Instant Pot Tomato Basil Soup

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recipe by Garima Gakkhar

  • Time icon
    Total Time
  • Serves icon
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Tomato Basil Soup – a deliciously creamy comforting food that can easily be prepared in Instant Pot. This soup is so creamy & full of flavors that it will taste like a restaurant-style and is made using all the fresh ingredients. I remember while growing up we have a small vegetable garden where my mom used to grow those big red tasty Tomatoes. Sometimes we used to play with it like a ball (that’s not the point here). Once they are full grown my Mom used to prepare the mosy yummiest Tomato Soup with the special addition of Indian spices. Yet I love having that soup during cold weather, but this Tomato Basil soup is comforting and so filling that you can enjoy it with Grilled Cheese, English Muffin, Croutons, or some freshly Baked Bread.

Inspired by:

recipe updated Apr 3, 2020


  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Carrot icon
    2 (about 100 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Onion icon
    ½ (about 70 g)
  • Canned tomatoes icon
    Canned tomatoes
    794.5 g (about 2)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Cinnamon stick icon
    Cinnamon stick
    1 (about 4 g)
  • Dried oregano icon
    Dried oregano
    1 tsp (about 0.7 g)
  • Dried basil icon
    Dried basil
    1 tsp (about 1.85 g)
  • Milk icon
    1 ½ cups (about 360 g)
  • Vegetable broth icon
    Vegetable broth
    ½ cup (about 110.5 g)
  • Single cream icon
    Single cream
    2 tbsp (about 30 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Garam masala icon
    Garam masala
    1 tsp (about 2.05 g)
  • Honey icon
    1 tbsp (about 21 g)
  • Parmesan cheese icon
    Parmesan cheese
    1 cup (about 151.2 g)
  • Fresh basil icon
    Fresh basil
    ¼ cup (about 10.8 g)


  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Then add onion to the inner pot
  4. Sauté - approx 2 min
  5. Add celery stalk and carrot to the inner pot
  6. Sauté until softened - approx 2 min
  7. Add canned tomatoes, bay leaves and cinnamon stick to the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 8 min
  10. Natural release - 10 min
  11. Release pressure -
  12. Heat - Sauté, Normal
  13. Remove cinnamon and bay leaf from the pot carefully
  14. Add dried oregano and dried basil to the inner pot
  15. Blend with stick blender
  16. Add milk, vegetable broth and single cream to the inner pot and mix
  17. Sauté - approx 3 min
  18. Add salt, black pepper, garam masala and honey to the inner pot
  19. Cook until just boiling - approx 5 min
  20. Add parmesan cheese and fresh basil to the inner pot and mix
  21. Serve
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