Simple Tomato Basil Soup (Stovetop or Instant Pot)

Cool winds, crunchy leaves, and pumpkins on the porch mean it’s soup weather time at our house. The Instant Pot starts to live on the counter and all of the favorite cold-weather comfort foods start their rotation. Tomato soup was one of my favorite soups before switching to a real-food diet. Now, I don’t think I could eat the canned stuff if I tried, but this homemade version is wonderful.

Another bonus of making homemade soup is the versatility. This recipe is naturally dairy-free, and you can easily increase or decrease the spices and salt to your family’s tastes. (My vote is always more garlic!)

How to Make Basil Tomato Soup

This recipe is so quick to make and you can even make it in one pot if you have an immersion blender (one of my favorite kitchen tools). If you don’t have an immersion blender, then simply blend it up in batches in a regular blender. This recipe is grain-free and dairy-free, but tomatoes are nightshades, so this recipe might not be the best for those struggling with autoimmune issues.

I love the fresh taste of tomatoes in this. If you’re at the tail end of summer and still have some fresh tomatoes from the garden or farmer’s market, this is a great way to use them. Throughout winter when fresh tomatoes aren’t an option I’ll just use canned, organic ones.

I’ve included instructions for how to make it on the stove or in the Instant Pot. You’ll save a few minutes by using the Instant Pot. However, I’m also a fan of smelling the fragrant spices and tomatoes on the stove as they cook.

Here’s how to make it!

Creamy Tomato Basil Soup

This creamy tomato soup uses nutrient-rich bone broth, fragrant spices, and coconut milk for a healthier (and tastier!) version of the classic

Stovetop Instructions

• Heat coconut oil or butter in a large pot over medium heat. Sauté onion until golden, about 7–8 minutes.

• Add garlic and cook 1–2 minutes more.

• Stir in tomatoes, dried basil, broth, tomato paste, salt, pepper, smoked paprika, and red pepper flakes. Bring to a gentle boil.

• Reduce heat and simmer for 20 minutes.

• Blend with an immersion blender until smooth. If you don’t have an immersion blender, then blend in batches in a regular blender.

• Stir in coconut milk or cream and balsamic vinegar or lemon juice. Adjust seasoning with more dried basil, salt, or pepper if needed.

Instant Pot Instructions

• Turn Instant Pot to “Sauté” and heat coconut oil or butter. Sauté onion for 5–6 minutes until lightly golden.

• Add garlic and cook for 1 minute more.

• Stir in tomatoes, dried basil, broth, tomato paste, salt, pepper, smoked paprika, and red pepper flakes.

• Seal lid, set valve to “Sealing,” and cook on “Manual/Pressure Cook” for 5 minutes.

• Quick-release pressure. Blend until smooth.

• Stir in coconut milk or cream and balsamic vinegar or lemon juice. Adjust seasoning to taste.

Nutrition Facts

Creamy Tomato Basil Soup

Amount Per Serving (1 serving)

Calories 367
Calories from Fat 251

% Daily Value*

Fat 27.9g43%

Saturated Fat 20.5g128%

Cholesterol 34mg11%

Sodium 896mg39%

Carbohydrates 26.5g9%

Fiber 6.1g25%

Sugar 15.1g17%

Protein 8.5g17%

* Percent Daily Values are based on a 2000 calorie diet.

Serve with sourdough croutons or a grilled cheese made with sharp cheddar for the ultimate cozy meal.
If you want to use fresh basil instead of dried, I use 1/2 cup of fresh. 

How to Dress Up Tomato Soup

I love to serve our tomato soup with a seasonal side. Sometimes it’s as simple as cut-up apples or sometimes as fancy as this tasty beet and arugula salad.

Lately I’ve been loving the creamy soup with some homemade sourdough croutons. It also works well with sourdough grilled cheese. If you’re grain-free but still want the taste of the classic grilled cheese pairing, top the soup with some crunchy Parmesan chips.

Here are som other ideas to add fun textures and flavors (and even add more vegetables!):

• chopped roasted chicken to make it more of a meal
• cooked ground beef for more protein
• a swirl of Greek yogurt (use dairy-free yogurt if desired)
• roasted pepitas (pumpkin seeds) or pine nuts
• a dollop of basil pesto
• chopped and wilted spinach
• diced zucchini (saute with the onions and garlic)
• roasted carrot coulis

What are your favorite soups to make? Leave a comment and let us know!