Instant Pot Tomato Basil Soup

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This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic knots!). It’s super easy and can be made anytime of the year because it uses canned tomatoes.

This soup is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why. I highly recommend using Pecorino Romano, I’ve tried this with other brands and the flavor just doesn’t compare. This soup freezes well which is great for meal prep if you want to make a few dishes ahead for the month.

You can see more Soup Recipes here!

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.
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4.37 from 33 votes
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Instant Pot Tomato Basil Soup

195 Cals 8 Protein 20 Carbs 8 Fats
Total Time: 45 mins
Yield: 6 servings
COURSE: Dinner, Soup
CUISINE: American
This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

Ingredients

  • 2 teaspoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 2 tablespoons all purpose or gluten-free flour
  • 3 1/2 cups reduced sodium chicken broth, or vegetable for vegetarians
  • 1 3/4 cups reduced fat, 2% milk
  • 28 oz can San Marzano whole plum tomatoes, with juice
  • 1 sprig fresh thyme
  • 1/4 cup fresh basil, chopped
  • 2 bay leaves
  • Parmesan or Romano cheese rind, optional
  • 1/3 cup grated Pecorino Romano cheese
  • 3/4 teaspoon kosher salt, or more to taste
  • fresh black pepper, to taste

Instructions

  • Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
  • Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
  • Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
  • Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
  • To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

Nutrition

Serving: 1-1/2 cups, Calories: 195kcal, Carbohydrates: 20g, Protein: 8g, Fat: 8g, Cholesterol: 19mg, Sodium: 959mg, Fiber: 1.5g, Sugar: 9g
WW Points Plus: 5
Keywords: Freezer Meals, Gluten Free, Kid Friendly, low carb, Pressure Cooker Recipes, Under 30 Minutes, Vegetarian Meals

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154 comments

  1. I have an IP that I never use, so I made this in my dutch oven on the stove. I simmered it for about 30 minutes. It’s so flavorful! Is definitely on repeat in my household.

  2. Is there a slow cooker recipe for this soup??I don’t have an IP

  3. This was delicious! Better than the one using fresh tomatoes somehow. I left out the celery because I didn’t have any. We used almond milk instead and at the end added a big spoonful of roasted red pepper whipped cream cheese – tasted like restaurant quality!

  4. Can this be made with garden fresh tomatoes?

  5. I have made many homemade tomato soups over the years. This is by far the BEST one I have ever had. It also was a nice introduction to my Instant Pot. Only the 2nd recipe I’ve tried into it so far! This will be one I’ll be making over and over. Thank you!

  6. I made this a few weeks ago. Had some that night, stuck the rest in the freezer. My boyfriend recently got tomato basil soup from a fancy-ish restaurant, and the staff is lucky they didn’t see the face he pulled. Looks like he’s sticking with this one!

  7. Could you use 28oz of crushed tomatoes instead of the whole plum?

    • I used crushed tomatoes as I did not have the plum tomatoes and it came out great! I also added about 1/4 c tomato paste before I used the immersion blender. I will definitely make this again.

  8. I just made this (with a few modifications) and I had to come back here and reply!  This is my new favourite soup!  I left out all of the Parmesan cheese/ribs etc., and used 2 tsp light margarine instead of 1 Tbs butter and knocked the recipe down to 2 blue points!
    I did not have fresh spices on hand so I used 1/4 teaspoon of thyme, about 3/4 teaspoon of basil and just under half a teaspoon of black pepper. 
    You will not miss the cheese I guarantee you it is so flavourful!  I paired it with a toasted ham sandwich made on a skinnytaste bagel For a grand total of 6 blue points!  Yummmmmmmm!
    Side note: I recommend natural release as I had soup flying out of my vent when I used the quick release method. 😍❤️❤️

  9. I’m wondering if the brand of tomatoes matters here, as the reviews are very polarizing.. I used Delallo brand (usually great for recipes!) and followed the recipe exactly in my IP.  I too found the soup both watery and quite bland. I added extra seasoning today and made some low carb croutons for it, and while it’s certainly edible,  I don’t think this would go into my regular rotation as it just didn’t satisfy.

    That being said, there are very few Skinnytaste recipes that I don’t find to be amazing, so no disrespect! 

  10. Disclaimer, I added a tsp of salt with the onions/celery/carrots.  Really tasty and I love all the veggies.  Tomato soup is a favorite but they seem to be so calorie dense.  This was filling and delish!