Name: Instant Pot Tomato Soup: A Warm Hug in a Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (or unsalted butter for a richer flavor); 1 medium onion, chopped; 3 cloves garlic, minced; 2 cans (28 ounces each) whole peeled tomatoes, preferably San Marzano; 1 cup vegetable broth (or chicken broth for a deeper flavor); 1 medium carrot, peeled and chopped (adds natural sweetness); 1 teaspoon salt, or to taste; ½ teaspoon black pepper; ½ teaspoon dried basil (optional for aroma); 1 teaspoon sugar (to balance tomato acidity); ½ cup heavy cream or coconut milk (for a dairy-free version); Fresh basil leaves, for garnish (optional)

There’s something incredibly comforting about a bowl of creamy, homemade tomato soup. It’s warm, flavorful, and pairs perfectly with a crispy grilled cheese sandwich or a slice of rustic bread. While traditional tomato soup can take time simmering on the stove, the Instant Pot transforms this classic into a quick, hands-off meal bursting with rich flavor. In under 30 minutes, you can enjoy a silky, tangy, and slightly sweet soup that tastes like it’s been simmering for hours.

If you’ve been looking for a recipe that’s easy, healthy, and heartwarming, this Instant Pot Tomato Soup is it. It’s perfect for cozy evenings, quick lunches, or even as a starter for a family dinner.

Ingredients

Here’s what you’ll need to make this comforting soup.

2 tablespoons olive oil (or unsalted butter for a richer flavor)
1 medium onion, chopped
3 cloves garlic, minced
2 cans (28 ounces each) whole peeled tomatoes, preferably San Marzano
1 cup vegetable broth (or chicken broth if you prefer a heartier taste)
1 medium carrot, peeled and chopped (adds natural sweetness)
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried basil (optional for extra aroma)
1 teaspoon sugar (balances the acidity of tomatoes)
½ cup heavy cream or coconut milk for a dairy-free version
Fresh basil leaves (for garnish, optional)

Instructions

Step 1: Sauté the Aromatics

Start by turning your Instant Pot to the Sauté mode. Once it heats up, pour in the olive oil. Add the chopped onion and cook for about 3–4 minutes, stirring occasionally, until it becomes soft and translucent. This step helps build a flavorful base.

Next, toss in the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it—garlic burns quickly and can turn bitter.

Step 2: Add the Vegetables and Seasonings

Add the chopped carrot, canned tomatoes (with their juice), broth, salt, pepper, dried basil, and sugar. Give everything a gentle stir to combine. The carrot adds body and a subtle sweetness that balances the tanginess of the tomatoes.

Step 3: Pressure Cook

Secure the Instant Pot lid and set the valve to the Sealing position. Select Pressure Cook (or Manual) mode and set the timer to 10 minutes on high pressure.
When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

Step 4: Blend the Soup

Once the pressure has released, open the lid and let the soup cool slightly. Use an immersion blender directly in the pot to blend until smooth.
If you prefer, transfer the soup in batches to a blender. Blend until creamy, then return it to the Instant Pot.

Step 5: Add the Creamy Touch

Switch the Instant Pot back to Sauté mode on low heat. Stir in the heavy cream or coconut milk. Mix gently until the soup becomes velvety and smooth.
Taste and adjust the seasoning—add more salt, pepper, or sugar as needed.

Step 6: Serve Warm

Ladle the hot soup into bowls and garnish with fresh basil leaves or a drizzle of cream. Serve it alongside a crusty baguette or your favorite sandwich for a satisfying meal.

Conservation and Storage

One of the best things about this tomato soup is how well it keeps.

Refrigerator: Allow the soup to cool completely, then store it in an airtight container. It will stay fresh for up to 5 days in the fridge.
Freezer: For longer storage, freeze the soup in portions. It will last up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove or in the Instant Pot on the “Keep Warm” setting.
Reheating tip: If the soup thickens after chilling, stir in a splash of broth or water to bring it back to your desired consistency.

Variations

One of the joys of homemade tomato soup is its flexibility. You can easily adjust it to your taste or dietary preferences.

Roasted Tomato Soup:
Roast fresh tomatoes and garlic in the oven before adding them to the Instant Pot for a smoky, caramelized flavor.
Spicy Tomato Soup:
Add a pinch of red pepper flakes or a dash of cayenne for a little heat.
Cream-Free Version:
Skip the cream and use cashews or silken tofu blended into the soup for a vegan, dairy-free alternative that’s still creamy.
Tomato Basil Delight:
Add a handful of fresh basil leaves before blending for a bold herb flavor.
Cheesy Twist:
Stir in shredded Parmesan or cheddar before serving for a richer taste and creamier texture.

Serving Suggestions

Instant Pot Tomato Soup is incredibly versatile and pairs beautifully with many sides and toppings. Here are some ideas to elevate your meal:

Classic Pairing: Serve with a grilled cheese sandwich for that nostalgic comfort food combination.
Light Lunch: Pair with a fresh green salad or avocado toast.
Toppings: Add a swirl of cream, croutons, shredded cheese, or a sprinkle of herbs for extra texture and flavor.
Bread Lovers: Serve alongside garlic bread, baguette slices, or a warm dinner roll to soak up every drop.

You can also serve this soup as a starter for pasta, roasted chicken, or seafood dishes—it’s light enough to complement almost anything.

Tips for Perfecting the Dish

Use quality tomatoes: Canned San Marzano tomatoes give the richest and most authentic flavor.
Balance acidity: A teaspoon of sugar or a grated carrot works wonders to mellow out sharp acidity.
Blend carefully: For an ultra-smooth texture, strain the soup after blending or use a high-speed blender.
Don’t skip sautéing: This step develops deep flavor by caramelizing the onions and garlic before pressure cooking.
Cream last: Always add cream after pressure cooking to prevent it from curdling.

Conclusion

This Instant Pot Tomato Soup is the perfect blend of simplicity, speed, and comfort. With minimal effort, you can transform pantry staples into a restaurant-worthy meal. Each spoonful delivers warmth, rich tomato flavor, and a silky smooth texture that’s satisfying yet light.

Whether you’re craving a cozy weeknight dinner, a quick lunch, or a make-ahead meal for the week, this soup fits the bill. Plus, it’s endlessly customizable—add herbs, spice, or cream to suit your taste.

In the end, this dish isn’t just soup; it’s a warm hug in a bowl. Serve it fresh, freeze it for later, and enjoy it anytime you need a bit of homemade comfort.

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Instant Pot Tomato Soup: A Warm Hug in a Bowl

Author: hafsahafsa
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This creamy and flavorful Instant Pot Tomato Soup is the ultimate comfort food. Made with pantry staples like canned tomatoes, onions, and garlic, it comes together in under 30 minutes. Perfectly smooth and slightly tangy, this soup pairs beautifully with grilled cheese or crusty bread for a cozy, satisfying meal.

Ingredients

Scale

2 tablespoons olive oil (or unsalted butter for a richer flavor)

1 medium onion, chopped

3 cloves garlic, minced

2 cans (28 ounces each) whole peeled tomatoes, preferably San Marzano

1 cup vegetable broth (or chicken broth for a deeper flavor)

1 medium carrot, peeled and chopped (adds natural sweetness)

1 teaspoon salt, or to taste

½ teaspoon black pepper

½ teaspoon dried basil (optional for aroma)

1 teaspoon sugar (to balance tomato acidity)

½ cup heavy cream or coconut milk (for a dairy-free version)

Fresh basil leaves, for garnish (optional)

Instructions

Step 1 – Sauté the Aromatics
Turn the Instant Pot to Sauté mode. Add olive oil and chopped onion. Cook for 3–4 minutes until soft and translucent. Add garlic and sauté for 30 seconds until fragrant.

Step 2 – Add Vegetables and Seasonings
Add carrots, tomatoes (with juice), broth, salt, pepper, basil, and sugar. Stir gently to combine.

Step 3 – Pressure Cook
Close the lid and set the valve to Sealing. Select Pressure Cook (Manual) on high for 10 minutes.
Once done, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the rest.

Step 4 – Blend the Soup
Open the lid, let the soup cool slightly, and use an immersion blender to puree until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

Step 5 – Add the Creamy Touch
Return soup to Sauté mode on low. Stir in heavy cream or coconut milk until smooth. Adjust seasoning to taste.

Step 6 – Serve Warm
Ladle into bowls and garnish with basil or a drizzle of cream. Serve with grilled cheese or crusty bread.