30-Minute Instant Pot Creamy Tomato Basil Soup
A restaurant-quality tomato soup made easy in the Instant Pot. Crushed and diced tomatoes combine with sauteed onions, fresh basil, and cream for a rich, velvety texture. The pressure cooking method extracts deep tomato flavor in minutes while the natural release keeps everything tender. Serve hot with croutons, parmesan, and fresh herbs for a comforting lunch or light dinner. This copycat version captures Panera's signature balance of acidity, sweetness, and creaminess without the coffee shop price tag.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 teaspoon garlic powder
- 28 ounces crushed tomatoes, or whole tomatoes
- 28 ounces diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon granulated sugar
- ¼ cup fresh basil leaves
- 3 tablespoon unsalted butter
- ¼ cup heavy cream
- salt
- ½ teaspoon black pepper
- 2 teaspoon hot sauce(optional)
Instructions
- 1
Heat olive oil in Instant Pot on saute mode for about 30 seconds until shimmering
- 2
Add diced onions and saute until softened, about 2-3 minutes
- 3
Stir in crushed tomatoes, diced tomatoes, vegetable broth, sugar, garlic powder, salt, pepper, and basil, scraping up any browned bits from the bottom
- 4
Close lid and set to high pressure for 5 minutes
- 5
Allow pressure to release naturally
- 6
Remove lid and add butter, heavy cream, and hot sauce
- 7
Blend soup using immersion blender, regular blender, or potato masher until smooth
- 8
Serve hot, topped with croutons, shaved parmesan, or fresh herbs
Tips
Scrape the bottom of the pot while stirring in step 3 to prevent the BURN notice, which can interrupt cooking.
Use an immersion blender for easiest cleanup, or transfer to a regular blender in batches for safety.
Taste before serving and adjust salt, pepper, or hot sauce to your preference since these are variable.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months (cream may separate slightly when thawed).
Prepare through step 6 (before blending), cool, and refrigerate up to 2 days. Blend and reheat gently before serving.
Ladle into bowls and top with croutons, shaved parmesan cheese, and fresh basil or chives. Serve with crusty bread.
Common Mistakes
Stir and scrape the bottom in step 3 to avoid a burn notice that stops the Instant Pot from pressurizing.
Do not skip the natural pressure release to avoid curdling the cream from sudden temperature drops.
Blend carefully in batches if using a blender to avoid burns from hot soup splashing.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use canned whole tomatoes instead of crushed?
Yes, the recipe says 'or whole tomatoes.' Crush them by hand or with a wooden spoon during cooking. The result may be slightly chunkier if you prefer.
What if I do not have an immersion blender?
Use a regular blender in batches, letting the soup cool slightly first, or mash with a potato masher for a chunkier texture. Never fill the blender more than halfway with hot liquid.
How long can I keep the soup and can I freeze it?
Refrigerate up to 4 days. Freeze up to 3 months, though the cream may separate slightly when thawed. Thaw in the refrigerator and reheat gently on the stovetop.