This Instant Pot creamy tomato basil soup is incredible! It is fast and flavorful and PERFECT for a little grilled cheese dipping.
I love a good tomato basil soup, and this creamy pressure cooker version is so, so good.
Sprinkle a little Parmesan cheese on top, get your bread or grilled cheese ready, and prepare to be amazed. This soup is luxuriously creamy and delicious.
How to Make Instant Pot Creamy Tomato Basil Soup
If you blink, you might miss the prep. It’s so easy!
- Saute onions and carrots in a bit of olive oil
- Add the canned tomatoes, broth, basil, oregano, salt, and baking soda (helps neutralize the acid of the tomatoes!)
- Cook on high pressure for 10 minutes
After the soup cooks, let the pressure naturally release for 10-15 minutes before unleashing the rest of the pressure through the valve. Otherwise known as: quick release.
Blend the Soup
At this point, the soup needs to be blended. I use an immersion blender for this job because #easycleanup and #iamlazy but you can also transfer the soup to a blender in batches and puree until smooth that way.
Just take care and blend slowly (and vent the lid of the blender) as hot soup can be dangerous if left to its own devices.
A Few Thoughts
Continue to cook the soup until warmed through and slightly thickened.
It will turn a lovely shade of burnt orange and be super, super creamy.
What to Serve with Creamy Tomato Basil Soup
We almost always throw a plateful of toasty grilled cheese sandwiches on the table with this creamy tomato basil soup. This soup is an absolute wonder when paired with a grilled cheese sandwich.
There really is no better situation to find yourself in than dipping grilled cheese (medium or sharp cheddar only for me, pretty please) into a bowl of tomato soup.
You can also serve the soup with croutons, toast, OR skip the carbs altogether. It’s rich and thick enough to stand on its own, especially if you throw a bit of Parmesan cheese on top before serving.