Kitchen notes · a little help before you start
Instant Pot Tomato Basil Soup
A bowl of tomato soup feels particularly comforting when it's smooth enough to linger on the spoon. This one has a mellow, creamy finish with Parmesan and basil running through it. The vegetables blend right in, leaving a rich tomato flavor at the center of every spoonful.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 8
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Start with the vegetables
Sauté carrots, onion and celery in the oil before stirring in the tomatoes, broth and herbs.
2. Keep the roux moving
Stir the butter and flour constantly as they cook to a golden brown.
3. Blend in batches
Purée the soup in batches suited to your blender's size instead of filling it all at once.
Get to know the ingredients
Undrained tomatoes
Use the diced tomatoes with their juices when adding them to the pot.
Freshly grated Parmesan
Stir the Parmesan in at the end with the half-and-half and seasoning.
Fresh or dried basil
The basil entry gives both fresh chopped leaves and a measured dried alternative.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Instant Pot Tomato Basil Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste after the dairy
Stir in the cheese and half-and-half, then taste before adjusting the herbs and seasoning.
A little more help as you go
Loosen the roux gradually
Stir soup into the roux in stages before returning that smooth mixture to the pot.
Let pressure settle first
Allow the stated natural release after pressure cooking before proceeding with the soup.
A few questions you might have
Do I blend before adding the roux?
For the Instant Pot directions, blend the soup first, then combine some of it with the roux.
Why does the roux become a paste?
That's the expected first stage when soup is added. Slowly stir in more soup to loosen it.
Can I make it on the stove?
Yes. Follow the separate stovetop method below, including its roux and blending stages.
When does the half-and-half go in?
Add it after the smooth roux mixture is back in the pot, along with the Parmesan.
What color should the roux be?
Cook it until golden brown, stirring constantly while the butter and flour cook together.
Any more cooking tips?
Stove Top Method: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to a large soup pot. Bring to a gently boil and cook for several minutes, until the vegetables are tender. In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the other pot to the roux--it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to soup pot and stir to combine. Pour soup into blender (you may need to do this in batches, depending on how big your blender is) Purée until smooth. Return to soup pot. Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through. Slow Cooker Method, follow this recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesbetterfromscratch.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
