Instant Pot Tomato Basil Soup

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recipe by Garima Gakkhar https://thisthatmore.blog/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    378

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: https://thisthatmore.blog/tomato-basil-soup/

recipe updated Apr 3, 2020

Ingredients

  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Carrot icon
    Carrot
    2 (100g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Onion icon
    Onion
    about ½ units (70g)
  • Canned tomatoes icon
    Canned tomatoes
    794g (about 2)
  • Bay leaves icon
    Bay leaves
    1
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Dried oregano icon
    Dried oregano
    1 tsp (1g)
  • Dried basil icon
    Dried basil
    1 tsp (2g)
  • Milk icon
    Milk
    1.5 cups (360ml)
  • Vegetable broth icon
    Vegetable broth
    about ½ cup (110g)
  • Single cream icon
    Single cream
    2 tbsp (30ml)
  • Salt icon
    Salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Garam masala icon
    Garam masala
    1 tsp (2g)
  • Honey icon
    Honey
    1 tbsp (21g)
  • Parmesan cheese icon
    Parmesan cheese
    1 cup (151g)
  • Fresh basil icon
    Fresh basil
    about ¼ cup (11g)

Tools

  • 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. Cancel - Sauté
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 8 min
  11. Natural release - 10 min
  12. Quick release
  13. Cancel - Keep warm
  14. Heat - Sauté, Normal
  15. Remove cinnamon and bay leaf from the pot carefully
  16. Add dried oregano and dried basil to the inner pot
  17. Blend with stick blender
  18. Add milk, vegetable broth and single cream to the inner pot and mix
  19. Sauté - approx 3 min
  20. Add salt, black pepper, garam masala and honey to the inner pot
  21. Cook until just boiling - approx 5 min
  22. Cancel - Sauté
  23. Then add parmesan cheese and fresh basil to the inner pot and mix
  24. Serve
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