Instant Pot Tomato Basil Soup Recipe

This Instant Pot Tomato Basil Soup recipe is a family favorite.

Growing up, tomato soup always came from a can in our house. In fact, most soup came from a can. 🙂

I honestly never realized that you could make it at home.

Of course, I figured it out as I got older – and now have lots of homemade soup recipes.

When the Instant Pot took the world by storm, that became my cooking method of choice for making soups and stews at home.

But the one thing I held back on was homemade tomato soup.

It seemed like sooooo much effort.

And I’m not going to lie – if you want your tomato soup to have a smooth texture, it is a bit of a process.

This is because you have to peel and seed the tomatoes before you make the soup.

Well, you don’t have to – but if you don’t, the peels and seeds will give the soup texture that you may not want.

If you haven’t done it before – this is how to peel and seed tomatoes – at least it is the method that I use.

I have to mention though, that I am not a stickler.

You will see in the photos below that some seeds actually make it into my Instant Pot tomato soup – and that is ok with me.

As long as I get most of them out, I’m happy.

You still end up with great tasting soup made with healthy and fresh ingredients.

Let’s get started – shall we?

Equipment Needed to Make This Instant Pot Tomato Soup Recipe

Aside from standard kitchen utensils, you will need a few specific tools and appliances to make this recipe.

• Six Quart Instant Pot
• Immersion style hand blender
• mesh strainer for seeding tomatoes

Notes on the Quantity

The quantity of soup that this recipe makes will vary depending on the size and juiciness of the tomatoes that you use.

You can see the tomatoes that I used in the photos to gauge yours.

For me, this soup recipe made approximately 9 servings of 8oz each – so 72 ounces in total.

Note that I used what my grocery store calls “tomatoes on the vine” for my recipe.

I don’t know the exact variety of tomato, but I think you would be fine to use any medium to large size tomato – whatever is in season.

Avoid small tomatoes because you would need more of them and seeding and peeling smaller varieties would be labor intensive.

Ingredients

To make this Instant Pot Tomato Basil Soup recipe I used:

• 2 tablespoons olive oil
• 5 lbs tomatoes on the vine (approximately 15 tomatoes) that I peeled and seeded using this method – Remember to save the juice!
• 1 large onion
• 2 stalks of celery
• 2 cups low sodium chicken broth
• 1/2 cup of chopped fresh basil
• 2 teaspoons salt and black pepper to taste

How to Make This HomeMade Tomato Soup

This recipe is so easy to make in the Instant Pot.

However, the hardest part is the prep. Peeling and seeding those tomatoes is such a pain!

Once you get through that process, all you have to do is throw everything into the Instant Pot and blend with your immersion blender when done.

Below is the step by step version.

Prepare the onion and celery.

Quarter the onion and cut the celery into approximately 2 inch pieces.

Place these into the inner pot of your six quart Instant Pot.

Add the tomatoes and reserved juice.

Now toss in the seeded and peeled tomatoes along with the reserved tomato juice.

Pour in the chicken broth and add the salt.

Set Your Instant Pot

Now, close the lid on the Instant Pot and put the valve into the sealing position.

Pressure cook on high for 10 minutes and let the pressure drop naturally.

Blend the Soup

Once the cooking is done and the pressure valve has dropped, carefully open the lid.

Mix in the chopped fresh basil.

Use an immersion blender (aka stick blender or hand blender) to blend the cooked tomato mixture to a smooth consistency.

Sprinkle with black pepper to taste.

That’s it – enjoy!

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