Instant Pot Tomato Basil Soup with Parmesan

The scent of simmering tomatoes and fresh basil instantly transports me to late summer, even on the chilliest of evenings. It’s a culinary hug in a bowl, a reminder of garden bounty and cozy nights. This Instant Pot Tomato Basil Soup is my go-to version, a recipe that combines the classic, soul-warming flavors I adore with the modern convenience of the pressure cooker, making it achievable even on a busy weeknight.

This isn’t just any tomato soup; it’s a beautifully rich and creamy Instant Pot Tomato Basil Soup, elevated with the salty tang of Parmesan cheese and a velvety texture that comes from a quick roux. It’s perfect for those evenings when you crave something deeply comforting yet don’t have hours to spend by the stove. Whether it’s a simple Tuesday dinner, a starter for a more elaborate meal, or a comforting offering for a friend, this soup always hits the right notes.

Why You’ll Love This Recipe

This Instant Pot Tomato Basil Soup recipe is a keeper, and here’s why it will quickly become a favorite in your kitchen:

• Incredibly Flavorful: The pressure cooker does a fantastic job of melding the flavors of tomatoes, basil, oregano, and aromatics, creating a soup that tastes like it’s been simmering for hours. The addition of Parmesan and a touch of creaminess takes it over the top.
• Quick and Easy: Thanks to the Instant Pot, most of the cooking time is hands-off. From sautéing the veggies to the final simmer, it’s a streamlined process, making this Instant Pot Tomato Basil Soup perfect for busy weeknights.
• Rich and Creamy Texture: The simple roux and half-and-half create a luxuriously smooth and creamy texture that’s incredibly satisfying without being overly heavy.
• Versatile and Customizable: While delicious as is, this soup is also a great base for additions. Feel free to add other veggies, a swirl of pesto, or even some cooked orzo or tortellini for a heartier meal.
• Perfect for Everyone: This soup is a crowd-pleaser. It’s comforting for adults, and the mild, sweet, and savory flavors are usually a hit with kids too, especially when served with a grilled cheese sandwich for dipping!

Ingredients for Instant Pot Tomato Basil Soup with Parmesan

Let’s gather what you’ll need for this delightful Instant Pot Tomato Basil Soup.

Core Ingredients

• 1 tablespoon olive oil: For sautéing the vegetables, forming the flavor base.
• 1 cup chopped carrots: Adds sweetness and a lovely depth of flavor. Aim for a small, even dice.
• 1 cup chopped onions: The aromatic backbone of most soups. Yellow or white onions work well.
• 1 cup chopped celery: Provides a subtle savory note and completes the mirepoix.
• 2 (14.5 oz) cans diced tomatoes (undrained): The star of the show! Undrained is important as the juice adds to the liquid content and flavor. Fire-roasted diced tomatoes can add a lovely smoky depth if you like.
• 2 tablespoons tomato paste: This concentrated tomato flavor really punches up the richness of the soup.
• 4 cups low-sodium chicken broth: Provides the liquid base for the soup. Using low-sodium allows you to control the saltiness better. Vegetable broth is a great alternative for a vegetarian version.
• 1/4 cup fresh basil leaves (chopped) or 1 tablespoon dried basil: Fresh basil is wonderful if you have it, adding a bright, peppery note. Dried basil works well too, just use less.
• 1 teaspoon dried oregano: A classic pairing with tomatoes and basil.
• 1/2 cup butter (for roux): Unsalted butter is preferred, giving you control over the salt. This is key for the creamy texture.
• 1/2 cup all-purpose flour (for roux): The thickening agent that, when cooked with butter, creates a smooth roux.
• 1 cup freshly grated parmesan cheese: Adds a salty, umami richness that elevates the soup. Please grate your own; pre-grated often contains anti-caking agents that can prevent smooth melting.
• 1 1/2 cups half-and-half (or milk for a lighter option): For that creamy, luxurious finish. Whole milk can be used for a slightly lighter version, or heavy cream for an even richer soup.
• 1 teaspoon salt: Or to taste. Remember that canned tomatoes and broth can vary in sodium.
• 1/4 teaspoon freshly ground black pepper: Or to taste. Freshly ground makes a difference!

Substitutions and Tips

• Tomatoes: While canned diced tomatoes are convenient for this Instant Pot Tomato Basil Soup, you can use crushed tomatoes for a smoother initial texture, or even whole peeled San Marzano tomatoes (crush them by hand or with a spoon before adding).
• Broth: Chef Insight: Vegetable broth is an excellent substitution to make this recipe vegetarian. For an even deeper flavor, try using a mushroom broth.
• Herbs: If you have an herb garden, feel free to add a sprig of fresh rosemary or thyme along with the basil and oregano (remove stems before blending if you plan to blend).
• Creaminess: Substitution Tip: For a dairy-free creamy option, use full-fat coconut milk or a cashew cream (soaked cashews blended with water). The flavor profile will change slightly, but it will still be delicious.
• Parmesan: Pecorino Romano can be used for a sharper, saltier flavor. For a dairy-free version, nutritional yeast can provide a cheesy, umami flavor, though the texture will be different. Start with a couple of tablespoons and adjust to taste.
• Roux: If you prefer not to make a roux, you can thicken the soup with a cornstarch slurry (mix 2 tablespoons cornstarch with 2 tablespoons cold water) added at the end while the soup is simmering on sauté mode. Alternatively, for a healthier thickener, blend in a can of cannellini beans (rinsed and drained) with the tomatoes.

Best Type of Tomato Basil to Use

For this Instant Pot Tomato Basil Soup, the “main ingredient” focus is undoubtedly the tomatoes. The type you choose significantly impacts the final flavor and texture.

Canned diced tomatoes are called for in this recipe for their convenience and consistent quality. Look for brands that have good reviews and taste good to you straight from the can. Fire-roasted diced tomatoes are an excellent choice if you can find them; they lend a wonderful subtle smokiness and depth that enhances the overall flavor profile of the soup.

If you prefer a smoother soup from the get-go, canned crushed tomatoes are a good alternative. They will break down more easily and require less blending, if any.

For the absolute best flavor, many chefs swear by canned San Marzano tomatoes. These are a variety of plum tomatoes, longer and thinner than other types, with fewer seeds and a meatier, sweeter flesh. They are often imported from Italy and can be a bit pricier, but their superior flavor can make a noticeable difference in a tomato-centric dish like this Instant Pot Tomato Basil Soup. If using whole peeled San Marzano tomatoes, simply crush them by hand or with the back of a spoon as you add them to the pot.

Avoid using fresh tomatoes out of season, as they can be watery and lack flavor. If you have an abundance of ripe summer tomatoes, you can certainly roast them first and then use them in this recipe, but for year-round consistency, canned tomatoes are generally the most reliable choice for this Instant Pot Tomato Basil Soup.

Kitchen Tools You’ll Need

Having the right tools makes any recipe, including this Instant Pot Tomato Basil Soup, a breeze.

Must-Have Tools

• Instant Pot (6-quart or larger): This is, of course, essential for an Instant Pot recipe! A 6-quart model is perfect for this batch size.
• Cutting Board and Sharp Knife: For chopping the carrots, onions, and celery.
• Measuring Cups and Spoons: For accurate measurement of all ingredients.
• Wooden Spoon or Heat-Resistant Spatula: For sautéing and stirring in the Instant Pot.
• Whisk: Crucial for making a smooth roux.
• Immersion Blender (Stick Blender): This is highly recommended for blending the soup directly in the Instant Pot. It’s convenient and reduces cleanup.

Nice-to-Have Extras

• Ladle: For serving the soup.
• Microplane or Fine Grater: For grating the Parmesan cheese. Freshly grated cheese melts much better.
• Vegetable Peeler: If your carrots aren’t pre-peeled.
• Soup Bowls: For serving your delicious creation!

How to Make Instant Pot Tomato Basil Soup

Get ready to create a bowl of pure comfort with this easy-to-follow guide for Instant Pot Tomato Basil Soup.

Step 1: Sauté Aromatics
Turn your Instant Pot to the “Sauté” setting on high. Once hot, add the olive oil. Add the chopped carrots, onions, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened slightly and the onions are translucent. You should smell a wonderful, fragrant aroma building.

Step 2: Build Flavor
Stir in the tomato paste and cook for another minute, stirring constantly. This step helps to caramelize the tomato paste and deepen its flavor. Press “Cancel” to turn off the Sauté mode.

Step 3: Deglaze and Add Remaining Ingredients (Pre-Pressure Cook)
Pour in about 1/2 cup of the chicken broth and scrape the bottom of the Instant Pot liner with your wooden spoon or spatula to loosen any browned bits. This is an important step to prevent a “burn” notice. Add the remaining chicken broth, undrained diced tomatoes, dried oregano, and dried basil (if using instead of fresh). Stir everything together well.

Step 4: Pressure Cook
Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting and set the timer for 10 minutes at high pressure. It will take some time for the Instant Pot to come to pressure before the cooking countdown begins.

Step 5: Natural Pressure Release (Partial) & Quick Release
Once the 10-minute cooking time is complete, allow the pressure to release naturally for 10 minutes. This helps the flavors meld further and prevents a messy spray from the valve. After 10 minutes of natural release, carefully perform a quick release of any remaining pressure by moving the steam release valve to the “Venting” position. Be cautious of the hot steam.

Step 6: Prepare the Roux (While Soup is Releasing Pressure or After)
While the soup is pressure cooking or releasing pressure, you can prepare the roux. In a separate small saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes until the mixture is smooth and lightly golden. This cooks out the raw flour taste. Remove from heat and set aside. Chef Tip: Preparing the roux while the soup is in its final stages is efficient, but if you’re new to roux-making, you can do this step after the soup has fully depressurized.

Step 7: Blend the Soup (Optional)
Once the pressure is fully released and the lid is removed, if you prefer a smoother soup, use an immersion blender to blend the soup directly in the Instant Pot until it reaches your desired consistency. You can leave it slightly chunky or make it perfectly smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender (be sure to vent the lid to allow steam to escape and cover the lid with a towel).

Step 8: Thicken and Finish
Turn the Instant Pot back to the “Sauté” setting on low. Ladle about 1 cup of the hot soup liquid into the saucepan with the roux, whisking vigorously until smooth. Pour this mixture back into the Instant Pot with the rest of the soup, whisking constantly. This tempering step prevents lumps.

Step 9: Add Creaminess and Cheese
Stir in the half-and-half (or milk), freshly grated Parmesan cheese, salt, and freshly ground black pepper. If you are using fresh basil, stir it in now. Continue to stir gently until the Parmesan cheese is completely melted and the soup is heated through, about 2-3 minutes. Do not allow the soup to boil rapidly once the dairy has been added. Taste and adjust seasonings if necessary. Your rich and creamy Instant Pot Tomato Basil Soup is ready!

Tips for Success

Making a fantastic Instant Pot Tomato Basil Soup is easy, but these tips will ensure it’s perfect every time:

• Don’t Skip Deglazing: This is crucial! Scraping up those browned bits from the bottom of the pot after sautéing not only adds flavor but, more importantly, prevents the dreaded “burn” warning on your Instant Pot.
• Use Quality Tomatoes: The tomatoes are the star of this Instant Pot Tomato Basil Soup. Whether you choose regular diced, fire-roasted, or San Marzano, opt for a good quality brand for the best flavor.
• Freshly Grate Your Parmesan: Pre-grated cheese often contains anti-caking agents that can make it resistant to melting smoothly, resulting in a grainy texture. Grating your own Parmesan from a block makes a huge difference.
• Taste and Adjust Seasoning: Salt and pepper amounts are a guideline. The saltiness of your broth and canned tomatoes can vary. Always taste your soup before serving and adjust seasonings as needed. A little extra salt or a pinch more basil can make all the difference.
• Blend to Your Liking: An immersion blender makes this step super easy. You can blend the soup completely smooth or leave some texture if you prefer. If using a countertop blender, be extremely careful when blending hot liquids. Work in small batches and ensure the lid is vented.

How to Store Instant Pot Tomato Basil Soup with Parmesan

Storing your delicious Instant Pot Tomato Basil Soup correctly will ensure it stays fresh and tasty.

Room Temperature

It’s best not to leave dairy-containing soups like this Instant Pot Tomato Basil Soup at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F/32°C) to prevent bacterial growth.

In the Refrigerator

Allow the Instant Pot Tomato Basil Soup to cool to room temperature before transferring it to airtight containers. Properly stored, it will keep well in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. Avoid boiling, as this can cause the dairy to separate.

Freezing Tips

This Instant Pot Tomato Basil Soup can be frozen, though soups with dairy can sometimes change texture slightly upon thawing (they might become a little grainy). For best results:

• Cool Completely: Let the soup cool entirely before freezing.
• Portion and Store: Freeze in individual or family-sized portions in freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze, then store upright to save space. Leave about an inch of headspace in containers to allow for expansion.
• Label and Date: Clearly label containers with the name of the soup and the date it was frozen.
• Freezer Life: The soup is best enjoyed within 2-3 months if frozen.
• Thawing and Reheating: Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently. If the texture seems a little separated, you can often improve it by whisking vigorously or briefly blending with an immersion blender once heated. You may want to add a splash of fresh half-and-half or milk when reheating to restore creaminess.

FAQs

Here are some frequently asked questions about making this Instant Pot Tomato Basil Soup:

Can I make this Instant Pot Tomato Basil Soup vegetarian or vegan?

Absolutely! To make it vegetarian, simply substitute the chicken broth with vegetable broth. For a vegan version, use vegetable broth, replace the butter with olive oil or a vegan butter alternative when making the roux (or skip the roux and use a cornstarch slurry or blended cashews for creaminess), and swap the half-and-half for a creamy plant-based milk like unsweetened almond, soy, oat, or full-fat coconut milk. For the Parmesan, you can use a store-bought vegan Parmesan alternative or add a tablespoon or two of nutritional yeast for a cheesy flavor.

Can I use fresh tomatoes instead of canned for this Instant Pot Tomato Basil Soup?

Yes, you can use fresh tomatoes, especially during peak season. You’ll need about 2 to 2.5 pounds of ripe tomatoes. For best results, you might want to peel them first (by blanching) and then chop them. Roasting them beforehand can also deepen their flavor significantly. Keep in mind that fresh tomatoes can have varying water content, so you might need to adjust the broth slightly.

What if I get a “burn” notice on my Instant Pot?

A “burn” notice usually means there isn’t enough thin liquid at the bottom, or some food is stuck and scorching. If this happens, immediately press “Cancel,” carefully release any pressure, and open the lid. Stir the contents well, scraping the bottom to dislodge anything stuck. If there are heavily scorched bits, you may need to transfer the non-scorched portion to a clean pot liner. To prevent it, always ensure you deglaze the pot thoroughly after sautéing, adding enough liquid to scrape up all browned bits before pressure cooking. Also, thicker ingredients like tomato paste should be mixed well with liquids rather than sitting at the bottom.

How can I make this Instant Pot Tomato Basil Soup spicier?

If you enjoy a bit of heat, add 1/4 to 1/2 teaspoon of red pepper flakes along with the dried herbs. You could also add a pinch of cayenne pepper. Another option is to sauté a chopped jalapeño (seeds removed for less heat) along with the other vegetables.

What are good accompaniments for this Instant Pot Tomato Basil Soup?

This soup is classic with a grilled cheese sandwich for dipping! Crusty bread, garlic bread, or croutons are also excellent choices. A simple side salad can round out the meal perfectly. For an extra touch, a dollop of pesto or a swirl of sour cream or Greek yogurt on top before serving is lovely.

Conclusion

This Instant Pot Tomato Basil Soup is more than just a quick meal; it’s a bowl of rich, comforting flavor that feels like a hug from the inside. Its ease of preparation, combined with its deeply satisfying taste and creamy texture, makes it a standout recipe. Whether you’re a seasoned home cook or new to the Instant Pot, this Instant Pot Tomato Basil Soup is a foolproof way to bring a delicious, heartwarming dish to your table any night of the week. Give it a try, and I’m confident it will become a staple in your recipe collection.