Instant Pot Tomato Soup

5 from 5 votes

Made with pantry staples, this Instant Pot Tomato Soup comes together so quickly and easily that you’ll want to skip the canned soup.

Prep Time10

Cook Time5

Pressure Up Time10

Total Time25

Course: Soup

Cuisine: American

Servings: servings

Calories: 216kcal

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 2 minutes, stirring regularly. Press “Cancel” to turn off the Instant Pot.
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”.
Cook on “Manual, High Pressure” for 5 minutes. Once it’s finished, carefully release the valve.
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.
Stir in the heavy whipping cream.
If desired, serve the soup with more cream drizzled on top, along with fresh basil.

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.