Home » Recipes by Method » Instant Pot » Instant Pot Tomato Soup

Instant Pot Tomato Soup

Who doesn’t need a good but simple homemade tomato soup recipe to keep on hand? This Instant Pot Tomato Soup will be your favorite quick soup recipe to serve up on a cold winter day or anytime you get a craving for this comfort food favorite.
gray bowl of tomato soup with shredded parmesan on top

Highlights

Who doesn’t love a warm, creamy tomato soup?  Do you make a lot of soups at home? I do, but as much as I love tomato soup, I hadn’t realized just how easy it would be to make!

 
Using the Instant Pot saves time on a recipe that would otherwise need to simmer.  Plus, it’s the perfect one pot meal!  Less dishes equals less overall time in the kitchen.
 
This soup packs a flavor punch from the fire-roasted tomatoes and rich cream for a hearty but simple soup that the whole family will enjoy.
 

Ingredient Notes

  • Use fire-roasted crushed tomatoes for extra smoky and delicious flavor 
  • If desired, you can sub the tomatoes for fire-roasted diced or just regular crushed or diced tomatoes 
  • For a dairy-free option, try canned coconut milk
  • Sugar is optional depending on the flavor desired and the results from the carrots and onions used

step by step process making tomato soup in the instant pot

Preparation Notes

  • Add everything except the cream and sugar to the pressure cooker
  • Cover, seal and set to high pressure for 10 minutes
  • It will take around 10 minutes for the pot to come to pressure then it will count down the cooking time
  • Once cooking is complete, allow the pot to count back up to 10 minutes to naturally release some of the pressure, then turn valve to release remaining pressure
  • Use an immersion blender (carefully as not to splash hot liquid) to blend into a creamy soup

instant pot with creamy tomato soup with steam coming off top

Equipment Notes

ladle of tomato soup from instant pot

Recipe Notes

  • If soup is to acid for your taste you can add additional cream or sugar
  • If you like a more tomato-ey option, leave out or reduce cream

How To Prep Ahead

  • Add all ingredients except cream and sugar to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time plus 1/4 cup water to bottom of pot
  • Continue with recipe as written after pressure cooking is complete

How To Store Leftovers

  • Continue with recipe as written after pressure cooking is complete
  • I love using Souper Cubes for storing leftover soup in perfect portions

Related Recipes

tomato soup with melted parmesan in gray bowl next to plate of grilled cheese halves

How To Make In The Slow Cooker

  • Add all ingredients to slow cooker and cook on low for 4-6 hours or high for 2-3
  • Use immersion blender to smooth if desired
ladle of tomato soup from instant pot

Instant Pot Tomato Soup

Print Recipe
Who doesn’t need a good but simple homemade tomato soup recipe to keep on hand? This Instant Pot Tomato Soup will be your favorite quick soup recipe to serve up on a cold winter day or anytime you get a craving for this comfort food favorite.




Add to Collection
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins

Equipment

Ingredients

  • 1 cup diced carrots
  • 1/2 sweet onion diced
  • 8 oz tomato sauce
  • 28 oz fire-roasted crushed tomatoes
  • 2 teaspoons jarred minced garlic
  • 4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream for later
  • 1 tablespoon sugar optional

Instructions

  • Add all ingredients except cream to Instant Pot
  • Cover seal and set to high pressure for 10 minutes
  • Allow at least 10 minutes for natural pressure release, then you may release any remaining pressure
  • Use an immersion blender to smooth soup (optional)
  • Stir in heavy cream
  • Serve topped with parmesan cheese or as desired

Notes

  • If soup is to acidic for your taste you can add additional cream or sugar
  • Leave out or reduce cream for more tomato flavor
To make ahead:
  • Add all ingredients except cream and sugar to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time plus 1/4 cup water to bottom of pot
  • Continue with recipe as written after pressure cooking is complete

Nutrition

Calories: 155kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1165mg | Potassium: 754mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4304IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 3mg
Course: Soup
Cuisine: American
Servings: 6
Calories: 155kcal

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.