Instant Pot Tomato Basil Soup
This was the first dish I made in my Instant Pot, and I was very pleased with the results. It's rich and full of flavor, and even has some veggies tossed in to make it healthy. This is perfect for pairing up on a cool evening with some oyster crackers or a grilled cheese sandwich... or just sipping from a mug while curled up on the couch.
I get asked sometimes about whether any of my dishes are vegetarian or gluten free - this one is both!
Adapted from Peas and Crayons
Rich, full of flavor, and even some veggies mixed in to make it extra healthy. And, the Instant Pot makes it super easy!
Adapted from Peas and Crayons
- 1 tbsp olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cup chicken or vegetable broth
- 1 cup carrots, chopped
- 2 can crushed or diced tomatoes (14 oz. each)
- 1 tbsp tomato paste
- 1/4 cup chopped fresh basil (or 1 tbsp dried basil)
- 1/4 tsp dried oregano
- 1 tsp sugar (optional)
- salt and pepper to taste
Heat the olive oil in the Instant Pot on the Sauté setting. Add onions and cook 3-5 minutes or until tender, then add the garlic and cook for an additional 30 seconds. Turn off the Sauté setting by pressing Cancel.
Add the broth to deglaze the bottom of the pot, scraping any brown bits using a wooden spoon. It's important to scrape these off to prevent the Instant Pot from stopping with a "Burn" error.
Add carrots, tomatoes, tomato paste, basil, oregano, and sugar (if desired), and mix thoroughly. Close the lid on the Instant Pot and set the vent valve to Sealing.
Set the controls on the Instant Pot to cook on High pressure for 15 minutes. After cooking, allow a natural pressure release for 10 minutes, then set the valve to Venting to release any remaining pressure.
Open the lid and use either an immersion blender in the pot or a regular blender to puree the vegetables in the soup until smooth. Use caution while doing this as the soup will be very hot!
Taste and adjust seasonings as needed. Serve with additional chopped basil for garnish.
Servings 4
Serving Size approx 2 cups
- Amount Per Serving
- Calories 154kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 0.8g4%
- Sodium 696mg29%
- Potassium 930mg27%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 6g24%
- Sugars 5.6g
- Protein 6.7g14%
- Calcium 93 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If soup is too thick after blending, add broth or hot water 1/2 cup at a time until desired consistency is reached.
- For a creamy soup, add 2 ounces of cream cheese or 1/2 cup of heavy cream (or the vegetarian equivalent) before blending.
- Nutritional info is calculated using chicken broth and optional sugar.
- Using vegetable broth will reduce 3 calories per serving
- Removing sugar will reduce 4 calories per serving
- Revision 1/8/2024
- Converted measurements for onion and carrots to defined amounts in cups
- Increased amount of broth from 1 cup to 2 cups as the finished soup was very thick
- Recalculated nutritional values based on measurement changes