This Instant Pot Tomato Soup, made with canned crushed tomatoes, fresh basil, garlic, and onions, is silky smooth and flavorful, providing comfort and nutrition in a single bowl.
» You might also like these 23 Instant Pot Soups & Stews.
This simple, healthy soup uses pantry staples, so you can make it whenever you need a quick win. Tomato soup has layers of depth given by just a few ingredients and cooking it in the Instant Pot makes it seem like you spent hours making it rather than just a few minutes.
Everybody needs a reliable recipe for tomato soup in their lives. This is a quick recipe you can have in your back pocket for sick days, rainy days, or icy winter days.
This soup is great to serve when you have company over because it doesn’t require much effort once it’s in the Instant Pot, allowing you to focus on your main dish and entertaining your guests.
You can also serve it with a variety of side dishes, one of which being grilled cheese. There is no better combination than tomato soup and grilled cheese.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.
- Don’t Have an Instant Pot? This guide can help you choose the right one.
- See reviews and prices for Instant Pots on Amazon.
- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
Ingredients You’ll Need
- Olive Oil – You can use olive oil or any other type of cooking oil you choose.
- Carrots – Chopped, I prefer to peel the carrots, but this is up to you.
- Onion – When sautéed in the butter, they will contribute a unique sweet taste. Use yellow or white onions.
- Garlic – Use only fresh garlic that hasn’t been sitting in the fridge for a long time.
- Crushed Tomatoes – Use canned crushed tomatoes without any additional sugar or preservatives. You can use any brand you want, but I like Cento San Marzano.
- Tomato Paste – This is a great way to increase the flavor of your soup. It also slightly thickens it.
- Vegetable Broth – You can use chicken or vegetable broth.
- Basil Leaves – Chopped.
- Salt & Ground Black Pepper
- Sugar – The addition of a small amount of sugar really calms down the acid and boosts the flavor o the tomatoes. Give it a try!
- Butter – To give savory foods an extra taste boost, I always use salted butter.
- Cream – You can use half and half instead if preferred.
How to Make Instant Pot Tomato Soup
Heat up the Instant Pot on sauté mode. When the indicator says “hot”, add the olive oil, carrots and onions. Sauté until they’re slightly softened, about 3 minutes. Then add the garlic and cook for 30 seconds. Turn off sauté mode.
Pour in the tomatoes, tomato paste, broth, basil, salt, pepper, and sugar. Deglaze the bottom of the pot just in case there are any browned bits hanging out.
Place the lid on and set the vent to sealing (if necessary for your model). Pressure cook on high for 5 minutes and allow a natural pressure release. It takes about 10 minutes for all the pressure to be released. Then, when the pin drops, you can carefully open the lid.
The soup will be fairly smooth already, but not silky smooth. If you like a thick, chunky soup, there’s no need to blend it. However, I like it to be nice and silky, so I blend the soup with a stick blender for about 3 minutes, until that lovely sheen develops.
Once it’s pureed enough for you, add the butter and cream. Once the butter is melted, season to taste and serve.
Additonal Helpful Tips
- Both salted and unsalted butter are suitable. If you use unsalted, you might need to taste and add more salt.
- If you like a silky soup, it has to be blended until it becomes creamy. It takes a little longer than you may expect, but keep mixing until the soup starts to look creamier and incorporates some air.
- Sugar enhances the flavor of the tomatoes and helps improve the flavor of the soup overall. Give it a try if you are doubtful. I promise it’s worth it.
- Try substituting other dried or fresh herbs, such as Italian seasoning, thyme, chives, etc., if you don’t have basil.
- To add even more nutrition to this soup, you can also add chopped celery or even beets.
Freqently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. This is a great way to use up all the tomatoes in your garden in the summer. You will need to first blanch the tomatoes for a few minutes in boiling water to remove the skins. Then you can half the tomatoes and add them to the Instant Pot. You will need about 4 medium tomatoes.
Can I freeze tomato soup?
On the stovetop over low heat, frozen tomato soup reheats well and can be stored for up to two months. In the instant pot, you can also add the frozen soup and cook it under pressure for 0 minutes with a 5-minute natural pressure release.
How long does tomato soup last?
When kept in an airtight container, leftovers can last in the refrigerator for up to 5 days.
What should I serve with tomato soup?
Grilled cheese sandwiches are a classic companion to tomato soup, but if you’re looking for something a bit different, consider serving the soup with ciabatta or a crusty bread loaf.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!
Easy Instant Pot Tomato Soup
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 cup (128 g) carrots chopped
- 1 cup (160 g) onion chopped
- 2 cloves garlic minced
- 28 ounce (794 g) can crushed tomatoes
- 2 tablespoons (30 ml) tomato paste
- 4 cups (946 ml) low sodium vegetable broth
- 1/4 cup (6 g) fresh basil leaves chopped
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 teaspoon (2 g) sugar
- 1/4 cup (59 ml) butter
- 1/2 cup (118 ml) cream or half and half
Instructions
- Heat the Instant Pot on saute mode. When the indicator says “hot”, add the olive oil, carrots and onions. Saute until softened, about 3 minutes. Add the garlic and cook for 30 seconds. Turn off saute mode.
- Pour in the tomatoes, paste, broth, basil, salt, pepper, and sugar. Deglaze the bottom of the pot. Place the lid on and set the vent to sealing (if necessary for your model). Pressure cook on high for 5 minutes and allow a natural pressure release (about 10 minutes). Release remaining pressure and carefully open the lid.
- Blend the soup with a stick blender to your desired consistency.
- Add the butter and cream. Once the butter is melted, season to taste.
Nutrition
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime and cocktails and drinks at Savored Sips. Check it out today!
PIN IT FOR LATER
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.