Simple Instant Pot Tomato Basil Soup {Non Dairy}
This simple Instant Pot Tomato Basil Soup is non-dairy and is made with fresh tomatoes, not canned tomatoes, crushed tomatoes, or tomato paste. 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 in this Instant Pot recipe you put everything in the electric pressure cooker and just walk away. No need to saute ingredients or worry about anything boiling over on the stovetop!
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 for a non-dairy creamy tomato basil soup without heavy cream or parmesan. Those 2 things make this a flavour and texture jackpot.
Does it taste like coconut?
No. Not at all. Tastes like tomato basil. 100%
Can I freeze this?
Heck ya.
You can freeze in mason jars for single serve portions. Here is how you do that.
You can also freeze single serve portions using souper cubes silicone mold . You can check out their website here.
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 diced tomatoes and the other ingredients into Instant Pot pressure cooker.
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
Equipment
Ingredients
- 10 (2lbs) roma tomatoes, quartered
- 1 small onion, quartered
- 1 cup rough diced carrots
- 2 cups roughly chopped potato
- 2 garlic cloves, minced
- 1 tbsp Worcestershire
- 1 tsp dried oregano
- 400ml can coconut milk
- 1 tsp kosher salt (add more to taste)
- 1/2 tsp black pepper
- 7-10 chopped fresh basil leaves (adjust to preference)
Instructions
- 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, puree the soup to desired constancy.
Nutrition
If you make this soup, I want to see your creation! Tag me @mealplanaddict on Instagram!
Could this soup also be made into a chunky version with less blending/adding extra ingredients? This sounds awesome and i would love to make it this coming autumn!
Absolutely!
How much water do u need
None. The coconut milk is the liquid.
Would it be possible to make this without an instant pot?
Absolutely! Just simmer on the stove for an hour (with a lid), then do the blending part. You may have to add a touch more liquid because on the stove you have evaporation that you don’t have in the instant pot.
could a veggie or chicken broth be used instead of the coconut milk?
No. that will change the entire texture. The soup will be very very thin. The coconut milk adds a great texture.
I have a ton of heirloom tomatoes – can I use those instead? Do you think it would change drastically?
It will be a much thinner soup. I would probably add more potato, but I am not sure.
I just made this last night, and it was great! My only addition was about a 1/4 cup of parmesan. So easy!
Just made this in my slow cooker (low, 3 hours) and it is great! Thank you
I’m Keto so could I replace the potatoes with cauliflower?
I think that swap would change the texture, but I would try it!
I made this as is and found it a little potato-y for my taste so I just made it again and subbed the potatoes for Cauliflower. It’s amazing and the consistency is still spot on.
Made this tonight and added a can of fire roasted diced tomatoes. Excellent recipe, my new go to tomato soup. Perfect flavor and texture!! Thank you
Do you take the skin off of tomatoes?
No, I don’t.
I just made this last night, and it was great! My only addition was about a 1/4 cup of parmesan. So easy! Thank you!
Can this be blended in a blender? No immersion blender.
Yes, just make sure you vent it to not have a disaster on your hands!
What can I use instead of coconut milk?
You can use heavy cream, but I would cut the volume used in half.
This looks delicious! I got an 8qt instant pot for Christmas… do you know if I have to adjust the recipe to account for that?
It should work as written in the 8 quart!
The best and super easy.. I’m not posting a pic since mine looks just like your”. Thank you.
Have u froze this recipe and if so was it still good?
I do freeze it and there is no issue with it!
You said never to freeze soups with potatoes but then you said you can freeze this soup and it has 2 cups of potatoes.
I freeze this one because the potatoes are pureed. I find when you freeze chunks of potatoes, they loose their texture and just sort of dissolve into the soup.
What is the white stuff in the picture? I want to say its coconut milk but it seems thicker?
Thanks in advance! 🙂
Could I double this without instant pot trouble?
yes! that will be just fine!
Do you peel the potatoes?
I don’t, but it is a total personal preference.
This soup is a big summer hit with my house. Souper cubes and in the freezer it goes. Yum!!
Delicious! And the more it sat after blending, the more the tomato flavor came through. So good!