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Instant pot tomato soup

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 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 6
Calories: 165kcal
Author: Sophie
Cost: $6


  • Instant pot


  • 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


  • 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.


  • 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.


Serving: 220g | Calories: 165kcal | Carbohydrates: 16g | Protein: 8g | Fat: 8g | Cholesterol: 6mg | Fiber: 1.5g | Sugar: 9g