Instant Pot Creamy Tomato Soup

The Instant Pot is a perfect gadget for making soups. I have made this soup many times in a stovetop pressure cooker. Now that I have the instant pot, I use it for almost all my soups, or rather I should say most of my cooking. I prepare this soup with fresh, juicy tomatoes, just like my bruschetta sauce recipe. However, if you don’t have fresh tomatoes, you can always replace them with canned tomatoes. I prefer it with fresh tomatoes and prepared in bulk for dinner and packed lunches. As you can see, I also like to sneak in lots of other veggies. I would not leave the opportunity to add more veggies, especially when they don’t alter the taste much.

Why You’ll Love this Instant Pot Tomato Basil Soup?

Easy to make in less than 30 minutes Thick, creamy, and comforting Healthy with lots of tomatoes and veggies Perfect for cold fall and winter meals Loved by kids and adults. Vegetarian, Gluten-free, and can be easily made vegan

Fresh vs. Canned Tomatoes for Soup

In my opinion, fresh tomatoes are always the best for cooking and provide the best flavor. However, if fresh tomatoes are not easily available, then there is no harm in making soup with canned tomatoes preserved when the tomatoes are the ripest. It is easy always to keep canned tomatoes in the pantry, which is convenient for everyday cooking. We love to use San Marzano tomatoes for soup.

Ingredients

Tomatoes: Use fresh, ripe tomatoes for the best taste and flavor in the soup. I prefer Roma or red vine tomatoes. You can also use canned tomatoes – San Marzano or diced tomatoes; either will work well. You can also use fire-roasted tomatoes to make roasted tomato soup. Veggies: I have added carrots and celery, but they are optional. Red bell peppers would also work well in this soup if you like. Olive Oil or Butter: For extra flavor, use butter for sauteing the aromatics. Use olive oil to make this soup vegan. Onions: I use yellow onions for most soup recipes. Garlic: Adds tons of flavor to this tomato soup. Broth: I used vegetable broth to keep this soup vegetarian. But feel free to use the broth you have on hand. I use Better than Bouillon to make broth. It is convenient, and I don’t have to store large broth packs. In this recipe, as we are using lots of vegetables, it is okay to add water in place of broth too. Honey: A little sweetness works well to balance the acidity from the tomatoes. You can use honey or sugar. Cream: I use heavy cream to make this soup creamy. However, if you want to make a vegan version, use coconut milk. Cheese (optional): Use parmesan or romano cheese. Skip for vegan variation. Basil: Use 2-3 tablespoons of roughly chopped basil leaves. If you don’t have fresh leaves, replace them with one teaspoon of dried basil. Toppings: Fresh basil leaves, shredded parmesan or romano cheese, or cream.

How to make Creamy Tomato Soup in Instant Pot?

Let’s start with getting the ingredients ready. Chop the onions. You can cut the other veggies into bigger pieces, as we will use an immersion blender later. Heat butter or oil in the instant pot. Sauté chopped garlic and onions.

Then add chopped carrots, celery, and tomatoes to the instant pot and the broth. You can add basil here if you have it, but the soup tastes great even without it.

Pressure cook for 6 minutes. When the instant pot beeps, open it and use an immersion blender to make a smooth puree. An immersion blender has become one of my favorite gadgets as I make more one-pot recipes. (Note: You can also transfer the soup to a high-speed countertop blender and puree until smooth) If you prefer, strain the soup through a fine mesh to get a smooth texture. This is optional but recommended if you prefer a smooth consistency. Discard the residue, and transfer the soup back to the instant pot.

Add honey, black pepper and salt, and stir it. Set the instant pot on sauté mode and let the soup boil. Stir in the cream and cheese until they are well incorporated. Let the soup cook for a couple of minutes.

Serve in bowls and garnish with freshly grated cheese and basil leaves (optional). Enjoy with garlic bread.

Stovetop Method

Follow the same steps as above for Stovetop. In place of pressure cooking, cover the pot and simmer until the tomatoes and vegetables are soft, about 20-25 minutes, and then blend and follow the remaining steps.

Expert Tips

Tomatoes: Use fresh ripe tomatoes. If using canned, use good quality tomatoes, such as San Marzano. Blend it smooth: Make sure to blend the soup smooth. You can use an immersion blender or transfer to a high speed countertop blender such as Vitamix. Vegan & Dairy-free: To make the soup vegan, use olive oil, coconut milk, and skip cheese. Double: This soup can be doubled in quantity in a 6qt instant pot. The pressure cooking time will remain the same.

How to Serve?

Garnish the soup with fresh basil leaves and some grated parmesan. Top with croutons. Or pair it with some crusty bread or garlic bread, which is perfect for dipping. A grilled cheese sandwich is perfect with this creamy instant pot tomato soup. Add a protein-rich chickpea salad as a side. Enjoy this soup with pasta. We love it with fettuccini alfredo or mushroom pasta.

How to Store?

This soup stores well. Let the soup cool completely and store it in airtight containers in the refrigerator for up to 3 days. If you want to freeze, skip the cream and cheese at the end. Transfer to freezer-safe containers and freeze for up to 3 months. When you are ready to enjoy, let the soup defrost in the refrigerator overnight. Then reheat on the stovetop. Add the cream and cheese (optional), and bring to a boil. Adjust consistency based on your preference by adding broth or water.