Some days just call for a big bowl of soup—simple, warm, and ready without fuss.
This Instant Pot Creamy Tomato Basil Soup checks every box and then some.
It’s silky without needing cream, packed with flavor from sautéed aromatics and fresh basil, and comes together in one pot.
We toss in canned tomatoes, a handful of pantry staples, and a finishing touch of blended cashews or coconut milk to make it velvety smooth.
It tastes like it simmered for hours, but thanks to the pressure cooker, you’re slurping it in under 30 minutes.
Why This Soup Just Works
It’s one of those recipes we always come back to.
Not just because it’s easy—but because it always hits the spot.
- Only a few ingredients – Most of them live in your pantry
- Creamy without dairy – Use cashews, coconut milk, or oat milk
- Ready in 30 minutes – With very little hands-on time
- Great for leftovers – Stays smooth and flavorful for days
- Pairs with everything – Sandwiches, salads, toast—you name it
It’s the comfort food you need, minus the long cook time.
What You’ll Need to Make It
This soup uses mostly staples, with one or two fresh touches to bring it to life.
- Canned Whole Tomatoes – San Marzano-style gives the best flavor
- Onion & Garlic – Build the aromatic base
- Carrots – Add sweetness and body without sugar
- Vegetable Broth – Keeps it savory
- Fresh Basil – Tossed in at the end for a pop of flavor
- Cashews or Coconut Milk – To blend it smooth and creamy
- Olive Oil & Salt – For sautéing and seasoning
You can also add red pepper flakes if you want a little kick.
How to Make It in the Instant Pot
The process couldn’t be simpler—just a bit of sautéing, then pressure, then blend.
- Start with sauté mode – Cook onion, garlic, and carrots in olive oil for 4–5 minutes until soft and fragrant.
- Add tomatoes and broth – Stir in the canned tomatoes (with juices) and vegetable broth.
- Pressure cook – Lock the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes before opening.
- Add basil and cream – Stir in fresh basil and your cashew cream or coconut milk.
- Blend it smooth – Use an immersion blender right in the pot or carefully transfer to a regular blender in batches.
- Taste and season – Add more salt or basil if needed, then serve hot.
Drizzle with olive oil, swirl in more cream, or top with croutons.
What Goes Well With Tomato Basil Soup
This soup’s a natural sidekick—but it also shines on its own with the right pairings.
| Side or Add-On | Why It Works |
|---|---|
| Grilled Cheese Sandwich | Classic combo for dunking and crunch |
| Garlic Toast or Baguette | Simple and satisfying to soak up the soup |
| Mixed Green Salad | Balances the richness with something fresh |
| Roasted Chickpeas | Adds crunch and protein to the bowl |
| Avocado Toast | Creamy and hearty without competing flavors |
| Pasta or Orzo Stirred In | Makes the soup more filling |
| Vegan Parmesan or Pesto | Boosts the flavor on top |
You can serve it light or make it a full-on meal.
How to Store and Reheat It
This one keeps well and gets even better after a night in the fridge.
Storing Tips
Cool completely before sealing.
Keeps in the fridge up to 4–5 days, or freeze up to 3 months.
Reheating Tips
- Microwave: Reheat in short bursts, stirring between
- Stovetop: Warm over low heat, adding a splash of broth if it thickens
- Instant Pot (Sauté): For big batches, stir occasionally as it heats
If it separates in the fridge, just stir it back together—it smooths out easily.
Instant Pot Creamy Tomato Basil Soup FAQ
Can I use fresh tomatoes instead of canned?
Yes, but they need to be peeled and cooked longer. Canned whole tomatoes give more consistent flavor with less prep.
What makes it creamy without cream?
Soaked cashews blended into the soup give it body and richness. You can also use full-fat coconut milk or oat milk.
Is it gluten-free?
Totally, as long as your broth and milk are GF certified. No flour or thickener needed.
Can I freeze this soup?
Yep—it freezes well. Let it cool, then pour into freezer-safe containers. Thaw overnight and reheat as needed.
What’s the best blender for this?
An immersion blender is easiest, but a regular high-speed blender works too. Just let the soup cool slightly first.
Instant Pot Creamy Tomato Basil Soup
Equipment
- Instant Pot Used for sautéing and pressure cooking
- Blender Immersion or countertop blender for pureeing
Ingredients
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 carrot chopped
- 2 tablespoons olive oil
- 1 can whole peeled tomatoes 28 oz, with juice
- 2 cups vegetable broth
- 1/2 cup raw cashews soaked in hot water 10 mins
- 1/2 cup fresh basil leaves loosely packed
- salt and pepper to taste
Instructions
- Turn Instant Pot to sauté. Add olive oil and cook onion, garlic, and carrots for 4–5 minutes.
- Add canned tomatoes with juice and vegetable broth. Stir and scrape bottom of pot.
- Seal lid and pressure cook on high for 10 minutes. Let naturally release for 5 minutes.
- Add soaked cashews and fresh basil. Blend until smooth using immersion blender or in batches.
- Taste and adjust seasoning. Serve hot with toppings like coconut milk, croutons, or extra basil.
Notes
- Use coconut milk instead of cashews if needed for nut-free option.
- Double the batch for freezer meals.
- Pairs perfectly with grilled cheese or avocado toast.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.