Instant Pot Tomato Soup

Instant Pot Tomato Soup is ultimate comfort food. Easy and quick to prep, it’s full of amazing flavor. It’s almost like the pressure cooker intensifies the tomato and basil flavors for a tasty soup.

Serve this easy tomato soup simply with crackers or take it up a notch with Pesto Grilled Cheese Sandwiches. Making Home Cooked Meals like this makes it easy to Avoid Eating Out.

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A classic soup recipe, this Instant Pot Tomato Soup, rich with cream and Italian herbs, is so easy to make! It takes just minutes in the electric pressure cooker for a light main dish or flavorful starter.

At Good Cheap Eats, we want to help you to break free from take-out and convenience foods for a tastier and more affordable way. Making homemade soup recipes instead of buying pricy canned soups is one way to do that.

This is one of our favorite Instant Pot Soup Recipes, so easy to make and so amazingly good for so cheap!

Why Make This

It’s delicious. Tomato soup is warm and comforting. It’s perfect for a hearty lunch or dinner.

It’s cheap. This recipe should cost just a few dollars to make! Such a great deal for a dinner or lunch.

It’s freezer-friendly. Having written a freezer cookbook, I love it when a dish freezes well. Feel free to make a double batch of this instant pot tomato soup. It freezes and reheats well, making it a great meal to make-ahead.

Ingredients

Here’s what you’ll need to make this Instant Pot Tomato Soup recipe:

fat – I like to use olive oil because it’s affordable and a grocery staple I keep on hand. You can also use regular cooking oil or butter if you prefer.

aromatics – Onion and garlic add great flavor to this creamy tomato soup.

canned tomatoes – I use crushed tomatoes, but you can also use diced tomatoes or tomato puree if you prefer. If you garden and have a glut of fresh tomatoes, you can use those as well; just be sure to peel and seed them before adding them to the pot.

water – You’ll need to dilute the tomatoes a bit so that the bottom of the pot doesn’t burn. I use water since it’s free. The soup is so flavorful, you really don’t need vegetable broth, but you can certainly add it if you have some that needs using.

seasonings – I like to use homemade Italian Seasoning Mix as well as salt and freshly ground black pepper. If you don’t have time to make a seasoning mix, you can use dried basil instead. Fresh basil is nice for a garnish, but unless you grow your own basil, it can be a pricier ingredient. Dried is fine for seasoning the soup. If you’d like a little more kick to your soup, add a pinch of red pepper flakes.

heavy cream – Heavy cream gives this a rich texture and flavor. You can omit it if you want a lighter soup, or if you’re looking for a vegan option, swap it out for coconut or almond milk.

optional garnishes – When you add a garnish to soup, it tends to elevate it. You can add homemade croutons, chopped fresh basil, or shredded cheddar or parmesan cheese to the soup when you serve it.

Step-by-Step Instructions

Here’s how to make Instant Pot Tomato Soup:

• In the pressure cooker, set to sauté, heat the oil over medium heat until shimmering. Add the onion and sauté until the onion is translucent.
• Add the tomatoes, water, garlic, and seasoning mix and stir well. Cover and seal the pressure valve. Set the machine to manual and cook for 10 minutes. Release the pressure, being careful of the steam.
• Blend the mixture with an immersion blender until very smooth. Alternatively, you can puree it in a food processor or blender.
• Stir in the cream. Season to taste with salt and pepper. Adjust the texture by adding water if desired.

Freezing instructions

• Divide the soup into labeled, portion-size containers.
• Chill it completely in the fridge.
• Store in the fridge for up to 2 months.
• To serve: thaw in the fridge. Reheat in the microwave or on the stovetop until hot.

FAQs

What to Serve with Tomato Soup