Creamy and tangy, Instant Pot tomato soup is so delicious and easy to make that you’ll find yourself wondering why you ever bought a can of boring tomato soup.
Tomato soup is comfort food. Hot and creamy, with bright tomato flavor, it warms you up on a cool day. Perfect for lunch or dinner, tomato soup is always welcome in a lunchbox thermos, or at a tailgater picnic. Doesn’t a bowl of tomato soup sound so good right now?
Especially with homemade croutons sprinkled on top! Is there any other way to eat tomato soup? Well, yes, with grilled cheese sandwiches which are so dippable. For a crowd, I like to serve tomato soup with sliders, like these ham and cheese oven sliders or turkey and Swiss Rachel sliders.
About this Instant Pot tomato soup:
You’ll be surprised how easy it is to make homemade tomato soup in an Instant Pot.
Simply sauté onions and carrots using the Sauté setting, adding the garlic for the last minute or so. Turn off the pot and add the tomatoes, squishing them with your fingers to break them up. You can use a kitchen shears if you prefer. Just cut the tomatoes up right in the can, snip, snip, snip! It doesn’t have to be perfect, because you’re going to purée it later.
Add a little dried oregano (or fresh, if you have it!).
Pressure cook the soup for twelve minutes. It will take another 10 to 15 minutes to come to pressure, so keep that in mind. Natural release for ten minutes, then release any remaining pressure.
Remove the lid and carefully puree the soup. Use a stick blender right in the Instant Pot, or carefully puree the soup in a blender or food processor in batches. Be really careful, the soup is boiling hot!
If you want to freeze the soup, stop right here before you add half-and-half. Tomato soup is perfect for freezing if you wait to add the cream. Otherwise the soup tends to curdle when you thaw and reheat it. See the Make Ahead tip below.
If you’re ready to serve the soup, stir in half-and-half (not much, just enough to make the soup creamy) and a little brown sugar and basil.
Mmm, mmm, good!
What’s in tomato soup?
- Canned tomatoes — 2 large (28 oz.) cans of whole peeled tomatoes
- Brown sugar (just a bit to smooth out the acidity of the tomatoes)
- Oregano and basil (you can use dried or fresh)
How to make this creamy tomato soup your own:
- Looking for a vegan recipe? Substitute almond milk or canned coconut milk for the half-and-half. You can also just omit the half-and-half. The soup won’t be as creamy with these changes. If you make it with coconut milk, the soup will have a noticeably different flavor but it will still be delicious. You may even want to add a bit of ginger to the soup! You can also add a can of white beans and puree them along with the soup for a vegan option with a boost of protein!
- Don’t have an Instant Pot? Make tomato soup on your stove top in a large sauce pan or Dutch oven. Cooking times will be pretty similar.
- Use fresh tomatoes from your garden. You’ll need about four pounds of peeled tomatoes. Here’s some good tips from My Frugal Home for replacing canned tomatoes with fresh tomatoes.
- If you prefer slow cooking, you’ll love my Slow Cooker Tomato Soup with Tortellini.
- To sneak more protein and fiber into tomato soup, White Bean Tomato Soup is the perfect solution. No one will guess!
- Love roasted veggies? I love roasting fresh tomatoes, carrots, onion, and garlic for extra flavor. Try Smoky Roasted Tomato Soup.
- Looking for a little pasta in your soup? Tomato Soup with Whole Wheat Orzo is so yummy with just the right amount of pasta in every spoonful.
Storage and Reheating Tips
This recipe makes a pretty big batch and that’s a happy thing because tomato soup is so good leftover. Simply cover leftover soup and refrigerate it for three to four days. Reheat gently in the microwave or in a saucepan on the stove. Tomato soup is perfect for lunchboxes in a thermos or microwave safe container.
Make ahead tip: If you’d like to freeze the soup to enjoy later, don’t add the half-and-half until you’re ready to serve the soup. Without the cream, the soup will freeze beautifully. Thaw overnight in the fridge for best results, reheat gently, and stir in half-and-half just before serving.
If you’re new to Instant Pots, or if you’re a pressure cooker veteran, you’ll want to make more soup and chili in your Instant Pot. Try:
- 1 tablespoon olive oil
- 1 cup diced onion (about 1 medium onion)
- 1 cup diced carrot (about 2 medium carrots)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic (2 cloves)
- 2 (28 oz.) cans whole peeled tomatoes
- 1 teaspoon dried oregano
- 1/2 cup half and half
- 2 teaspoons brown sugar, more or less to taste
- 2 tablespoons minced fresh basil, or 2 teaspoons dried basil
- Turn Instant Pot to Sauté mode. Add olive oil, onions, carrots, salt and pepper. Sauté, stirring frequently, about 5 minutes, or until vegetables are getting soft. Add garlic and sauté for one minute, stirring constantly. Turn Instant Pot off.
- Crush tomatoes with hands or cut with scissors. Add tomatoes and oregano to Instant Pot, scraping any brown bits from bottom of pot.
- Turn Instant Pot to high pressure for 12 minutes. Allow 13-14 minutes for pot to come to pressure. When time is up, natural release for 10 minutes. Carefully release any remaining pressure.
- Remove lid. With a stick blender, puree soup until smooth.
- Stir in half and half, brown sugar, and basil. Taste, adjust seasoning, and serve.
- Stove top directions: Use a large sauce pan or Dutch oven. Follow recipe as directed. Cooking times will be pretty similar.
- For vegans: Substitute almond milk or canned coconut milk for the half-and-half. You can also just omit the half-and-half. The soup won’t be as creamy with these changes.
- Substitute approx. 4 lbs. fresh Roma tomatoes, peeled, for the canned tomatoes.
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Serving Size: 1 cup
Amount Per Serving:
Calories: 70Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 177mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.