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Home » Soups

Simple Instant Pot Tomato Basil Soup {Non Dairy}

Published: Sep 5, 2019 · Modified: Jan 4, 2023 by Steph · This post may contain affiliate links · This blog generates income via ads · About 3 minutes to read this article.

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Simple Instant Pot Tomato Basil Soup
Simple Instant Pot Tomato Basil Soup
Simple Instant Pot Tomato Basil Soup
How to Make Instant Pot Tomato Basil Soup | Meal Plan Addict
Instant Pot Tomato Basil Soup Non Dairy | Meal Plan Addict
Simple Instant Pot Tomato Basil Soup | Meal Plan Addict
Simple Instant Pot Tomato Basil Soup Recipe | Meal Plan Addict

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!

Simple Instant Pot Tomato Basil Soup

 

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. 

Simple Instant Pot Tomato Basil Soup on spoon

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. 

Simple Instant Pot Tomato Basil Soup ingredients

Be a tad horrified when you open the lid and see this. 

Remain calm. You did it right. 

Simple Instant Pot Tomato Basil Soup after pressure cook

Add fresh basil, then use an immersion blender to blend it all up. DONE!

I have this immersion blender and LOVE it. 

Simple Instant Pot Tomato Basil Soup in Instant Pot blended

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

Simple Instant Pot Tomato Basil Soup

Course: Soup
Cuisine: American
Keyword: Instant Pot Soup, Tomato Soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Natural Release Time: 10 minutes
Total Time: 20 minutes
Servings: 6 cups
Calories: 167kcal
Author: Steph | Meal Plan Addict
This simple Instant Pot Tomato Soup is made with fresh ingredients and is non-dairy. The fresh combo of tomato and basil, thickened with veggies and coconut milk – this tomato soup recipe won't disappoint!
Print Recipe

Equipment

  • 6 Quart Instant Pot
  • Immersion Blender

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 tablespoon Worcestershire
  • 1 teaspoon dried oregano
  • 400ml can coconut milk
  • 1 teaspoon kosher salt (add more to taste)
  • ½ 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

Serving: 1cup | Calories: 167kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g

If you make this soup, I want to see your creation! Tag me @mealplanaddict on Instagram!

More Soups

  • Dill Radish Soup
  • Instant Pot Hamburger Vegetable Soup
  • Veggie Loaded Instant Pot Broccoli Cheddar Soup
  • Pantry Staple Meatball Soup {using frozen meatballs!}

Reader Interactions

Comments

  1. Crystal says

    September 25, 2019 at 11:54 pm

    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!

    Reply
    • Steph says

      September 26, 2019 at 7:48 am

      Absolutely!

      Reply
      • Rebekah says

        December 04, 2019 at 2:11 pm

        How much water do u need

        Reply
        • Steph says

          December 05, 2019 at 8:25 pm

          None. The coconut milk is the liquid.

          Reply
  2. Katie says

    September 26, 2019 at 9:28 pm

    Would it be possible to make this without an instant pot?

    Reply
    • Steph says

      September 29, 2019 at 8:09 am

      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.

      Reply
  3. Ava Azizi says

    September 27, 2019 at 11:35 am

    could a veggie or chicken broth be used instead of the coconut milk?

    Reply
    • Steph says

      September 29, 2019 at 8:08 am

      No. that will change the entire texture. The soup will be very very thin. The coconut milk adds a great texture.

      Reply
  4. Karen says

    September 28, 2019 at 9:42 am

    I have a ton of heirloom tomatoes - can I use those instead? Do you think it would change drastically?

    Reply
    • Steph says

      September 29, 2019 at 8:07 am

      It will be a much thinner soup. I would probably add more potato, but I am not sure.

      Reply
      • Marthalomew says

        December 11, 2019 at 5:38 pm

        5 stars
        I just made this last night, and it was great! My only addition was about a 1/4 cup of parmesan. So easy!

        Reply
  5. Anonymous says

    October 01, 2019 at 11:49 am

    5 stars
    Just made this in my slow cooker (low, 3 hours) and it is great! Thank you

    Reply
  6. Tess says

    October 08, 2019 at 2:15 pm

    I’m Keto so could I replace the potatoes with cauliflower?

    Reply
    • Steph says

      October 17, 2019 at 2:08 pm

      I think that swap would change the texture, but I would try it!

      Reply
    • Rachel says

      September 13, 2021 at 8:11 am

      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.

      Reply
  7. LINDSEY LULEY says

    October 15, 2019 at 8:26 pm

    5 stars
    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

    Reply
  8. Bernie says

    October 17, 2019 at 1:46 pm

    Do you take the skin off of tomatoes?

    Reply
    • Steph says

      October 17, 2019 at 2:08 pm

      No, I don't.

      Reply
    • Marthalomew says

      December 11, 2019 at 5:41 pm

      5 stars
      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!

      Reply
  9. Richelle says

    October 28, 2019 at 6:00 pm

    Can this be blended in a blender? No immersion blender.

    Reply
    • Steph says

      October 30, 2019 at 9:16 am

      Yes, just make sure you vent it to not have a disaster on your hands!

      Reply
  10. Walkiria Nubes says

    November 06, 2019 at 1:25 pm

    What can I use instead of coconut milk?

    Reply
    • Steph says

      November 07, 2019 at 7:26 am

      You can use heavy cream, but I would cut the volume used in half.

      Reply
  11. J says

    January 14, 2020 at 1:33 am

    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?

    Reply
    • Steph says

      January 14, 2020 at 8:42 am

      It should work as written in the 8 quart!

      Reply
  12. Kathy says

    March 04, 2020 at 7:07 am

    5 stars
    The best and super easy.. I'm not posting a pic since mine looks just like your". Thank you.

    Reply
  13. Vreja says

    September 15, 2020 at 2:39 pm

    Have u froze this recipe and if so was it still good?

    Reply
    • Steph says

      September 29, 2020 at 1:13 pm

      I do freeze it and there is no issue with it!

      Reply
  14. Ally says

    September 27, 2020 at 8:49 am

    You said never to freeze soups with potatoes but then you said you can freeze this soup and it has 2 cups of potatoes.

    Reply
    • Steph says

      September 29, 2020 at 1:11 pm

      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.

      Reply
  15. Kate says

    December 14, 2020 at 4:33 pm

    What is the white stuff in the picture? I want to say its coconut milk but it seems thicker?

    Thanks in advance! 🙂

    Reply
  16. Becky says

    March 08, 2021 at 11:43 am

    5 stars
    Could I double this without instant pot trouble?

    Reply
    • Steph says

      March 08, 2021 at 11:47 am

      yes! that will be just fine!

      Reply
  17. Grandma K says

    August 22, 2021 at 3:45 pm

    Do you peel the potatoes?

    Reply
    • Steph says

      August 23, 2021 at 8:27 am

      I don't, but it is a total personal preference.

      Reply
  18. Anonymous says

    November 12, 2021 at 1:14 pm

    5 stars
    Delicious! And the more it sat after blending, the more the tomato flavor came through. So good!

    Reply

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