Instant Pot Tomato Soup

A bowl of instant pot creamy tomato soup.

Warm up this winter with a comforting bowl of Instant Pot Tomato Soup. This easy recipe only takes a fraction of the time compared to traditional stove top methods and is packed with rich tomato flavor.

5 from 2 votes

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Prep: 10

Cook: 15

Total: 25

Course: Soup

Cuisine: American

Servings: servings

Calories: 286kcal

Ingredients

Soup

2 Tablespoons olive oil
2 garlic cloves, minced
1 medium yellow onion, chopped
3 carrots, peeled and chopped
½ red bell pepper, diced
2 pounds tomatoes, diced (about 5 large tomatoes)
1 Tablespoon tomato paste
1 cup chicken broth or chicken stock
8-9 fresh basil leaves
½ cup sour cream
¼ teaspoon celery salt
Black pepper, to taste

Cheesy Bread (Optional)

1 small baguette, sliced into 8-10 slices
¾ cup shredded parmesan cheese

Instructions

Turn your Instant Pot to sauté mode. Add a drizzle of olive oil to the Instant Pot insert.
Add the garlic and onion. Saute for 2 -3 minutes until the onion softens slightly.
Add the carrots and mix. Cook for another 2 minutes, stirring frequently.
Add in the red bell pepper, diced tomatoes, celery salt and pepper to taste. Pour in the chicken stock and tomato paste. Mix until combined and add the basil leaves.
Close the lid, turning the valve to seal, and set to HIGH pressure for 15 minutes. Release the vent once it's the timer goes off by doing a manual release.
Meanwhile, prepare your baguettes by preheating your oven to 375 degrees F. Place some aluminum foil on a baking sheet. Cut your baguette into diagonal pieces, about 1 inch thick. Sprinkle easy slice with Parmesan cheese, then bake for 20 minutes, or until golden brown. Remove from the oven and serve with the tomato soup.
Remove the basil leaves and use a hand held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender or food processor. Stir in sour cream or heavy cream, if using.
Give the soup a taste and adjust, whether you want it a bit thinner you can add more chicken broth, or adjust any salt or pepper.
Garnish with thyme, basil, and a toasted baguette topped with Parmesan cheese.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Let the soup cool completely, then transfer to an airtight freezer-safe container. Freeze for up to 3 months. When you're ready to eat, thaw overnight in the fridge, then reheat on the stove over medium heat until warmed through. You can also reheat in the microwave, cooking on high power for 2-3 minutes or until heated through.
Canned tomatoes: If you don't have fresh tomatoes, I recommend using one 28-ounce can whole tomatoes instead.
Chunky tomato soup: You don't have to puree the soup if you don't want to. The soup will still be delicious if you do not use an immersion blender, it will just be a bit more chunky.

Nutrition

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