This Instant Pot Tomato Soup is super creamy and delicious and requires only pantry staples, though can you add fresh basil for extra flavor!
Ingredients in tomato soup
Here’s what you need to make this tomato basil soup – the full instructions and ingredient amounts are in the recipe card below!
- canned diced tomatoes, with their juices
- yellow onion, diced
- fresh garlic cloves, minced
- brown sugar
- Italian seasoning
- vegetable or chicken broth (use vegetable broth to make this dish vegetarian)
- heavy cream
- basil leaves (optional add-in), plus more for garnish
- Baguette, to serve
- Swiss cheese, to serve
How to make tomato soup in the Instant Pot
Here’s how to make this tomato soup, step-by-step:
- Add the following to the Instant Pot in this order: olive oil, diced tomatoes, diced onion, garlic, brown sugar, seasonings, and broth. Seal and cook on high for 3 minutes.
- Prepare the cheesy breading topping while the soup is cooking.
- When the timer goes off, do a quick release of pressure.
- Stir in the heavy cream and fresh basil. Use an immersion blender to make everything creamy and smooth.
- Spoon into bowls and serve with the cheesy bread topping. Add extra fresh basil for garnish.
This recipe is very versatile – here are the substitutions you can make if need be.
- Oil – use any neutral flavor oil, such as avocado, canola, or vegetable oil in place of the olive oil.
- Onion – sweet or red onions can be used instead, but it may affect overall flavor. For a milder flavor, use 5 to 6 shallots in place of a medium onion.
- Garlic – fresh cloves will always give the best flavor, but pre-minced garlic can be used in a pinch. Use a ratio of 1 teaspoon pre-minced for every 1 fresh clove. You can also find pre-peeled cloves at most stores for another fresh option.
- Brown sugar – substitute an equal amount of white granulated sugar or honey. You can also use ¼ teaspoon of baking soda per cup of tomatoes to reduce the acid from the tomatoes.
- Heavy cream – use half and half or whipping cream as a substitute in equal amounts. Or make your own heavy cream by whisking ¼ cup melted unsalted butter into ¾ cup milk. This mixture will replace 1 cup of heavy cream.
- Cheese topping – freshly grated parmesan, mozzarella, cheddar, or your favorite cheese can be used in place of the Swiss.
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.
Making the cheesy bread topping
The cheesy topping for this tomato soup is completely optional, but it’s super easy to make while your soup is cooking in the Instant Pot.
Here’s what you need to do:
- Line a baking sheet with parchment paper. Cut your baguette into cubes and top with shredded cheese.
- Place the pan under your broiler until the cheese has melted, then remove and let cool a bit before adding to your soup.
TIP: Be sure to use freshly grated cheese. Pre-shredded cheese has a preservative similar to cornstarch to prevent it from clumping in the bag. This causes it to take longer to melt and also sometimes gives it a waxy texture.
What to serve with tomato soup
Try pairing your soup with something that has crunch. Some favorites are:
- Grilled cheese sandwich
- Tuna melt on toasted bread
- Mozzarella sticks
- BLT sandwich
- 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 basil soup?
Yes and no.
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.
First, defrost 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.
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.
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
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!