INSTANT POT TOMATO BASIL SOUP
This Instant Pot Tomato Basil Soup is a vibrant and nourishing single-serve recipe that’s perfect for lunch or a light dinner. Featuring only five ingredients, it delivers bold flavour with minimal effort. Juicy tomatoes blend with aromatic garlic and onion, while fresh basil adds a lovely herbal note. With vegetable broth as the base, the result is a comforting bowl of soup that’s naturally low in fat and full of antioxidants. This quick-cooking soup is ideal for busy days or cosy evenings when you need a wholesome meal without the hassle. Whether you’re cooking for one or meal prepping in small portions, this dish offers simplicity, taste and warmth in every spoonful. Best of all, it’s made entirely in the Instant Pot, reducing clean-up and enhancing flavour through gentle pressure cooking. Serve warm with a slice of crusty bread or a crisp green salad for a complete and well-rounded meal.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Instant Pot Tomato Basil Soup:
- ½ cup chopped tomatoes
- ¼ cup vegetable broth
- 1 tbsp chopped onion
- 1 garlic clove, minced
- 1 tsp chopped fresh basil
FULL NUTRITIONAL INFORMATION
- Calories: 22.5 kcal
- Fat: 0.2 g
- Carbohydrate: 4.9 g
- Sugar: 2.4 g
- Sodium: 13.6 mg
- Fiber: 1.2 g
- Protein: 1 g
- Calcium: 18.3 mg
- Iron: 0.3 mg
- Potassium: 207.5 mg
PREPARATION
These steps are followed for the preparation of Instant Pot Tomato Basil Soup:
- Prepare Ingredients: Chop the tomatoes, onion, garlic and basil as required. Use fresh, ripe tomatoes for the best flavour or canned for convenience.
- Sauté Aromatics: Set Instant Pot to Sauté mode. Add the chopped onion and garlic, and sauté for 2 to 3 minutes until soft and fragrant.
- Add Tomatoes And Broth: Add the chopped tomatoes and vegetable broth into the pot. Stir to combine and deglaze the bottom to prevent sticking.
- Pressure Cook: Cancel the Sauté mode. Seal the lid and set the Instant Pot to Pressure Cook on High for 5 minutes.
- Quick Release: Once cooking is complete, perform a quick pressure release. Carefully remove the lid.
- Blend: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, transfer to a regular blender, mix and return to the pot.
- Add Basil: Stir in the fresh chopped basil. Allow it to sit for 1 minute to infuse flavour.
- Serve: Pour into a bowl and garnish with extra basil if desired. Serve hot.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Instant Pot Tomato Basil Soup:
- Use Canned Tomatoes: If fresh tomatoes are not in season, canned ones are a convenient and tasty alternative. Fire-roasted or whole peeled tomatoes work best.
- Add A Pinch Of Salt Or Pepper: Although optional, seasoning with salt and pepper can enhance the depth of flavour, especially if using low-sodium broth.
- Deglaze Thoroughly: After sautéing, use a splash of broth to scrape the bottom of the Instant Pot to avoid a burn notice during pressure cooking.
- For A Creamier Soup: Stir in a spoonful of coconut milk, cashew cream, or plant-based yoghurt after blending for added richness and silkiness.
- Garnish With Croutons: Add homemade or store-bought croutons, a swirl of olive oil or a sprinkle of nutritional yeast for added texture and taste.
VARIATIONS
- Add Creaminess: Blend in 1 tbsp of coconut cream, dairy-free yoghurt or oat cream to create a more indulgent texture.
- Protein Boost: Incorporate 2 tbsp of cooked lentils or cannellini beans before blending for extra protein and fibre.
- Spicy Twist: Include a pinch of red chilli flakes, cayenne pepper or smoked paprika when sautéing the garlic for a mild heat.
- Low Acid Option: Add ¼ tsp of baking soda or a small drizzle of maple syrup to cut the natural acidity of tomatoes for those with sensitive stomachs.
- Herb Variations: Swap or combine basil with thyme, oregano or parsley to suit personal flavour preferences or seasonal availability.
PREPPING AND STORAGE
- Refrigeration: Store the cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave.
- Freezing: Let the soup cool completely before freezing in individual portions. Use freezer-safe glass jars or silicone soup trays. It will last up to 2 months.
- Thawing: Defrost overnight in the fridge or heat directly from frozen in a saucepan with a splash of extra broth to loosen the texture.
- Batch Prep: Multiply the recipe by 2 or 3 times for batch cooking and freeze in ready-to-go single portions for quick, healthy meals.