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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.
Course Soup
Cuisine American
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 155 kcal
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
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
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
Calories: 155 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 27 mg | Sodium: 1165 mg | Potassium: 754 mg | Fiber: 4 g | Sugar: 12 g | Vitamin A: 4304 IU | Vitamin C: 29 mg | Calcium: 88 mg | Iron: 3 mg