Instant Pot Tomato Soup Recipe

Introduction

This Instant Pot Tomato Soup is a quick and comforting classic that’s perfect for any day. With fresh basil and a touch of cream, it delivers rich, vibrant flavors with minimal effort.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 4 14.5-ounce cans diced tomatoes
• 1/4 cup fresh basil, chopped
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup heavy cream

Instructions

1. Step 1: Set the Instant Pot to sauté mode. Add olive oil and chopped onion. Cook, stirring frequently, until the onion is soft, about 2 minutes.
2. Step 2: Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. Step 3: Pour in the vegetable broth and deglaze the bottom of the pot, scraping up any browned bits.
4. Step 4: Add diced tomatoes, fresh basil, sugar, and salt. Stir to combine.
5. Step 5: Close the lid and set the pressure release valve to sealing.
6. Step 6: Press the manual or pressure cook button and set the timer for 7 minutes.
7. Step 7: When cooking is complete, carefully quick release the pressure and remove the lid.
8. Step 8: Use an immersion blender to blend the soup until smooth.
9. Step 9: Whisk in the heavy cream and serve warm.

Tips & Variations

• For a lighter version, substitute heavy cream with coconut milk or half-and-half.
• Add a pinch of red pepper flakes for a spicy kick.
• Use fresh tomatoes instead of canned when in season for an even fresher flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the heavy cream or replace it with a plant-based alternative like coconut or cashew cream.

Can I freeze leftover soup?

Yes, this tomato soup freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Instant Pot Tomato Soup Recipe

---

★★★★★

4.4 from 68 reviews

• Author: Simon
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A creamy and comforting Instant Pot tomato soup made with fresh ingredients like tomatoes, basil, and cream. This easy recipe uses pressure cooking to develop deep flavors quickly, then is blended to a smooth texture for a perfect, hearty soup.

---

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced

Soup Ingredients

• 2 cups vegetable broth
• 4 (14.5-ounce) cans diced tomatoes
• 1/4 cup fresh basil, chopped
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup heavy cream

---

Instructions

1. Saute onions: Set the Instant Pot to sauté mode. Add olive oil and chopped onion, cooking while stirring frequently until the onion softens, about 2 minutes.
2. Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
3. Deglaze with broth: Pour in the vegetable broth and scrape the bottom of the Instant Pot to deglaze and lift any browned bits.
4. Add remaining ingredients: Mix in the diced tomatoes, chopped basil, granulated sugar, and salt to the pot.
5. Seal and pressure cook: Close the lid securely and set the pressure release valve to the sealing position.
6. Pressure cook: Select the manual or pressure cook function and set the timer for 7 minutes at high pressure.
7. Release pressure: When cooking is complete, perform a quick release of the pressure and carefully open the lid.
8. Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy in texture.
9. Add cream and serve: Whisk in the heavy cream evenly into the blended soup. Serve hot for a delicious and comforting meal.

Notes

• Use fresh basil for the best flavor, but dried basil can be substituted if needed (reduce quantity by half).
• Be careful when blending hot soup; use an immersion blender carefully or let soup cool slightly before regular blending in batches.
• You can adjust the sugar quantity to balance acidity according to taste.
• For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
• Leftovers keep well refrigerated for 3-4 days and freeze well for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 12 minutes (2 min sauté + 7 min pressure cook + 3 min blending & finishing)
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: instant pot tomato soup, creamy tomato soup, easy tomato soup, pressure cooker soup, vegetarian tomato soup