This is a rich and savory Instant Pot tomato basil soup with a hint of sweetness; not to mention a bit of tang from a surprise ingredient: buttermilk! Easily done in about 30 minutes. This is a great example of simple comfort food.
It's amazing how food can be therapeutic for your soul. There's something about tomato soup and grilled cheese that reminds me of being 8 years old again. Well, I wish I could share this Instant Pot tomato basil soup with my 8-year-old self. I'm pretty sure he'd be head-over-heals for it; much more than that can of Campbell's that he's probably eating.
This soup is ridiculously easy to make and can be taken to a new level with a few adjustments from your average recipe. First, I HIGHLY recommend making your own chicken broth; not just for this one, but for ALL your soups! It's the single best thing you can do to transform a soup recipe. And secondly, and I am aware this may sound bizarre... we added buttermilk instead of heavy cream for the creamy element of this soup. Definitely not traditional, but it adds a bit more character to the flavor profile. Try it!
More Instant Pot Soup Recipes
- Instant Pot Chicken Tortilla Soup
- Pressure Cooker Potato Soup
- Instant Pot Italian Sausage Soup with Turnips and Butternut Squash
How to Make Instant Pot Tomato Basil Soup
And this is the AMAZING result…
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📖 Recipe
Instant Pot Tomato Basil Soup
Ingredients
- 4 Tbsp. butter
- 1 cup yellow onions diced
- 30 oz. canned tomatoes petite diced
- 28 oz. canned tomato sauce
- 2 cups homemade chicken broth
- ⅓ cup sugar
- ¼ tsp. cracked black pepper
- 1 oz. fresh basil finely chopped
- 0.5 oz. fresh parsley finely chopped
- 1 cup buttermilk (or heavy cream)
Instructions
- Using sauté setting – begin melting butter and add onions. Cook onions for about 3 minutes, stirring frequently. You don’t want any color on them, so if they begin to brown, turn off heat.
- Add diced tomatoes, tomato sauce, chicken broth, sugar, and black pepper to pot. Lock lid and cook for 1 (yes, one) minute at high pressure. Don’t worry, the soup will cook plenty as it comes up to pressure. Once cook time is complete, quick-release pressure.
- Remove lid and add basil, parsley, and buttermilk. Mix well and serve.
Carol
Would you please give tablespoon/cup equivalents for the fresh basil and parsley.
Adding prayers to bring comfort for you and family in the recent loss of your brother.
Gary
About a teaspoon and a tablespoon.
Amanda
I made this tonight for dinner and followed your directions exactly (except for the chicken broth, I agree homemade is best but I didn’t have enough frozen or time to make a new batch). But, it turned out excellent! My husband said it is the best tomato soup he has ever had!
Gary
Glad you guys liked it!
Rachel
Waaaaaay way too sweet. Next time I make it will cut sugar at least in half, if not all the way down to only 1-2 T.
Gary
Hey Rachel, sorry it was too sweet for you. One thing I really hate is the taste of canned tomatoes. For that reason, I typically add 2T of sugar for each can. It's the only solution I've found to the incredibly high acidic taste.
Beth
Made this tonight and it was amazing! We served out with grilled cheese. Will definately make this again!
Gary
Glad you liked it!
Paula
How many chicken hind quarters did you use for the stock? It looked like about 3? I just happen to have some in my freezer, yay! Easier for me to find and cheaper than whole chickens.
Gary
I think I used 3 or 4, it's doesn't really matter. They will both yield amazing broth!
Michele
Lights out delicious! I use spaghetti sauce in place of the tomato sauce; a winner!
Stephanie
I have now made this recipe 3 times and my husband loves it!!! ❤️❤️❤️