Simple Instant Pot Tomato Basil Soup is made with fresh ingredients, and is non dairy . The fresh combo of tomato and basil, thickened with veggies and coconut milk, won’t disappoint!
If I had to pick the one thing I make the most in my Instant Pot, it would be soup.
I love that you put everything it, and just walk away. No need to worry about anything boiling over!
Tomato Basil soup is my #1 comfort food and so it has to ALWAYS be in my freezer. Frozen in single serve portions.
What makes this tomato basil soup so amazing?
Adding a bit of potato to thicken this. Plus the base being coconut milk. Those 2 things make this a flavor and texture jackpot.
Does it taste like coconut?
No. Not at all. Tastes like tomato basil. 100%
Can I freeze this?
You can freeze in mason jars for single serve portions. Here is how you do that.
Here is how easy this soup really is:
You rough chop your ingredients. Don’t bother fussing around, as it all gets blended up anyways.
Dump ingredients into Instant Pot.
Be a tad horrified when you open the lid and see this.
Remain calm. You did it right.
Add fresh basil, then use an immersion blender to blend it all up. DONE!
I have this immersion blender and LOVE it.
Fresh ingredients. Non dairy. Perfect texture.
You’re welcome soup lovers.
Wait? You want more Instant Pot Soups? Me too! Here are my favs:
- Creamy Chicken Jalapeno
- Mexican Fiesta
- Curried Carrot and Lentil
- Dill-icious Cheeseburger Soup
- Veggie Loaded White Cheddar
Simple Instant Pot Tomato Basil Soup
- 6 Quart Instant Pot
- Immersion Blender
- 10 (2lbs) roma tomatoes, quartered
- 1 small onion, quartered
- 1 cup rough diced carrots
- 2 cups rough chopped potato
- 2 cloves garlic, minced
- 1 tbsp Worcestershire
- 1 tsp dried oregano
- 400ml can coconut milk
- 1 tsp salt (add more to taste)
- 1/2 tsp pepper
- 7-10 chopped fresh basil leaves (adjust to preference)
- Add all of the ingredients except the basil to your instant pot.
- To avoid burning, I try and leave the coconut cream up on top of the veggies, and let the water in the can go to the bottom. Not necessary, but just how I do it!
- Secure the lid on your Instant Pot, and seal the pot.
- Set on high pressure (manual or pressure cook button depending on model) for 5 minutes.
- Allow the pot to naturally depressurize for 10 minutes.
- Release any remaining pressure using quick release.
- Add the basil to the pot.
- Using an immersion blender, blend the soup to desired constancy.
If you make this soup, I want to see your creation! Tag me @mealplanaddict on Instagram!