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

Posted February 10, 2020 Last Updated February 10, 2020 by Jennifer // Leave a Comment**This post may contain affiliate links**

Instant Pot Tomato Soup

Filed Under: Instant Pot, Soup Recipes, Uncategorized, Vegetarian Recipes

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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

  • 6 quart Instant Pot

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

  • Serve with Air Fryer Grilled Cheese for a hearty meal (coming soon!)
  • Find more Instant Pot Soup 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

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.




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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 155kcal
Author: Jennifer Draper

Equipment

  • Instant Pot
  • Immersion Blender

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
Tried this recipe? Share it on Instagram!Mention @GarnishedPlate or tag #GarnishedPlate!

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Garnished Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Welcome to Garnished Plate! I'm Jennifer and I share simple and quick to make family recipes utilizing fresh ingredients and your favorite kitchen ...
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