Instant Pot Creamy Tomato Basil Soup

• servings: 8 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

1 tablespoon olive oil

1 cup diced carrots

1/2 cup diced onions

3 cans (15-ounces each) diced or whole tomatoes (see note)

2 cups broth (chicken or vegetable - I use low sodium)

1 1/2 teaspoons dried basil

1 teaspoon sugar

2 teaspoon table salt

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon baking soda

1 cup milk - almond milk works

1 cup cream (see note) - df cream works

1/4 cup flour- rice flour works

Directions

In the insert of a 6-quart Instant Pot or other electric pressure cooker, heat the olive oil using the Saute function. Add the carrots and onions, and cook, stirring often, until the onions start to turn translucent, 2-3 minutes.

Add the tomatoes, broth, basil, sugar, salt, oregano, and baking soda. Give the soup a good stir making sure to scrape the bottom of the pot thoroughly.

Secure the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure (if liquid spurts through the valve, close the valve, wait a few minutes and try again).

Carefully use an immersion blender (or transfer the soup in batches to a blender) to puree the soup until smooth. Return the soup to the pot if using a blender.

Whisk or blend together the milk, cream and flour until very smooth. Add to the soup while whisking or stirring constantly.

Select the saute function and cook, stirring constantly to prevent burning, until the soup is heated through and thickened. Season to taste with additional salt and pepper, if needed (this is important so you don't end up with bland soup). Serve immediately.

Notes

9/27/25- I used 1 15 oz can diced tomatoes and 1 29 oz can of crushed tomatoes. I added the milk, cream, flour mixture as soon as I opened the lid while it was boiling hot, whisking it as I added it. Then I used the immersion blender. I added the pepper, garlic powder and changed the salt amount from the original recipe. I added more milk since it seemed too thick. Try only 2 TBS flour.

Tomatoes: in place of the three cans of diced tomatoes, you can use one large 29-ounce can plus one 15-ounce can. Diced or whole tomatoes work equally well here. Using a product like stewed tomatoes will change the flavor. I tested this recipe with regular diced or whole tomatoes (nothing added). Don’t drain the tomatoes before using.

Cream: you can sub the 1 cup cream with 1/2 cup milk (the soup will be slightly less silky/creamy if doing so).

Nutrition

• Calories: 120 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 18 mg
• Sodium: 842 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 3 g