This easy Instant Pot tomato soup is a no-fuss, no-mess comfort food recipe that is perfect for simple lunches and dinners served with crusty bread.
- Olive oil. Butter or avocado oil can be used instead.
- Fresh garlic cloves.
- Tomatoes. I used canned tomatoes but ripe fresh tomatoes (Roma tomatoes work well) can be used too.
- Tomato paste.
- Fresh basil.
- Stock/vegetable broth. I used vegetable stock but chicken broth or homemade chicken stock can also be used.
- Salt and pepper. Red pepper flakes/chilli flakes can also be added.
- Cream. Heavy cream/whipping cream is best for extra creamy tomato soup but substitute with coconut milk if you need to keep the soup dairy-free/paleo.
How to make Instant Pot Tomato Soup
- Sauté: Set the Instant Pot to saute function. Heat the olive oil then sauté the onion and garlic for a few minutes until fragrant. Stir in the oregano and fresh basil and cook for another 30 seconds. Add the tomatoes, tomato paste, stock, sugar, salt and pepper.
- Cook: Place the lid on and turn the vent to sealing position. Pressure cook the soup on high pressure for 10 minutes then quick-release the pressure.
- Puree: Puree the soup in either a blender or with an immersion blender. Alternatively, blend the soup in batches in a large blender. Pour in the cream then allow to simmer for 5 minutes (on sauté function). Season to taste. Ladle the soup into bowls and serve with fresh basil.
- Stove top instructions: You’ll be making the soup in exactly the same way, just use a large pot or Dutch Oven over medium-high heat. Simply cover with a lid and reduce to medium-low heat before allowing the soup to simmer for 20 minutes before blending and adding the cream.
How to thicken tomato soup
The best way to thicken Instant Pot tomato soup is to allow the soup to simmer, uncovered, once blended. The excess liquid will evaporate and the soup will thicken naturally.
Can I make Instant Pot tomato soup in advance?
Yes, this soup can be made up to 3 days in advance and kept in the fridge in airtight containers. Reheat before serving. The soup also freezes well. Freeze the cooled soup in freezer-proof containers for up to 3 months. Allow to thaw overnight then reheat before serving.
What to serve with tomato soup
Tomato soup’s classic side dish, grilled cheese sandwiches will forever be a favorite but if you’re looking for something a little different, try serving the tomato soup with cheesy beer bread or a crusty home-baked loaf of bread.
Easy Instant Pot Tomato Soup
- 2 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves crushed
- 3 400g (14oz) whole tomatoes
- 2 tbsp tomate paste
- 2 tsp oregano
- ½ cup fresh basil
- 4 cups stock/broth
- 2 tsp sugar
- 2 tsp salt
- 1 tsp pepper
- 1 cup cream
- Set the Instant Pot to Sauté function. Heat the olive oil then sauté the onion and garlic for a few minutes until fragrant.
- Add the oregano and fresh basil and cook for another 30 seconds.
- Add the tomatoes, tomato paste, stock, sugar, salt and pepper.
- Place the lid on and turn the vent to sealing position. Cook the soup on high pressure for 10 minutes then quick-release the pressure.
- Puree the soup in either a blender or with an immersion blender.
- Pour in the cream then allow to simmer for 5 minutes (on sauté function). Season to taste and serve with fresh basil.