Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1½ tablespoons olive oil; 2 tablespoons unsalted butter; 1 onion (diced); 6 cloves garlic (crushed); 1 28 ounce can crushed tomatoes; 4 tablespoons tomato paste; 1 tablespoon dried Italian herb seasoning; ¾ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon black pepper; 4 cups chicken stock (or vegetable stock); ½ cup heavy whipping cream (plus more for garnish if desired); Fresh basil leaves (for garnish (optional))

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Made with pantry staples, this Instant Pot Tomato Soup comes together so quickly and easily that you’ll want to skip the canned soup. Plus, it's so creamy and delicious, and just perfect served with grilled cheese!

This tomato soup is easy to make, made from scratch, and freezer friendly, making it a great recipe to make a large batch of!

Close up of a bowl of creamy tomato soup with cream and basil.

Whether it’s served with crusty bread, grilled cheese, mac and cheese, or on it’s own, you'll never get tired of a bowl of tomato soup. You won’t believe how amazing this Instant Pot version of tomato soup tastes and how quick and simple it is to make.

If you haven’t made tomato soup in the pressure cooker, then you need to try it ASAP.

Since it's blended at the end, this tomato soup is rich, creamy, and smooth. It is definitely our new favorite way to make this comforting soup now.

Jump to:

Why This Recipe Works
The Ingredients
Step By Step Instructions
Expert Tips
Common Questions
More Instant Pot Recipes To Try
Recipe
💬 Comments

Making soup in the Instant Pot is amazing - it helps to add those layers of flavors in a much shorter amount of time. Try some of these Instant Pot soup favorites:

Why This Recipe Works

It’s pretty hands off. When making tomato soup on the stove, you have to constantly check up on it, stir, etc. In the Instant Pot, once the onions have been sautéed, the pressure cooker will work it’s magic while you leave it alone!
It uses canned tomatoes so you don’t have to have fresh tomatoes on hand. There’s always canned tomatoes on sale so it’s definitely a pantry staple that is stocked up on!
It’s freezer friendly so you can make a huge batch without having to worry about leftovers going bad. Simply freeze it in individual portions to pull out throughout the month to enjoy.

Also check out the Instant Pot creamy tomato soup story!

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The Ingredients

For this recipe, you only need a handful of simple ingredients to make it flavorful.

Tomatoes — We use canned crushed tomatoes and tomato paste to give our soup the tomato flavor.

Dried Italian herb seasoning — Italian herb seasoning is a blend of herbs and spices that we love in our tomato soup. It’s mainly composed of oregano, basil, thyme and rosemary so we don’t have to add the seasonings individually.

Chicken stock — This adds an extra layer of flavor to the soup compared to using water. If you want to keep this vegetarian, you can swap chicken stock for vegetable stock. For the best flavor, I always recommend using homemade chicken broth.

Heavy whipping cream — To help make the soup creamier, heavy whipping cream is added. If you’d like, you can add extra as garnish on top of the soup.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Step By Step Instructions

Instant pot with diced onions, melted butter, and olive oil.

Turn the Instant Pot on “Sauté” and wait for it to heat up.

Add the oil and butter and once hot, add the onion and garlic and cook for 2 minutes, stirring regularly. Press “Cancel” to turn off the Instant Pot.

Adding in tomato puree to the pressure cooker.

Stir in the crushed tomatoes, tomato paste, dried Italian herb seasoning, salt, sugar, black pepper, and chicken stock.

Put the lid on the Instant Pot and set it to “Sealing”.

Stirring the tomato soup ingredients inside of an Instant Pot.

Cook on “Manual, High Pressure” for 5 minutes. Once it’s finished, carefully release the valve.

Using a handheld blender to puree tomato soup.

If you want a smooth and creamy soup, carefully puree the soup with an immersion blender or transfer it to a regular blender and process until smooth.

Adding in heavy cream to the Instant Pot tomato soup.

Stir in the heavy whipping cream.

Scooping tomato soup out of the pressure cooker into a bowl.

If desired, serve the soup with more cream drizzled on top, along with fresh basil.

Two bowls of tomato soup beside an Instant Pot.

Expert Tips

To make this lighter, you can swap the heavy cream for half and half.
Using low sodium broth if you’re not using homemade is recommended. Since we season the tomato soup with salt while cooking it, it helps prevent overly salty soup.
You can definitely make this soup vegan if you’d like. The butter can be swapped with more olive oil and the heavy cream can be omitted or you can use coconut cream.
For extra spice, add ¼ to ½ teaspoon cayenne pepper to the tomato soup before pressure cooking.

Common Questions

What is the best way to reheat leftovers?

To reheat this soup, you can transfer it to a saucepan and cook it over medium heat until the soup is heated through. Alternatively, you can microwave the soup.

How do I freeze tomato soup?

You can easily freeze tomato soup in a freezer safe container or jar. Be sure to leave space at the top as liquid expands when frozen.

I prefer to freeze it in individual servings so I can pull it out one at a time to thaw whenever I feel like it.

How to thaw frozen soup?

You can thaw the soup overnight in the fridge or place the container of frozen soup into a water bath. Simply reheat it as you would normally once it has thawed.

What if I don’t have a slow cooker?

If you don’t have a pressure cooker, you can make this on the stove top or in the slow cooker. Just let it simmer for 30-45 minutes to allow the flavors to meld.