Instant Pot Tomato Soup

Instant Pot tomato soup is creamy, flavorful and very comforting. Prefect as a weeknight meal or as a starter with your fancy weekend dinner - this instant pot tomato basil bisque is a keeper.

5 from 7 votes

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Course: Appetizer

Cuisine: Italian

Keyword: Instant pot tomato basil bisque, Instant pot Tomato Soup, Tomato basil bisque, Tomato basil soup, Vegan Soup

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings:

Calories: 165kcal

Author: Sophie

Cost: $6

Equipment

Instant pot

Ingredients

1 or 2 medium carrots chopped or ½ cup baby carrots
1 stalk celery chopped
¼ white onion chopped
6 garlic pods pounded/chopped
2 tablespoon fresh basil leaves chopped
½ teaspoon balsamic vinegar
2 teaspoon sugar or erythritol
1 teaspoon Italian seasoning
5-6 cups tomato puree seeds and skins removed preferably store-brought
2 cups broth/water
1 cup cream/ cashew cream
1 tablespoon vegan/vegetable soup base optional I used it
1 tablespoon cooking oil
Fresh basil leaves and dried basil leaves to garnish
Croutons to serve

Instructions

Set the instant pot to a saute mode and add oil.
Once hot, add in all chopped veggies, sauté for a minute.
Season with salt, pepper, Italian seasoning and mix well.
Add in the tomato puree followed by water or broth.
Add the vegan soup base and mix well.
Now select the Instant pot soup mode and set for 15-minutes. Close the lid and seal the vent.
After the beep, wait for the natural pressure release and open the lid.
As veggies softened, mash chunks well with help of a ladle or use a hand blender to puree the soup.
Add cashew or heavy cream and adjust salt and pepper.
Bring the soup to a boil and season with fresh basil leaves and some dried basil leaves.
Serve with Parmesan cheese, croutons and truffle oil.

Notes

I sometimes add a pinch of paprika(unsmoked) for a spicy punch.
Vegans - add cashew cream after pureeing the soup and do not boil the soup after adding cashew cream.
Add more water for a thinner soup.

Nutrition