Pressure Cooker Creamy Tomato Basil Soup is a rich and flavorful broth that can be enjoyed in all seasons with a slice of warm crusty bread and a sprinkling of fresh parmesan!

Creamy Tomato Basil Soup topped with basil in a white bowl on a white napkin, served with bread.

I ate this soup 3 meals in a row two weeks ago and 4 meals in a row this past week. Oh my goodness gracious it’s amazing! To be completely honest with you, I had avoided tomato soup for the last 24 years of my life because I thought it all would taste like it came from the can (which I had one lick of and vowed to never have again.) Turns out, it doesn’t! All the veggies mesh and blend together so well and create a depth of flavor and texture that instantly transports you to a very very happy place.

Creamy Tomato Basil Soup topped with basil in a white bowl on a white napkin, served with bread.

This was the first recipe I made in my pressure cooker back in 2015, and I was blown away when it cut my cook time by a third! The fact that I could just throw all the ingredients (minus the half & half, parmesan, and fresh basil) into the pressure cooker, cook it for 5 minutes on high pressure, do a quick release, then blend everything, stir in the cream, and eat, sold me immediately. From there, I started using the pressure cooker daily and now here we are! 

Quick!! Hop to the kitchen and whip up a batch of this oh so wonderfully hearty, creamy, savory, delicious, yummy, exquisitely marvelous soup!

Creamy Tomato Basil Soup topped with basil in a white bowl on a white napkin, served with bread.

Other Soup Recipes You’ll Love!

Summer Corn and Zucchini Soup

Pressure Cooker Chilled Fruit Soup

Curried Cauliflower Soup

Tuscan White Bean Soup


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Tomato soup in a white bowl with basil leaves

Pressure Cooker Creamy Tomato Basil Soup


  • Author: Jessie
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 68 1x

Description

Pressure Cooker Creamy Tomato Basil Soup is a rich and flavorful broth that can be enjoyed in all seasons with a slice of warm crusty bread and a sprinkling of fresh parmesan!


Ingredients

Scale
  • 2 tablespoons butter (affiliate)
  • 1 large onion, diced
  • 2 large carrots, diced
  • 4 cups chicken broth (affiliate)
  • 2, 28oz cans whole plum tomatoes
  • 1 tablespoon tomato paste (affiliate)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup half & half
  • ¼ cup shredded parmesan cheese
  • ¼ cup fresh basil

Instructions

  1. In pressure cooker, saute onion and carrots in butter until veggies begin to soften.
  2. Add chicken broth, whole tomatoes, and tomato paste.
  3. Lock lid and set to high pressure for 5 minutes.
  4. When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
  5. Add spices and half & half then pour into blender or use immersion blender and blend until creamy.
  6. Pour back into pot and heat until warm.
  7. Serve with shredded parmesan cheese, chopped basil, and crusty bread.

Notes

**Adapted for pressure cooker on 8.28.18