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
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.
Notes
Use San Marzano tomatoes for the best flavor.
Add a pinch of red pepper flakes for a spicy twist.
Always add cream after pressure cooking to prevent curdling.
For a vegan version, use coconut milk or blended cashews.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot / Pressure Cook
- Cuisine: American
Nutrition
- Serving Size: 210
- Calories: 10 g
- Sugar: 620 mg
- Sodium: 14 g
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: Instant Pot Tomato Soup, creamy tomato soup, easy soup recipe, comfort food, pressure cooker soup