Imagine the classic comfort of warm, creamy tomato soup, but ready in just about half an hour with minimal fuss. That’s exactly what you get with Instant Pot Tomato Soup—a bright, cozy bowl brimming with bold tomato flavor, fragrant herbs, and a silky finish thanks to a swirl of cream. This is the kind of soup that instantly conjures up feelings of home, perfect for chilly evenings or even a quick, satisfying lunch. With just a handful of pantry staples and the magic of your Instant Pot, you can whip up this favorite soup effortlessly and make any meal feel extra special.
Ingredients You’ll Need
With Instant Pot Tomato Soup, each ingredient plays a star role in creating rich flavor and perfect velvety texture. Every component is simple and easy to find, yet together they form something truly greater than the sum of their parts.
- Olive oil: Adds a smooth, savory base and helps soften the onions for a fragrant start.
- Onion (1 medium, diced): Brings sweetness and depth; a must for building a flavorful soup base.
- Garlic (3 cloves, minced): Introduces a gentle warmth and subtle bite that makes every spoonful more interesting.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor and adds a lovely body to the soup.
- Whole peeled tomatoes (2 cans, 28 ounces each, with juice): The heart of this soup—the canned juice adds extra richness and depth; use good-quality tomatoes for the best taste.
- Vegetable broth (2 cups): Keeps the soup light but full of flavor; you can use homemade or store-bought for ease.
- Dried basil (1 teaspoon): Brightens everything up with aromatic, Italian-inspired notes.
- Dried oregano (1 teaspoon): Brings herbal complexity and classic Mediterranean flavor.
- Sugar (1/2 teaspoon): Just a touch to balance the acidity of the tomatoes, rounding out the flavor.
- Salt (1/2 teaspoon): Essential for enhancing all the other flavors—adjust to suit your preference.
- Black pepper (1/4 teaspoon): A little kick to keep things interesting—freshly ground is best!
- Heavy cream or coconut cream (1/2 cup): For that luscious, velvety finish; coconut cream keeps it dairy-free and adds a subtle twist.
- Fresh basil (2 tablespoons, chopped, for garnish): A burst of color and freshness for the perfect finishing touch.
How to Make Instant Pot Tomato Soup
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to Sauté mode and wait for the olive oil to warm up. Once it begins to shimmer, toss in the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until it’s soft and translucent. The scent will invite anyone in the kitchen, signaling the start of something comforting. Next, add the minced garlic and tomato paste, cooking for just another minute until everything is fragrant—this step deepens the flavor of your soup right from the beginning.
Step 2: Add Tomatoes and Broth
Pour in those cans of whole peeled tomatoes, juice and all, breaking up the tomatoes a bit with a wooden spoon as you go. Add the vegetable broth, dried basil, dried oregano, sugar, salt, and black pepper. Give the whole mixture a good stir—this ensures all the flavors are blending together in anticipation of pressure cooking.
Step 3: Pressure Cook
Secure the lid on your Instant Pot and set it to cook on High Pressure for 10 minutes. Once it’s done, allow the pressure to naturally release for 5 minutes (which lets the flavors continue to mingle), then safely quick release any remaining pressure. That unmistakable aroma will have everyone hovering in the kitchen!
Step 4: Blend Until Smooth
Now it’s time to transform your chunky soup into a velvety masterpiece. Use an immersion blender right in the pot to puree everything until smooth and creamy—no extra dishes required. Alternatively, carefully transfer the soup in batches to a blender and blend until silky, then return it to the pot.
Step 5: Stir in Cream and Adjust Seasoning
Gently stir in the heavy cream (or coconut cream, if going dairy-free) until your Instant Pot Tomato Soup becomes luxuriously smooth with just the right amount of richness. Taste and adjust salt or pepper if you wish, then get ready to serve it steaming hot.
How to Serve Instant Pot Tomato Soup
Garnishes
No bowl of Instant Pot Tomato Soup is complete without a generous sprinkle of fresh, chopped basil. Add a drizzle of extra cream or a few grinds of black pepper if you like. For a little extra flair, try a swirl of herb-infused olive oil or a scatter of homemade croutons—each garnish adds texture and a touch of elegance to every spoonful.
Side Dishes
Pair your soup with a classic grilled cheese sandwich for the ultimate comfort meal, or serve alongside crusty sourdough bread for dipping. A crisp green salad with a tangy vinaigrette offers a nice, refreshing contrast. Feel free to offer a cheese board or roasted veggies for a cozy, customizable spread.
Creative Ways to Present
Pour your Instant Pot Tomato Soup into small mugs for easy sipping at a casual gathering, or serve it in elegant bowls topped with delicate microgreens and a drizzle of basil oil. Try offering shot glasses of soup as an appetizer at your next dinner party—it’s a fun and impressive way to showcase this favorite dish!
Make Ahead and Storage
Storing Leftovers
After cooling, store your Instant Pot Tomato Soup in an airtight container in the refrigerator for up to four days. The flavors meld and deepen, making it even more delicious the next day. Just cool the soup completely before sealing it up to keep it fresh and vibrant.
Freezing
This soup freezes beautifully! Simply ladle the cooled soup into freezer-safe containers, leaving a little room at the top for expansion. It can be stored in the freezer for up to three months, making those busy weeknights a breeze with homemade soup on standby.
Reheating
To reheat, gently warm your Instant Pot Tomato Soup on the stove over medium heat, stirring often until heated through. If you’ve frozen it, thaw overnight in the fridge first for best results. Add a little splash of cream or broth during reheating if it thickened up in the fridge—you’ll have that fresh-made flavor in minutes!
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, juicy fresh tomatoes, they make a wonderful substitute. Just roughly chop about 3.5 to 4 pounds and use in place of the canned ones. You may want to simmer the soup a bit longer before blending to ensure the tomatoes are tender and flavorful.
Is this Instant Pot Tomato Soup vegan?
It can be! Use coconut cream instead of heavy cream, and be sure your vegetable broth is vegan-friendly. The result is every bit as creamy and satisfying as the original.
Can I double the recipe in my Instant Pot?
Check the max fill line on your Instant Pot first. If there’s enough room, doubling works perfectly—just keep all proportions the same. However, allow a little extra time for the pot to come to pressure when increasing the volume.
What if I don’t have an immersion blender?
Not a problem! Carefully ladle hot soup into a regular blender (work in batches, and vent the lid slightly to avoid steam build-up). Blend until smooth, then pour back into the pot. Always blend hot liquids with caution!
How can I make this soup extra rich and creamy?
Try adding a knob of butter at the blending stage, or increase the amount of cream for a lush texture. Garnishing with a spoonful of crème fraîche or a handful of shredded Parmesan on top is also delightfully decadent.
Final Thoughts
This Instant Pot Tomato Soup is the kind of recipe you’ll find yourself craving over and over again—so simple, so satisfying, and endlessly comforting. Treat yourself (and your loved ones) to a cozy bowl, and let it become a staple in your kitchen whenever you need a warm, homemade hug.
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Instant Pot Tomato Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Instant Pot Tomato Soup recipe is a quick and flavorful way to enjoy a classic comfort food. With simple ingredients and the convenience of the Instant Pot, you can have a delicious soup ready in no time.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled tomatoes with juice
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- Prepare the soup base: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook until softened. Stir in the minced garlic and tomato paste, cook until fragrant.
- Add the tomatoes and broth: Pour in the whole peeled tomatoes with their juice, break them up slightly. Add vegetable broth, basil, oregano, sugar, salt, and pepper. Stir to combine.
- Cook in the Instant Pot: Seal the lid and cook on High Pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Finish the soup: Stir in the heavy cream or coconut cream, adjust seasoning if needed. Ladle into bowls, garnish with fresh basil, and serve hot.
Notes
- For extra richness, add a knob of butter before blending.
- Serve with grilled cheese sandwiches for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
