra Parmesan cheese and croutons for added crunch. This soup is best enjoyed hot and fresh but can be stored for leftovers (more on that below).

Beginner Tips and Notes

Cooking can be intimidating for beginners, but here are a few helpful tips to ensure your Instant Pot Tomato Basil Soup turns out perfectly:

1. Avoid overcooking the vegetables: If you cook the vegetables too long, they may become mushy. Aim to sauté them just until they’re soft, about 5 minutes. If they start to brown or burn, lower the heat slightly.
2. Prevent splattering when blending: If you’re using a regular blender, be sure to only blend a few cups of soup at a time. The mixture is hot, and blending too much at once can cause the soup to splatter. Take your time, and be patient to avoid burns or spills.
3. Thickening the soup: The roux (butter and flour mixture) is what gives the soup its creamy texture. If you want your soup even thicker, feel free to add a little more roux. Just make sure to cook it to a golden brown color before adding it to the soup.
4. Check for seasoning: Taste your soup before serving and adjust the salt and pepper to your liking. Every batch of tomatoes is a little different, so you may need a bit more or less seasoning than the recipe calls for.
5. Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days. The soup will thicken as it cools, so you can add a little extra broth or water when reheating to get the desired consistency. This soup also freezes well for up to 3 months.

Serving Suggestions

This Instant Pot Tomato Basil Soup is delicious on its own, but it pairs beautifully with a few simple sides. Here are some ideas to elevate the meal:

1. Grilled Cheese Sandwiches: The classic combination of tomato soup and grilled cheese is hard to beat. Opt for a buttery, golden-brown sandwich filled with melted cheese for the ultimate comfort food experience.
2. Crusty Bread: A slice of crusty sourdough or baguette is perfect for dipping into the soup. If you like, toast the bread with a little butter or olive oil for extra flavor.
3. Fresh Salad: A simple green salad with a tangy vinaigrette can provide a light contrast to the creamy soup, adding a refreshing element to the meal.
4. Roasted Vegetables: If you’re looking to add more veggies to your meal, consider serving roasted carrots, brussels sprouts, or a mix of root vegetables alongside the soup.

Engagement Features

I hope this recipe inspires you to get into the kitchen and create a delicious homemade soup that you can be proud of. Don’t be intimidated by the steps—each one is straightforward and designed to help you feel confident in the kitchen. The Instant Pot makes it easier than ever to cook this classic dish, even if you’re a beginner.

If you try this Instant Pot Tomato Basil Soup, I’d love to hear how it turned out for you! Share your thoughts and any variations you made in the comments below. Did you add a little extra spice? Swap out some ingredients? Let me know—I’m always excited to hear about how you make this recipe your own.

Cooking is all about experimenting and having fun, so don’t be afraid to make this soup your own. Happy cooking!