Instant Pot Tomato Soup

Highlights

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

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

Equipment Notes

• 6 quart 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

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

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

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