Tomato Basil Soup is a homemade version of a classic tomato soup is rich, creamy and packed with so much robust tomato flavor! Perfect on its own or for dipping with a hot grilled cheese!
Easy Tomato Basil Soup
I used to think I hated tomato soup, I grew up, like most of us on the classic canned soup. I didn’t know any better! But then one day I went to a nice Italian restaurant with my friend, and as an appetizer she ordered tomato basil soup! I was baffled…but she had lived in Italy so I let it slide, figuring she knew something that I did not.
When the soup came out and I tasted it…OH MY!!!! My mind was blown, my life was changed! It was AMAZING! I knew I had to figure out how to make that soup, I needed that soup in my life forever! If you are a tomato soup skeptic like I was, let me teach you how to make this easy homemade tomato basil soup. I bet this recipe will make you a believer.
Ingredients In Tomato Basil Soup Recipe
- Chicken Broth
- Canned Crushed Tomatoes- If you have a bunch of garden tomatoes laying around that you are trying to get rid of you could use fresh. Just toss them in the blender and pulse it a few times. You will need 32 ounces worth of “crushed” fresh tomatoes. Please note however, of you use fresh tomatoes, you may need to add a little bit of sugar to cut down on their acidity.
- Garlic
- Fresh Basil- In my opinion, the fresh basil really makes this dish sing. I strongly recommend using it. You can find fresh basil in the produce section of your grocery store, usually near the lettuce. However, if you just can’t find any dried will do in a pinch.
- Heavy Cream- I absolutely love the richness the cream adds to this soup, but you can substitute half and half or evaporated mild if you would like, just know you won’t get that same thick creaminess that you get with real cream.
- Salt
- Pepper
How To Make Tomato Basil Soup In The Instant Pot
Making this soup in the Instant Pot is amazing because it is super fast and there is no babysitting a pot! Just dump the ingredients, set it and forget it! It couldn’t be easier.
Start by adding the chicken broth, tomatoes, garlic and basil to the Instant Pot. Close the lid and cook on HIGH for 1 minute. You really don’t need to cook any longer than that. The heat of getting the instant pot up to pressure and the 1 minute cook time is plenty of time to bring the flavors together. Quick release the pressure carefully.
Use an immersion blender to blend the soup as creamy as you would like. I leave mine just a touch chunky, but I know some like their tomato soup super smooth. It’s totally up to you.
Stir in the heavy cream and season your soup with salt and pepper to taste. If you are feeling adventurous, you can even garnish it with a touch of fresh parmesan for a slightly different flavor profile.
Can I Make This Soup on the Stovetop?
Absolutely! Just follow the same steps above, but instead of cooking it in the Instant Pot, cook it on the stovetop. You will want to let your soup cook at a rolling boil for a minute or two before blending it and adding the cream.
There it is…anything but your mama’s canned tomato soup. Your whole family is going to love this!
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
More Amazing Soup Recipes
- Creamy Chicken Noodle Soup
- Instant Pot Broccoli Cheese Soup
- Cauliflower Cheese Soup
- Instant Pot Zuppa Toscana
Tomato Basil Soup
Ingredients
- 2 cups chicken broth
- 32 oz crushed tomatoes
- 1 tsp minced garlic dried (or 4 cloves fresh)
- 1/4 cup chopped fresh basil
- 1-1 1/2 cups heavy cream
- salt and pepper to taste
Instructions
- For the Instant Pot: add the chicken broth, crushed tomatoes, garlic, and basil into the Instant Pot.
- Close lid and cook on manual (or pressure cook) high for 1 minute. Carefully quick release the pressure.
- Use an immersion blender to blend the soup smooth, if you'd like.
- Stir in the heavy cream and season with salt and pepper to taste.
- For the Stove top: Add the chicken broth, crushed tomatoes, garlic and basil to your pot. Bring to a rolling boil and boil for 1 minute.
- Use an immersion blender to blend the soup smooth, if you'd like.
- Stir in the heavy cream and season with salt and pepper to taste.
Nutrition
- Caramel Popcorn - October 29, 2020
- Instant Pot Chicken Broccoli and Cheese - October 27, 2020
- Copy Cat Red Lobster Biscuits - October 22, 2020
Leave a Reply