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Instant Pot Tomato Basil Soup using Canned San Marzano Tomatoes (No Cream) makes a quick and easy weeknight meal. When tomatoes aren’t in season, you can still make incredible tomato basil soup with canned San Marzano tomatoes. This Instant Pot tomato basil soup is prepared with milk instead of heavy cream for a lightened-up version. Pair this delicious tomato soup with a simple grilled cheese sandwich.
★★★★★
Such a delicious recipe and came together so quickly. Loved that it was light, without heavy cream or cheese, and still tasted wonderful. Thank you Nisha for sharing this, truly a keeper recipe!
– Khushi
I love cozying up with a comforting bowl of soup in my blanket during the winter months. If I’m lucky enough to watch TV without interruptions, it’s even better.
What I love about this creamy tomato basil soup is that it’s made with canned San Marzano tomatoes, a great alternative when fresh tomatoes aren’t in season.
Also, this soup is made without heavy cream. Instead, I used milk. The milk tones down the acidity in these canned tomatoes, and I add a touch of sugar to balance the flavors. And yes, I can assure you this soup is still creamy and delicious.
If you want to make tomato basil soup using fresh tomatoes, check out my Vegan Tomato Basil Soup made with fresh roasted tomatoes. It’s just as delicious, and you don’t need any milk, cream, or cheese.
Ingredients
- San Marzano Tomatoes – I highly recommend using San Marzano Tomatoes for this recipe. You can easily find this at any grocery store. Alternatively, you may use crushed tomatoes, but the taste will differ slightly.
- Milk (NO CREAM) – The milk must also be at room temperature and added slowly to the hot tomato soup to prevent curdling.
- Sundried Tomatoes – When buying sundried tomatoes, make sure you use the ones prepared in olive oil. Again, you can easily find this at Whole Foods or Trader Joe’s.
- Vegetable Broth – Add vegetable broth to this recipe for maximum flavor. I love the Pacific Foods organic brand. Feel free to use chicken broth instead of vegetable broth.
- Tomato Paste – This adds color and some richness to this soup.
- Fresh Basil – Fresh basil will be added once the soup is cooked and before blending. The basil makes such a big difference in the flavor.
- Sugar – You’ll need to add a teaspoon of sugar to help balance out the flavors.
*See the recipe card below for full information on ingredients and quantities.*
How to make Instant Pot Tomato Basil Soup using Canned San Marzano Tomatoes
1. Click Saute mode on the Instant Pot. Once hot, add oil, followed by crushed red pepper and a bay leaf. Saute for 30-45 seconds. (Image 1)
2. Now add garlic and onions. Season with salt and black pepper. Saute for 4 minutes – ensure the onions don’t stick to the bottom of the pan. (Image 2)
3. Next season, with very little salt and black pepper. I recommend using less salt since you’ll make this soup with vegetable broth, which already contains salt. (Image 3)
4. Add sun-dried tomatoes and tomato paste. Saute for a minute and press CANCEL on the Instant Pot. (Image 4)
5. Add the San Marzano tomatoes, vegetable broth, and dry basil leaves. Stir well, scraping the bottom of the pan to make sure there is no sticking. (Image 5)
6. Close the Instant Pot. Cook on High Pressure for 15 minutes and allow the steam to naturally release. (Image 6)
7. Once done, you should have this. (Image 7)
8. Add fresh basil leaves and stir. (Image 8)
9. Using an immersion blender, blend the soup. Be careful the hot soup doesn’t splatter. (Image 9)
TIP: You may also use a regular blender such as Vitamix or BlendTec if you prefer a smoother consistency.
10. Once done, add a teaspoon of sugar. Stir. This is what you should have. (Image 10)
11. Now slowly add room temperature milk a little bit at a time – by doing this slowly, you will prevent curdling. (Image 11)
12. Here is the final result. Adjust salt as needed. Enjoy with cheese sandwiches. (Image 12)
Nisha’s Tips
✓ San Marzano Tomatoes – I highly recommend using San Marzano Tomatoes for this recipe instead of crushed tomatoes or regular canned tomatoes. San Marzano Tomatoes are imported from Italy to add the maximum flavor.
✓ Milk – Make sure the milk is at room temperature. Also, temper the milk by adding it little by little to the tomato basil soup, mixing in between. This prevents the soup from curdling.
✓ Hand Blender – Blend the soup with an Immersion Hand Blender after adding fresh basil. The consistency will be slightly thick with a little texture.
✓ Deglaze – After adding tomatoes and vegetable broth, ensure you deglaze the bottom of the instant pot to ensure nothing is sticking to the pot.
How to Serve
- Feel free to top the tomato basil soup with fresh basil, black pepper, and croutons if you wish.
- You may also add some freshly grated parmesan cheese.
- My favorite way to enjoy tomato basil soup is simple grilled cheese made with white bread, a little butter, Havarti cheese, fresh basil, and black pepper. This exact sandwich is shown in the images.
- A light salad of your choice.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Instant Pot Tomato Basil Soup using San Marzano Canned Tomatoes (No Cream)
EQUIPMENT
INGREDIENTS
for the soup
- 1 tbsp avocado oil
- 1 tsp crushed red pepper
- 1 bay leaf
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 1/2 tsp black pepper
- very little salt to taste
- 2 tbsp sun dried tomatoes in oil, I like Trader Joe’s
- 1 tbsp tomato paste
- 28 ounce canned San Marzano tomatoes, or canned crushed tomatoes
- 1 tsp dried basil
- 3 cups vegetable broth
- 1 cup fresh basil
- 1 tsp sugar
- 1 cup whole milk
FOR GARNISH
- chopped fresh basil leaves
- to taste black pepper
INSTRUCTIONS
- Click Saute mode on the Instant Pot. Once hot, add oil, followed by crushed red pepper and a bay leaf. Saute for 30-45 seconds. Now add garlic and onions. Season with salt and black pepper. Saute for 4 minutes – make sure the onions don't stick to the bottom of the pan. Next season with very little salt and black pepper. I recommend using less salt since you'll be making this soup with vegetable broth which already contains salt.
- Add sun-dried tomatoes and tomato paste. Saute for a minute and press CANCEL on the Instant Pot. Now add the San Marzano tomatoes, vegetable broth, and dry basil leaves. Stir well scraping the bottom of the pan to make sure there is no sticking. Close the Instant Pot. Cook on High Pressure for 15 minutes and allow the steam to naturally release.
- Once done, open the lid, add fresh basil leaves and stir. Using an immersion blender, blend the soup. Be careful the hot soup doesn't splatter. TIP: You may also use a regular blender such as Vitamix or BlendTec if you prefer a smoother consistency.
- Once done, add a teaspoon of sugar. Stir. This is what you should have. Now slowly add room temperature milk a little bit at a time – by doing this slowly, you will prevent any curdling. Adjust salt as needed. Enjoy with cheese sandwiches.
NOTES
- San Marzano Tomatoes – I highly recommend using San Marzano Tomatoes for this recipe instead of crushed tomatoes or regular canned tomatoes. San Marzano Tomatoes are imported from Italy and add the maximum amount of flavor.
- Milk – Make sure the milk is at room temperature. Also, add the milk little by little to the tomato soup mixing in between. This prevents the soup from curdling.
- Hand Blender – After adding fresh basil, use an Immersion Hand Blender to blend the soup. The consistency will be slightly thick with a little texture.
- Deglaze – After adding tomatoes and vegetable broth, make sure you deglaze the bottom of the instant pot to make sure nothing is sticking to the pot.
Such a delicious recipe and came together so quickly. Loved that it was light, without heavy cream or cheese and still tasted wonderful. Thank you Nisha for sharing this, truly a keeper recipe!
Hi Khushi. I’m so glad you enjoyed this soup. :))))
Is there a way to make this on the stove? This recipe sounds so good but I don’t have an Instant Pot. Thanks!
Hi Mari. Sure you can. Use a large pot, cook the onions/garlic as is on the stove. Add the Aan Marzano tomatoes with water (step 5), then stir, cover with a lid and cook for 15-20 minutes on low-medium heat. I don’t think you will need to cook the soup longer than 20 minutes. Check in between to avoid sticking. Once cooked, turn off the stove. Add the basil leaves (step 8) and with a hand blender, CAREFULLY blend. Be careful because the soup will be super hot. Then serve. Let me know. 🙂
Nisha, I alway enjoy making your recipes and this recipe is no exception! It is so good and easy to make. My husband really enjoyed it as well. Thank you for sharing!