Instant Pot Tomato Soup

bowl of tomato soup drizzled with heavy cream, chopped basil sprinkled on top.

5 from 1 vote

Rich and velvety Instant Pot Tomato Soup is bursting with robust flavor from San Marzano tomatoes and the perfect blend of spices and herbs. When you are looking for a homey, comforting, quick and easy dinner, this recipe delivers every single time!

Course Soup

Cuisine American

Keyword instant pot tomato soup, tomato soup

Prep Time 5

Cook Time 25

Pressure Release 10

Servings

Calories 213kcal

Author Trish - Mom On Timeout

Ingredients

1 tablespoon extra virgin olive oil
1 large yellow onion diced
2 large carrots diced
3 cloves garlic minced
28 ounces whole peeled tomatoes I used San Marzano
1 tablespoon tomato paste
1 cup low sodium chicken stock or chicken broth (vegetable broth can be used)
1 teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
⅓ cup heavy cream

Optional Toppings

fresh basil, heavy cream, fresh herbs, freshly ground black pepper, red pepper flakes, croutons, etc.

Instructions

Set the instant pot to sauté mode. Add olive oil to the pot and then add the diced onion and carrots. Cook, stirring with a wooden spoon or silicone spatula for about 5 minutes or until the onions are translucent.
Add the garlic and cook for another minute, stirring frequently. Turn off the “sauté” function.
Add the tomatoes, tomato paste, chicken stock (or broth), sugar, salt, pepper and Italian seasoning to the instant pot and stir to combine. Break up the tomatoes a bit with a spoon or spatula. Cover and set the valve to the “sealing” position.
Pressure cook on high for 15 minutes. Let pressure naturally release for 10 minutes before carefully switching the valve to the “venting” position and manually releasing any remaining pressure.
Stir in the heavy cream. With an immersion blender, carefully puree the soup until your desired consistency is achieved. Check for seasonings, adjust as needed, and serve with your desired toppings.

Notes

Storage Information

Make in advance. The soup can be made a day or two in advance. The flavor improves with a little time.
Storage.
- Refrigerator. Leftover soup should be stored in an airtight container for up to 3 days in the refrigerator.
- Freezer. To freeze, let the soup cool and then transfer to a freezer safe, airtight container for up to 3 months. Thaw overnight the fridge.
Reheat. Reheat in the microwave or on the stovetop over low heat, stirring frequently, until warmed through.

Trish's Notes

Sugar is optional but helps balance the acidity of the tomatoes.
The heavy cream is optional but adds a delightful creaminess to the soup.
A powerful blender creates a smoother puree than the immersion blender.

This recipe is amazing on the stovetop too! Here's how to make traditional tomato soup:

Heat the extra virgin olive oil over medium heat In a large pot or Dutch oven. Add the diced onions and carrots to the pot. Cook, stirring occasionally, for about 5-7 minutes or until the onions become translucent and the carrots start to soften. Stir in the garlic and continue cooking for a minute, stirring frequently.
Add the tomatoes, breaking them up slightly with your spoon or spatula, tomato paste, chicken or vegetable broth, granulated sugar, kosher salt, freshly ground black pepper and Italian seasoning. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for about 25-30 minutes or until the carrots are tender. Remove from heat and stir in the heavy cream.
Use an immersion blender to puree the soup until you achieve your desired consistency. If you’re using a regular blender, let the soup cool for a bit before transferring it in batches. Blend until smooth, then return the soup to the pot to reheat.
Check for seasonings and adjust as needed. Garnish and serve!

Nutrition