Instant Pot Tomato Soup

overhead shot of tomato soup in black bowl with basil garnish.

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5 from 6 votes

Instant Pot Tomato Soup is smooth, creamy, and packed with tomato flavor. It's a perfect soup lunch or dinner.

Prep Time8

Cook Time15

Total Time23

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 477kcal

Author: Jessica Fisher

Cost: $2.50

Equipment

Electric pressure cooker
wooden spoon
immersion blender

Ingredients

2 tablespoon olive oil
1 cup onion, finely chopped
salt and pepper
56 ounces crushed tomatoes
2 cup water
1 tablespoon chopped garlic
1 tablespoon Italian Seasoning Mix
1 cup cream

Instructions

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. Season to taste with salt and pepper.
2 tablespoon olive oil, 1 cup onion, finely chopped, salt and pepper
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.
56 ounces crushed tomatoes, 1 tablespoon chopped garlic, 1 tablespoon Italian Seasoning Mix, 2 cup water
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.
1 cup cream

Notes

Nutritional values are approximate and based on ¼ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. For longer storage, freeze the soup in portion-size containers.

Serving Suggestions: Serve tomato soup as you would another soup, with side dishes such as a salad, bread, or sandwiches. This soup is so good with grilled cheese sandwiches.

To Make Ahead: Store the soup in a covered dish in the fridge. Reheat prior to serving.

Freeze Extra for Later: Allow the soup to cool before placing in portion-size containers. Chill completely in the fridge prior to freezing. Reheat in the microwave or in a pot on the stove.

To Make a Meal Prep: Prepare the soup according to the recipe and divide the batch into 4 meal prep containers. Cover and refrigerate until ready to serve. Consume within 4 days.

Make a Plan for Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.

To make this dairy-free: omit the heavy cream or substitute coconut milk for the cream.

Garnishes can take your soup to the next level. Consider topping this soup with croutons, freshly chopped basil or green onion, shredded cheddar or parmesan cheese -- or a combination of them all.

Nutrition