This Instant Pot Tomato Soup is an easy, delicious and wholesome way to make this classic recipe. Made in just minutes in your pressure cooker, it’s full of wholesome, simple ingredients. And it’s easy to make vegetarian and vegan friendly too!
Why You’ll Love This Recipe
- EASY – With just a few common pantry ingredients and only 5 minutes of preparation, this is such a quick and easy recipe!
- ONE POT MEAL – And, because this is made all in your Instant Pot, cleaning up afterwards will be easy!
- INEXPENSIVE – I’m willing to be you already have these ingredients in your kitchen. But even if you don’t this is an affordable recipe to make that won’t break that bank!
Instant Pot Soup Recipes
If you’ve been on A Mom’s Impression before, you’ve seen that I am no stranger to my Instant Pot. But one of the best uses for your Pressure Cooker is to use it to make soups. We love a really hearty, comforting soup here in our family, especially during the winter months. When you make soup in a pressure cooker, all of the aroma, flavor and juices are trapped in the pot. This results in delicious, restaurant quality soups everytime! Some of my favorite soups that we have made have been our Instant Pot Olive Garden Gnocchi Soup and our Instant Pot Beef Stew. Check out my Instant Pot page on my site for a ton more!
Today, I thought I’d share a Pressure Cooker recipe for the King Of All Soups: Instant Pot Tomato Soup!
Instant Pot Tomato Soup
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- OIL – We used Extra Virgin Olive Oil (EVOO) to saute our garlic and onions. But you can use whatever oil you’d like as long as it has a higher smoke point.
- ONION – Chopped. We used yellow onions due to their softer, mild flavor.
- GARLIC – You can either mince your own fresh garlic, or use the stuff out the jar.
- CHICKEN BROTH – Substitute for vegetable broth to make this vegan or vegetarian. You can also substitute for low sodium broth if you are watching your salt intake.
- TOMATOES – One 28 oz can of crushed tomatoes and 1 15 oz can of diced tomatoes.
- SUGAR – Putting sugar in tomato soup is an important step! It helps to balance out the flavor. A more organic way to add sweetness is to use a little of honey.
- SEASONINGS – We use a combination of basil, oregano, salt and black pepper.
- BUTTER – Will add richness and thickness after pressure cooking. We used unsalted butter. But you could use salted butter but just ease up on the in the seasonings.
- HALF AND HALF – Again, to add creaminess to the end result. Dial up the creaminess by subbing for heavy cream if you want!
We made our version of Tomato Soup just a bit different than other versions. And this kind of happened by a happy mistake. Our immersion blender died, so we couldn’t use that after the soup was cooked like we normally would. The result was a chunky tomato soup that I actually ended up loving just as much as a creamier version. But, if that creaminess is important to you, and you’d rather use an immersion blender, simply carefully blend it after you add the butter and cream towards the end of this recipe to get more of a puree.
Storage and Freezing
Keep leftovers in an airtight container in your refrigerator. This soup reheats fine in the microwave.
Can you freeze tomato soup? Yep! You can freeze this soup for later if needed. Just make sure to cool it completely before putting it in a freezer bag or freezer-safe container. Thaw it out overnight and reheat it over a low-medium heat on the stovetop.
Serve with some crusty bread. Or, even better, in a bread bowl! This soup would also be delicious with a grilled cheese sandwich, hot ham and cheese or any other sandwich.
Notes, Tips and FAQs
- Toppings– Putting some yummy toppings on your Instant Pot Tomato Soup can really make it pop! We love fresh basil, some big and crunchy croutons, parmesan cheese or even crispy chickpeas.
- Be Careful Blending- Just be careful if you are using an immersion blender. The soup is HOT and we don’t want it spraying everywhere!
- Can You Add Carrots to Tomato Soup? – While we haven’t tried it, dicing up some carrots and cooking them with the tomatoes can result in an even richer soup. Go for it and let us know how it turned !
- Vegan and Vegetarian Friendly– You can sub 1/2 cup of Coconut Milk for the Half and Half. You can also use Vegetable Stock instead of Chicken Stock.
- Canned Tomatoes?- Yep! Don’t be afraid that we used canned tomatoes in this recipe. This mom will use a shortcut wherever she can find one, right? You can often find some really high quality canned tomatoes in your grocery store that can taste even better than underripe, watered down fresh tomatoes you may see in the produce section.
I hope you enjoy this recipe for our “Chunky” Instant Pot Tomato Soup. Please let me know how it works out for you in the comments section!
Instant Pot Tomato Soup
- 2 tablespoons oil
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 can 28 oz, crushed tomatoes
- 1 can 15 oz, diced tomatoes
- 2 tablespoons sugar
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 cup half and half
- Add oil, onion and garlic to the instant pot and saute until onions are tender.
- Add broth, tomatoes, sugar, basil, oregano, salt and pepper and mix well.
- Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 10 minutes. When cooking cycle is complete, naturally release pressure for 10 minutes.
- Carefully open the instant pot and stir in butter until melted. Add half and half and stir well. Serve immediately topped with cheese and fresh basil.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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