Instant Pot Tomato Soup is the perfect quick and easy weeknight meal. Made under high pressure, this soup is ready in under 30 minutes and pairs wonderfully with fresh white bread or a crunchy green salad. This delicious soup will be your new family favorite.
Instant Pot Tomato Soup
This easy instant pot tomato soup can be made in a fraction of the time it takes to make in the slow cooker or pot on the stove. It’s easily adaptable and can be made vegetarian or even vegan if you prefer. This low-carb tomato soup is great for busy weeknights.
Made with onions, garlic, canned tomatoes, dried herbs, and heavy cream, this soup is one of the best instant pot recipes you’ll ever try. You can even make it ahead of time. All you need to do is reheat and serve the hot soup with cheese sandwiches or crusty bread.
How To Make Instant Pot Tomato Soup
Set the Instant Pot to Sauté mode.
Add the butter.
When the butter is melted, add the onion and garlic and sauté until tender, around 5 minutes
Add the tomatoes with the juice in the can, water, basil, and oregano.
Stir to combine.
Place the lid on the Instant Pot and seal the vent.
Set to cook on high pressure for 15 minutes.
When the cook time is up, allow a natural release for 5 minutes, then do a quick release to remove the remaining pressure.
When the valve goes down, remove the lid and transfer the soup to a blender and blend until smooth.
Work in batches, if needed.
Return the soup to the Instant Pot and set to Sauté mode.
Pour the heavy cream into the pan and heat until simmering.
Season with salt and pepper before serving.
Expert Tips and Variations
This easy pressure cooker tomato soup can be adapted and made your own with these tips and tricks.
- Use fresh tomatoes if you have access to excellent, in-season tomatoes.
- Cook this soup in a slow cooker or on the stovetop if you don’t have an instant pot.
- Use the highest quality canned tomatoes like San Marzano’s since they are the star of the dish.
- Add a small amount of sugar or honey to the soup to balance the acid of the tomatoes. You won’t be able to taste the sweetness, just notice that the flavor is softer and doesn’t have as much of a tang.
- Add fresh herbs like thyme, oregano, rosemary, or basil to this comforting soup recipe.
- Use an immersion blender rather than a regular blender if you have one. This hand blender makes blending soup a breeze.
- Add a cup of chicken stock or vegetable stock to the soup for an earthy flavor.
How To Serve
Serve this creamy instant pot tomato soup with a grilled cheese sandwich, crunchy croutons, roasted chickpeas, a drizzle of olive oil, or fresh parmesan cheese.
How To Store
Refrigerate: Store the tomato bisque in an airtight container in the fridge for up to five days.
Reheat: To heat the soup, pour some into a bowl and microwave in 30-second increments until warm all the way through.
You can also heat the entire batch up in a pot on the stove. Put it on low heat and stir to prevent the bottom of the pot from burning.
Freeze: This is a great soup to freeze. It reheats easily, and the texture is preserved.
To reheat from frozen, put the container in the microwave and heat until it’s no longer frozen and is hot in the middle. Stir every couple of minutes.
How can I make tomato soup dairy-free?
Yes, you can make this soup without dairy. Some options you can use instead of heavy cream are coconut cream or coconut milk, almond milk or cashew cream.
Do I need to use a blender to make this tomato soup?
You don’t need a blender for this soup. You can eat it chunky with no problem!
Is this tomato soup vegetarian?
Yes, this soup is naturally vegetarian. You can make it vegan by exchanging the diary for a plant-based cream.
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 28-ounce cans whole tomatoes
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup heavy cream
- Salt and pepper to taste
- Set the Instant Pot to Sauté mode.
- Add the butter.
- When the butter is melted, add the onion and garlic and sauté until tender, around 5 minutes.
- Add the tomatoes with the juice in the can, water, basil, and oregano.
- Stir to combine.
- Place the lid on the Instant Pot and seal the vent.
- Set to cook on high pressure for 15 minutes.
- When the cook time is up, allow a natural release for 5 minutes, then do a quick release to remove the remaining pressure.
- When the valve goes down, remove the lid and transfer the soup to a blender and blend until smooth.
- Work in batches, if needed.
- Return the soup to the Instant Pot and set to Sauté mode.
- Pour the heavy cream into the pan and heat until simmering.
- Season with salt and pepper before serving.
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Amount Per Serving: Calories: 335Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 159mgCarbohydrates: 20gFiber: 5gSugar: 13gProtein: 6g