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

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

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Prep Time:10

Cook Time:10

Total Time:20

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

Course: Soup

Cuisine: American

Servings:

Calories: 155kcal

Author: Jennifer Draper