Let me introduce you to the ultimate way to flaunt all those garden goodies — Instant Pot Garden Fresh Tomato Basil Soup. It's like a warm hug in a bowl, packed with juicy tomatoes, fragrant basil, and all those aromatic veggies we adore. And guess what? You can whip it up in under an hour! It's the perfect blend of simple and healthy for savoring that fresh-from-the-garden goodness. Whether you're serving it as a starter or cozying up with a gooey grilled cheese on the side, this soup is sure to have everyone coming back for more!

Jump to Recipe Print Recipe

If you like this recipe you'll also enjoy our Cheeseburger Soup, Chicken Enchilada Soup, and gluten-free Minestrone Soup.

Instant Pot Tomato Basil Soup Recipe

Tomato Basil Soup Ingredients

2 T. extra virgin olive oil
1 small yellow onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
Sea salt and black pepper, to taste
2-3 cloves garlic, peeled and chopped
1 c. chicken or vegetable stock, preferably organic*
3 lbs. fresh tomatoes, chopped
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ c. fresh basil leaves, julienned (+ extra for garnish)

*Add additional stock to adjust consistency.

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Obviously an Instant Pot, the instructions are for the IP-Duo series, other models may offer different features or buttons.
Silicone spatula, you'll know the struggle of gently scraping the bottom of the pot. Here's a little tip: swap out that spatula for a silicone whisk. It's a game-changer! Not only does it work wonders, but it also gives you that gentle scrape without any hassle. Trust me, your sauces will thank you!

Instant Pot Directions

Sauté Aromatics: Set the Instant Pot® to “Sauté” mode and heat olive oil. Add onion, celery, and carrots, seasoning with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until fragrant and lightly browned. Stir in garlic and sauté for another minute.
Deglaze the Pot: Pour in the stock and gently scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Cook for 2-3 minutes and turn off the “Sauté” function.
Pressure Cook: Add chopped tomatoes, bay leaf, thyme, and rosemary. Stir to combine, then secure the lid, set the vent to “Sealing,” and select the “Manual” setting for 4 minutes.
Release Pressure: Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a manual release.
Blend the Soup: Remove the bay leaf, thyme, and rosemary sprigs. Add fresh basil leaves and blend the mixture until smooth using a high-powered blender or immersion blender.
Serve and Enjoy: Ladle the soup into bowls while hot and garnish with additional basil, if desired. Serve with crusty bread or grilled cheese for the ultimate cozy meal.

If you're looking for a way to bring a little sunshine into your kitchen, this Instant Pot Tomato Basil Soup is just the ticket! It's like capturing the best of your garden in one quick and easy recipe. Whether it's a busy weeknight or you're having friends over, this soup is both healthy and hearty—talk about a win-win! The rich tomato flavor paired with that fresh basil makes it an absolute must-have in your recipe lineup. So go ahead, treat yourself to a bowl of pure comfort anytime you need it!