Instant Pot Creamy Tomato Basil Soup
This Instant Pot creamy tomato basil soup is rich, comforting, and dairy-free. It comes together in under 30 minutes with simple pantry ingredients and a fresh basil finish.
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
- ½ cup raw cashews soaked in hot water 10 mins
- ½ 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.
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