Go Back
To make this creamy tomato basil soup, you will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cans (15 oz each) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar (optional) - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup heavy cream (or coconut cream for a dairy-free option) - ½ cup fresh basil leaves, chopped You can add a few items to make the soup your own. Consider: - Grated Parmesan cheese for serving - A pinch of red pepper flakes for heat - A splash of balsamic vinegar for tang - Chopped vegetables like carrots or celery for added nutrition I love how flexible this recipe is! Here are some swaps you can make: - Use a different oil like avocado oil instead of olive oil. - Replace heavy cream with coconut cream for a dairy-free choice. - If you don’t have crushed tomatoes, diced tomatoes work too. Just blend them longer. - For a low-sodium option, choose low-sodium vegetable broth. These simple swaps help you create a soup that fits your taste and needs. Enjoy experimenting! {{ingredient_image_1}} Start by turning your Instant Pot to the sauté mode. Once it gets hot, add 2 tablespoons of olive oil. Next, chop one medium onion and add it to the pot. Sauté the onion for about 3 to 4 minutes. You want it to turn translucent. Then, mince 2 cloves of garlic and add them. Sauté the garlic for one more minute until it smells great. Now it’s time to add the fun ingredients! Pour in 2 cans of crushed tomatoes and 2 cups of vegetable broth. If you like a touch of sweetness, add 1 teaspoon of sugar. Next, sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Don’t forget to add ½ teaspoon of salt and ¼ teaspoon of black pepper to taste. Secure the lid on the Instant Pot. Set it to cook on high pressure for 10 minutes. Make sure the steam release valve is in the sealing position to keep the steam inside. When the cooking time is up, it’s time for a quick release of steam. Carefully open the lid, keeping it away from your face. Now, grab an immersion blender. Blend the soup until it’s nice and smooth. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches. After blending, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Add ½ cup of chopped fresh basil leaves and mix well. Taste your soup and adjust the seasoning if needed. Now you’re ready to serve! Ladle the soup into bowls and consider garnishing with extra chopped basil and grated Parmesan cheese if you like. Enjoy your creamy tomato basil soup! For a smooth soup, use an immersion blender. It works great right in the pot. If you don’t have one, blend in batches in a regular blender. Be careful with hot soup! You can also add more cream for a richer texture. If you prefer a chunkier soup, blend only half. Taste is key! Add a pinch of sugar if your tomatoes taste too tart. Fresh herbs can boost flavor. Try adding a bit of thyme or rosemary. Lemon juice adds a nice zing too. Adjust salt and pepper to your liking. You can also add a splash of balsamic vinegar for depth. An Instant Pot makes this recipe easy and quick. An immersion blender saves time and mess. A good cutting board and sharp knife help with chopping. Measure cups and spoons are essential for accuracy. A ladle and serving bowls make serving simple and fun. Consider using a garlic press for mincing garlic quickly. Pro Tips Use Fresh Basil: Fresh basil adds vibrant flavor and aroma, enhancing the soup's overall taste. Add it at the end of cooking to preserve its freshness. Adjust Consistency: If you prefer a thicker soup, blend less or add a bit more heavy cream. For a thinner soup, add extra vegetable broth until desired consistency is reached. Flavor Boosting Sugar: A teaspoon of sugar can balance the acidity of the tomatoes, enhancing the soup's sweetness. Adjust to taste based on the tomatoes used. Garnish Wisely: Garnishing with Parmesan cheese and extra basil not only makes the soup visually appealing but also adds depth of flavor. Consider a drizzle of olive oil for an extra touch. {{image_2}} You can make this soup dairy-free by using coconut cream. Just replace the heavy cream with 1 cup of coconut cream. This swap gives the soup a rich, creamy texture. It also adds a light sweetness that pairs well with the tomatoes and basil. Coconut cream makes the dish smooth, while keeping it plant-based. You can boost the nutrition of this soup by adding vegetables or protein. Consider adding chopped carrots, celery, or bell peppers for extra flavor. You can also toss in cooked lentils or shredded chicken for protein. Just add them to the Instant Pot before blending. This helps create a heartier meal. If you like heat, try making a spicy version of this soup. Add red pepper flakes or diced jalapeños to the mix. You can add these spices when you sauté the onion and garlic. Adjust the amount to fit your taste. This fiery twist will give your creamy tomato basil soup a whole new kick! After you make this soup, let it cool. Pour any extras into an airtight container. Store it in the fridge for up to five days. Keep it away from strong-smelling foods. This helps to keep the flavors fresh. To reheat, pour the soup into a pot. Warm it over medium heat, stirring often. You can also use the microwave. Heat it in a bowl for about two minutes. Check that it is hot all the way through. You can freeze this soup for later. Use freezer-safe containers or bags. It will last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Then reheat it on the stove or in the microwave. Enjoy your creamy tomato basil soup even when you are short on time! Yes, you can use fresh tomatoes! Start with about 10-12 ripe tomatoes. First, roast them to bring out their flavor. After roasting, peel and chop them. Use them in place of canned crushed tomatoes. This adds freshness and a unique taste to your soup. The soup will last about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This keeps it fresh and safe to eat later. Absolutely! To make this soup vegan, swap heavy cream for coconut cream. Ensure the vegetable broth is free from animal products. This way, you enjoy a creamy soup without any dairy. In this blog post, we covered how to make a delicious soup. We discussed the key ingredients, including options for customization. You learned step-by-step instructions for preparing and cooking your soup in the Instant Pot. We shared tips to improve texture and flavor and explored variations for different tastes. I also gave storage info and answers to common questions. Now, you have everything you need to enjoy tasty, homemade soup. Get cooking and have fun!

Creamy Tomato Basil Bliss Soup

A rich and creamy tomato soup infused with fresh basil, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 0.5 cup fresh basil leaves, chopped
  • to taste Grated Parmesan cheese for serving (optional)

Instructions
 

  • Turn your Instant Pot to the sauté mode. Once hot, add the olive oil and chopped onion. Sauté for about 3-4 minutes until the onion is translucent.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Pour in the crushed tomatoes and vegetable broth. Stir in the sugar (if using), oregano, dried basil, salt, and black pepper.
  • Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Make sure the steam release valve is in the sealing position.
  • Once the cooking time is complete, perform a quick release of the steam. Carefully open the lid away from your face.
  • Using an immersion blender (or carefully transferring to a regular blender in batches), blend the soup until smooth.
  • Stir in the heavy cream and fresh basil, mixing well until the soup is creamy and heated through.
  • Taste and adjust seasoning as needed before serving.

Notes

Ladle the soup into bowls and garnish with extra chopped basil and a sprinkle of grated Parmesan cheese if desired. Consider serving with crusty bread for dipping!
Keyword basil, creamy, soup, tomato, vegetarian