Pressure Cooker Creamy Tomato Basil Parmesan Soup

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Pressure Cooker (Instant Pot) Creamy Tomato Basil Parmesan Soup

Homemade Creamy Tomato Basil Parmesan Soup with fresh from the garden tomatoes and basil. When you make it in the pressure cooker, you can have it ready to eat in less than 30 minutes, and it’s so much better than canned. 

When I planted tomatoes in the spring, I was planning on creating a quick and easy pressure cooker tomato soup recipe with my overflowing tomatoes bushes. Unfortunately, not even one tomato is ripe yet. Luckily, my sweet next-door neighbor brought over a sack of tomatoes from her garden.

Pressure Cooker Creamy Tomato Basil Parmesan Soup recipe from Pressure Cooking Today.

Making Creamy Tomato Basil Parmesan Soup in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Creamy Tomato Basil Parmesan Soup!

The basil I planted, however,  is growing very well. So I picked some fresh basil to go with the fresh tomatoes, sauteed some veggies, added a little chicken broth, the tomatoes and basil to the pressure cooking pot; and pressure cooked the soup for 5 minutes. After the cook time was over, I pureed the soup in the pot using my immersion blender until it was silky smooth, added Parmesan cheese and half and half to make it rich and creamy.

If you don’t have fresh tomatoes, you could always substitute a couple cans of diced tomatoes for the fresh tomatoes in the recipe. But if your garden is overflowing with tomatoes, or you have a farmers market nearby, make this soup while tomatoes are still at their peak. You’ll be glad you did.

Pressure Cooker (Instant Pot) Creamy Tomato Basil Parmesan Soup
Yield: 8 servings

Creamy Tomato Basil Parmesan Soup


  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced or pressed
  • 2 14.5 oz. cans chicken broth
  • 3 pounds tomatoes - cored, peeled, and quartered*
  • 1/4 cup fresh basil
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1 cup half and half


Melt butter in pressure cooker pot. Saute onions, celery, and carrots until tender. Add garlic and cook 1 minute stirring often. Add chicken stock, tomatoes, basil, tomato paste, salt, and pepper.

Select high pressure and 5 minutes cook time. When beep sounds turn pressure cooker off, wait 5 minutes and then use a Quick Pressure Release to release pressure.

When valve drops carefully remove lid. Puree mixture until it’s very smooth. (I used my immersion blender and pureed it in the pressure cooker pot.)

Select Simmer or Saute and stir in Parmesan and half and half.


*Or substitute 2 14.5 ounce cans of diced tomatoes

If you've never peeled tomatoes before, here's a video to get you started.

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originally published August 20, 2014 — last updated January 1, 2019
Categories: Soup