This Creamy Instant Pot Tomato Soup is a classic and comforting soup. All you need are pantry staples that you likely already have on hand!
Ingredients and substitutions
- Olive oil – or any neutral flavoured cooking oil like avocado or canola oil.
- Can diced tomatoes in their juices
- Yellow onion – white onion or shallots would also work here.
- Garlic – freshly minced garlic is preferred but jarred minced garlic will work in a pinch.
- Brown sugar – substitute for white sugar or honey. You can also use ¼ tsp. baking soda per cup of tomatoes to reduce the acid.
- Italian seasoning – use a blend of dried thyme, basil, oregano, parsley and rosemary instead.
- Salt & pepper – to taste.
- Vegetable broth – chicken broth or a vegetable bouillon cube dissolved in boiling water will also work.
- Heavy cream – half and half or whipping cream would also be good. You can make your own heavy cream by whisking together ¼ cup unsalted butter and ¾ cup milk.
- Basil leaves – leave these off altogether if you don’t have any on hand.
- Baguette – I like using a fresh baguette but any crusty bread of your choice can be used.
- Swiss cheese – freshly-grated parmesan and mozzarella would also be good.
How to make tomato soup in the Instant Pot
- Add everything but the cream, basil and toppings in order.
- Make the cheesy bread topping.
- Cook on high pressure for 3 minutes.
- Stir in the cream and basil.
- Blend until smooth and creamy.
- Top with cheesy bread, serve and enjoy!
Can you use fresh tomatoes?
Yes, but you will need to do some prep work.
First, blanch the fresh tomatoes. Remove the stems and cut a small “x” in the bottom of each tomato.
Cook the tomatoes in a pot of boiling water for about 30 seconds, then transfer to a bowl of ice water to stop the cooking process.
Next, peel off the skin with your fingers or a knife. Remove the seeds and dice, then proceed with the tomato soup recipe. You will need about 2 cups of fresh diced tomatoes to replace the amount from the canned.
Frequently Asked Questions
This tomato soup is definitely on the healthier side and is way healthier than your traditional canned soup! It has just 203 calories per serving. If you want to make it even healthier, you can swap out the heavy cream for half-and-half and leave off the cheesy bread topping.
This soup is made of mostly pantry staples that you’ll likely already have on hand. You’ll need olive oil, two cans of diced tomatoes in their juice, onion, garlic, brown sugar, Italian seasoning, salt, pepper, vegetable or chicken broth, heavy cream and fresh basil leaves.
The key to get super creamy tomato soup is to use the immersion blender after it’s done cooking. After doing a quick release of the pressure, stir in the heavy cream and basil then use an immersion blender to blend the soup until it’s nice and thick and creamy.
This tomato soup is super good on its own but if you’re looking for something to serve it with, it’d be great with a grilled cheese sandwich, tuna melt, mozzarella sticks, BLT sandwich or a fresh green or Caesar salad.
Storing and reheating
Let the tomato soup cool slightly, then transfer to an airtight container. Refrigerate and use within 5 days.
To reheat, pour the soup into a saucepan and heat over low heat on the stove. Stir constantly and remove from heat when warmed through. Don’t let the soup come to a boil or the ingredients may separate and the cream could curdle.
You can also microwave for 1-2 minutes, stirring partway through to ensure even heating.
Can you freeze tomato soup?
Yes and no. You will not be able to freeze leftover soup that has the cream already added. It will take on a grainy texture once defrosted and reheated, and the cream may break and curdle.
If you’re making this tomato soup to eat at a later date, you can freeze the soup before adding the cream and fresh basil. Still use the immersion blender to make it smooth, then let it cool and transfer to freezer-safe containers and freeze for up to 3 months.
When you’re ready to eat, defrost it in the fridge overnight and reheat the soup over medium heat. When the soup is hot, stir in the cream, then use an immersion blender to combine everything together. Garnish with the basil leaves and dig in!
More Instant Pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this tomato soup into leftovers.
- If you don’t already have an immersion blender, get one here (it’s so much easier than a blender!)
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Creamy Instant Pot Tomato Soup
- 1 tbsp olive oil
- 2 (796mL) cans diced tomatoes in their juices
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 4 cups vegetable or chicken broth
- 1/3 cup heavy cream
- 5 basil leaves (optional add-in) plus more for garnish
- Baguette, to serve
- Swiss cheese, to serve
- Add all ingredients to Instant Pot in the order in which they are listed, except for heavy cream, basil and toppings.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Meanwhile, if adding toppings, cut baguette into 1-inch cubes and place on a parchment-lined baking sheet, then top with a bit of grated Swiss cheese. Broil in the oven for a couple of minutes until cheese is melted, watching closely so it doesn't burn.
- Once lid is safe to open, stir in heavy cream and basil leaves if using, then blend soup with an immersion blender until smooth and creamy. Top soup with cheese-covered baguette cubes and extra basil leaves, then serve and enjoy!