Effortlessly Delicious: The Ultimate Creamy Tomato Basil Soup (Instant Pot & Stovetop)

There’s nothing quite like a warm bowl of creamy tomato basil soup, especially when paired with a classic grilled cheese sandwich. This recipe delivers exactly that: a rich, comforting, and incredibly flavorful soup that’s remarkably easy to prepare. Whether you prefer the speed and convenience of an Instant Pot or the traditional method of a stovetop, this recipe has you covered. Get ready to experience your new favorite homemade tomato soup – consistently perfect every time!

Why This Creamy Tomato Basil Soup Recipe Stands Out

Not all tomato soups are created equal. While some people enjoy a thick and chunky texture, I personally find a smooth, velvety consistency to be truly superior for tomato soup. This creamy tomato basil soup delivers exactly that – a wonderfully smooth texture complemented by a bold, irresistible flavor profile. What makes it so exceptional? It all comes down to a few high-quality ingredients and a straightforward cooking process.

The secret to this recipe’s perfect flavor and texture lies in using premium ingredients, especially the tomatoes and fresh basil. For the best results, I highly recommend using San Marzano Tomatoes. These renowned Italian tomatoes are celebrated for their sweet, balanced flavor and firm, less watery flesh, which contributes significantly to the soup’s richness. Paired with aromatic fresh basil, the result is a vibrant and deeply satisfying soup that will quickly become a household favorite.

Essential Ingredients for Your Creamy Tomato Basil Soup

Gathering the right ingredients is the first step to creating this exceptional soup. Here’s what you’ll need, along with a few notes on why each component is important:

• 2 Tablespoons olive oil: The foundation for sautéing, adding a subtle richness.
• 1 onion, diced: Provides a sweet, aromatic base when caramelized.
• 2 cloves garlic, minced: Essential for depth of flavor and aromatic complexity.
• 28-ounce can San Marzano Tomatoes: These are crucial! San Marzanos are known for their sweet, less acidic taste and delicate flavor, making them ideal for a superior tomato soup. Their thicker flesh and fewer seeds mean a smoother, richer final product.
• 2 cups vegetable broth: I prefer using the Italian Herb Better than Bouillon broth base for an extra layer of savory, herbal notes that complement the tomatoes beautifully. A good quality vegetable broth adds significant depth.
• 1 teaspoon salt: Balances and enhances all the flavors.
• 1/2 teaspoon pepper: Adds a touch of warmth and mild spice.
• 1 teaspoon Italian seasoning: A blend of classic herbs like oregano, basil, thyme, and rosemary that instantly elevates the soup’s Italian profile.
• 1 teaspoon sugar: A small amount of sugar helps to cut through the acidity of the tomatoes, creating a perfectly balanced flavor profile without making the soup sweet.
• 1/2 cup heavy cream: This is where the “creamy” magic happens! Heavy cream adds a luxurious, velvety texture and rich mouthfeel to the soup.
• 4 tablespoons chopped fresh basil: Fresh basil is non-negotiable for this recipe. Its bright, peppery, and slightly sweet aroma is what truly defines a “tomato basil” soup. Stirring it in at the end preserves its vibrant flavor.

The Instant Pot Advantage: Quick & Flavorful Soup

Using an Instant Pot for this creamy tomato basil soup recipe is a game-changer. The pressure cooker significantly reduces cooking time, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop. It also offers a hands-off approach, freeing you up while the pot works its magic. The result is a consistently perfect, deeply flavored, and wonderfully creamy soup.

How to Prepare Creamy Tomato Basil Soup on the Stovetop (Classic Method)

Don’t have an Instant Pot? No problem! This delicious creamy tomato basil soup can be easily made on your stovetop, yielding equally fantastic results. The key is allowing enough simmering time for the flavors to fully develop.

1. Sauté Aromatics: In a Dutch oven or large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onions are soft and translucent, usually 5-7 minutes. Be careful not to brown the garlic.
2. Simmer Ingredients: Pour in the San Marzano tomatoes (with their juice), vegetable broth, salt, pepper, Italian seasoning, and sugar. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes. This simmering time is crucial for allowing all the flavors to deepen and meld.
3. Blend to Perfection: Carefully remove the pot from the heat. Using an immersion blender directly in the pot, blend the soup until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a standard blender, blending until smooth. If using a regular blender, remember to vent the lid slightly to allow steam to escape and avoid a pressure buildup.
4. Finish with Cream and Basil: Return the smooth tomato mixture to the stovetop over low heat. Stir in the heavy cream and fresh chopped basil. Heat gently for a few more minutes until the soup is warmed through and just begins to simmer slowly. Do not bring to a rolling boil after adding the cream, as it can curdle.
5. Serve & Enjoy: Ladle the warm soup into bowls, garnish with extra fresh basil or a swirl of cream if desired, and serve immediately. It’s absolutely perfect with a crisp grilled cheese sandwich!

While the stovetop method requires a bit more active simmering time, it’s a timeless way to create a deeply flavorful soup. For detailed Instant Pot instructions and a printable version of this recipe, please refer to the recipe card below.

Tips for the Best Creamy Tomato Basil Soup

• Quality Tomatoes are Key: As mentioned, San Marzano tomatoes are highly recommended for their sweetness and low acidity. If you can’t find them, use the best quality canned whole peeled tomatoes you can.
• Don’t Skip Deglazing (Instant Pot): If using an Instant Pot, ensure you thoroughly deglaze the pot after sautéing the onions and garlic. This means scraping up any browned bits from the bottom with your liquid, which prevents the dreaded “burn” error.
• Fresh Basil Makes a Difference: While dried basil can be used in a pinch, fresh basil adds a vibrant, aromatic quality that truly elevates this soup. Add it at the end to preserve its fresh flavor.
• Adjust Sweetness/Acidity: Tomatoes vary in acidity. Taste your soup before the final addition of cream and basil. If it’s too tart, a pinch more sugar can balance it out. If it’s too sweet, a tiny splash of lemon juice or vinegar can brighten it.
• Achieve Your Desired Smoothness: An immersion blender is ideal for blending directly in the pot, minimizing mess. If using a regular blender, blend in batches and be cautious with hot liquids.
• Garnish Generously: A sprinkle of fresh basil, a drizzle of good olive oil, a swirl of heavy cream, or even some homemade croutons can make each serving extra special.

Serving Suggestions & Perfect Pairings

While a grilled cheese sandwich is the quintessential partner for creamy tomato basil soup, don’t limit yourself! Here are other delightful ways to enjoy this comforting dish:

• Crusty Bread: A warm, crusty baguette or sourdough is perfect for dipping.
• Croutons: Homemade or store-bought, they add a satisfying crunch.
• Side Salad: A light, fresh green salad can balance the richness of the soup.
• Pesto Swirl: A dollop of basil pesto swirled into each bowl amplifies the basil flavor.
• Garlic Bread: A classic complement that never disappoints.
• Cheese Toppings: A sprinkle of freshly grated Parmesan or a few crumbled goat cheese bits can add another layer of flavor.

Storage and Reheating

This creamy tomato basil soup makes fantastic leftovers! Store any cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally until heated through. If reheating in the microwave, do so in short bursts, stirring in between. You might need to add a splash of broth or water if it has thickened too much.

Freezing is also an option, but be aware that dairy-based soups can sometimes separate or become grainy after freezing and thawing. If you plan to freeze, I recommend freezing the soup *before* adding the heavy cream. When you’re ready to serve, thaw it, reheat, and then stir in the fresh heavy cream and basil.

Love this recipe? Pin it to Pinterest to save for later!

Yield: (6) 1/2 cup servings

Creamy Tomato Basil Soup

This Creamy Tomato Soup is easy, comforting, and has a rich flavor profile. It’s made in the Instant Pot, and it’s perfect every time!

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Ingredients

• 2 Tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth- I use the Italian Herb Better than Bouillon broth base
• 28-ounce can San Marzano Tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• 1/2 cup heavy cream
• 4 Tablespoons chopped basil

Instant Pot Instructions

1. Turn the Instant Pot on to “Saute” mode.
2. Add the olive oil, diced onions, and minced garlic to the pot. Cook until the onions are soft and translucent, about 1-2 minutes, stirring occasionally.
3. Deglaze the pot with the vegetable broth, scraping up any browned bits from the bottom of the pot to prevent a “burn” error. Add in the San Marzano tomatoes, salt, pepper, Italian seasoning, and sugar. Stir well to combine.
4. Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the cooking time to 10 minutes on high pressure. The pot will display “ON” as it comes to pressure, then begin the 10-minute countdown.
5. Once the timer sounds, perform a quick release of the pressure by carefully turning the valve from “Sealing” to “Venting”. Once all the pressure has been released and the float valve drops, open the lid.
6. Using an immersion blender directly in the pot, or by carefully transferring the soup in batches to a regular blender, blend the soup until it is completely smooth and creamy.
7. Stir in the heavy cream and fresh chopped basil. Mix until well combined and the soup is warmed through.
8. Ladle into bowls. Garnish each serving with additional fresh cream or basil if desired, and enjoy your perfectly creamy tomato basil soup!