Indulge in the rich and comforting flavors of Olive Garden’s Cream of Tomato and Basil Soup with this easy homemade recipe. Featuring ripe tomatoes, fresh basil, and a creamy texture, it’s the perfect dish for pairing with crusty bread or as a cozy starter. Enjoy a taste of Italy right in your kitchen!
If you are like me, you love Olive Garden, it’s a great place to get an amazing lunch or dinner.
Some of my favorite Copycat Recipes are Crispy Chicken Fritta (Olive Garden Copycat), Copycat Olive Garden Creamy Mushroom Sauce, Olive Garden Eggplant Parmigiana, or Olive Garden Chicken Scampi.
Today, we are talking about the famous Olive Garden Cream of Tomato and Basil Soup made in my Instant Pot.
Why You Will Love This Recipe!
- Rich Flavor: This soup captures the delicious, rich flavors of Olive Garden’s famous cream of tomato soup in your own kitchen.
- Quick Preparation: The Instant Pot significantly reduces cooking time, allowing you to enjoy a comforting bowl of soup in just minutes.
- Creamy Texture: The combination of cream and tomatoes creates a velvety, smooth texture that is both satisfying and indulgent.
- Fresh Ingredients: Using fresh basil and quality tomatoes elevates the soup, providing a burst of flavor in every spoonful.
- Versatile Dish: Perfect as an appetizer, a light meal, or paired with a grilled cheese sandwich for a comforting dinner option.
Ingredients Needed
- Canned Tomatoes: Use your favorite canned tomatoes for a rich, tangy base that brings depth to the soup.
- Onion: Diced onion adds sweetness and aromatic flavor, enhancing the overall taste of the soup.
- Garlic: Infuses the soup with a bold, savory essence that complements the tomatoes beautifully.
- Vegetable Broth: Serves as the liquid foundation, providing a savory backdrop for the other ingredients.
- Heavy Cream: Creates a luscious, velvety texture, making the soup wonderfully creamy and indulgent.
- Fresh Basil: Lends a bright, herbaceous note that elevates the soup’s flavor profile.
- Sugar: Balances the acidity of the tomatoes, rounding out the soup’s flavor.
- Salt and Pepper: Essential for seasoning, enhancing the natural flavors of the ingredients.
How To Make Instant Pot Olive Garden Cream of Tomato and Basil Soup
Sauté Aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the diced onion and sauté for 3-4 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth, stirring to combine. Add the sugar, and season with salt and pepper to taste. Stir well.
Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.
Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then switch the valve to “Venting” to release any remaining pressure.
Blend the Soup: Carefully remove the lid and use an immersion blender to purée the soup until smooth. (Alternatively, you can transfer the soup in batches to a regular blender, then return it to the pot.)
Add Cream and Basil: Stir in the heavy cream and chopped fresh basil. Taste and adjust seasoning as needed.
Copycat Olive Garden Cream of Tomato and Basil Soup Recipe Tips
- Choose Your Favorite Canned Tomatoes: If using canned tomatoes, choose high-quality San Marzano tomatoes for a rich taste.
- Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute it with half-and-half or coconut cream for a dairy-free option.
- Enhance Flavor: Add a pinch of sugar to balance the acidity of the tomatoes.
- Blend to Perfection: Use an immersion blender for convenience, or transfer the soup in batches to a countertop blender for a silky smooth texture.
- Herb Variations: Experiment with other herbs like oregano or thyme.
- Serve with Toppings: Elevate your soup by topping it with freshly grated Parmesan cheese, croutons, or a drizzle of olive oil before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Make Ahead: This soup can be made ahead of time and freezes well.
Olive Garden Cream of Tomato and Basil Soup Recipe Faqs
Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. San Marzano tomatoes are recommended for their rich flavor, but any high-quality canned tomatoes will work.
Is this soup gluten-free? Yes, the ingredients used in this soup are naturally gluten-free.
Can I make this soup dairy-free? Absolutely! Substitute heavy cream with coconut cream or a dairy-free cream alternative to achieve a similar texture without dairy.
How can I thicken the soup? If you prefer a thicker soup, you can blend in a small amount of cooked rice or add a cornstarch slurry (cornstarch mixed with water) while cooking.
How long does this soup last in the fridge? The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze the soup? Yes, this soup freezes well. However, it’s best to leave out the cream until you’re ready to serve, as it can change texture when frozen.
What should I serve with this soup? This soup pairs wonderfully with a side of breadsticks, grilled cheese sandwiches, or a fresh garden salad for a complete meal.
Can I add more vegetables? Yes, feel free to add vegetables like carrots, celery, or bell peppers for added nutrition and flavor. Just sauté them with the onions and garlic before adding the tomatoes.
Is there a way to make this soup spicier? You can add a pinch of red pepper flakes or a splash of hot sauce to the soup while cooking to give it an extra kick.
How do I enhance the flavor of the soup? Adding a splash of balsamic vinegar or a pinch of sugar can help balance the acidity of the tomatoes and enhance the overall flavor.
More Copycat Olive Garden Recipes
- olive garden chicken scampi
- olive garden chicken tortellini alfredo recipe
- olive garden stuffed ziti fritta
- olive garden chicken marsala recipe
- olive garden creamy garlic sauce
- air fryer copycat olive garden chocolate lasagna
- air fryer olive garden copycat lasagna fritta
- air fryer copycat olive garden shrimp alfredo
- air fryer copycat olive garden chicken parmigiana
- air fryer olive garden toasted ravioli
- instant pot copycat olive garden spinach artichoke dip
- air fryer olive garden fried mozzarella
Don’t Forget To Pin!
Instant Pot Olive Garden Cream of Tomato and Basil Soup
Description
Ingredients
- 56 ounces crushed tomatoes
- 1/2 cup onion, diced
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, stirring to combine.
- Add the sugar, and season with salt and pepper to taste. Stir well.
- Close the lid of the Instant Pot and ensure the valve is set to “Sealing.”
- Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then switch the valve to “Venting” to release any remaining pressure.
- Carefully remove the lid and use an immersion blender to purée the soup until smooth. (Alternatively, you can transfer the soup in batches to a regular blender, then return it to the pot.)
- Stir in the heavy cream and chopped fresh basil. Taste and adjust seasoning as needed.
- Ladle the soup into bowls, garnish with additional fresh basil if desired, and enjoy with crusty bread or grilled cheese sandwiches.
Equipment
- Instant Pot
- Wooden Spoon
Nutrition
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