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.
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
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Use fire-roasted crushed tomatoes for extra smoky and delicious flavor
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If desired, you can sub the tomatoes for fire-roasted diced or just regular crushed or diced tomatoes
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For a dairy-free option, try canned coconut milk
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Sugar is optional depending on the flavor desired and the results from the carrots and onions used
Preparation Notes
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Add everything except the cream and sugar to the pressure cooker
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Cover, seal and set to high pressure for 10 minutes
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It will take around 10 minutes for the pot to come to pressure then it will count down the cooking time
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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
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Use an immersion blender (carefully as not to splash hot liquid) to blend into a creamy soup
Equipment Notes
Recipe Notes
- If soup is to acid for your taste you can add additional cream or sugar
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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
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Serve with Air Fryer Grilled Cheese for a hearty meal (coming soon!)
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Find more Instant Pot Soup Recipes
How To Make In The Slow Cooker
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Add all ingredients to slow cooker and cook on low for 4-6 hours or high for 2-3
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Use immersion blender to smooth if desired
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.
Equipment
- 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
-
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
