This Easy Instant Pot Tomato Soup is made right in the pressure cooker and seasoned with basil, Italian seasoning, and all of the right flavors. This creamy dish can be made using fresh or canned tomatoes.
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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
This is a classic soup a lot of us group eating. You will never touch that Campbell’s soup version again after this! Making your own right at home only requires a handful of key ingredients.
This dish is also vegan friendly, vegetarian, and gluten-free.
What Type of Tomatoes to Use
I love to use organic crushed canned tomatoes. You can typically find these at most grocery stores.
You can use whole peeled tomatoes in a can, but I would crush them first. You can also use fire roasted canned tomatoes for a nice kick!
For fresh tomatoes, use 3-4 pounds (chopped) and pressure cook for 20 minutes with 25 minutes of natural release of steam.
How to Make Instant Pot Tomato Soup
- Place the Instant Pot on the Saute function. Add olive oil, chopped onions, celery, and carrots.
- Cook for 3-4 minutes until the onions are translucent and fragrant. Add garlic and stir.
- Add in broth, crushed tomatoes, salt, pepper, Italian seasoning, dried basil, and sweetener. Stir.
- Pressure cook.
How to Make it a Creamy Soup
The flavor of this recipe is classic and traditional. If you want to make the soup creamy you can add 1/2 cup of heavy whipping cream or 4 ounces of cream cheese (after the soup has pressure cooked).
How Does the Soup Taste?
The main ingredient is tomatoes so you can expect heavy tomato flavor. I like to season the soup with basil and Italian Seasoning, so you will taste those elements as well. To cut the acidity of the tomato flavor, I add a little sweetener. You can also use sugar. I typically like to use 3-4 teaspoons. Use however much you wish or omit it completely.
Topping Ideas
- Croutons
- Fresh Basil
- Crumbled Bacon
- Shredded Cheese
- Parmesan Crisps
- Red Pepper Flakes
How Long Will it Last in the Fridge
The dish will last for 3-4 days tightly sealed in the fridge.
Freezer Tips
I like to freeze this soup using these soup molds from Amazon. I defrost them overnight or reheat the soup from frozen using this Crockpot warmer.
What to Pair with the Soup
Air Fryer Grilled Cheese
Air Fryer Grilled Chicken Breast
Green Goddess Cobb Salad
Keto Low Carb Chicken Salad
Creamy Seafood Salad
More Instant Pot Soup Recipes
Chicken Lasagna Soup
Instant Pot Ramen
Keto Broccoli Cheddar Soup
Instant Pot Baked Potato Soup
Keto Zuppa Toscana Soup
Instant Pot Zuppa Toscana Soup
Buffalo Chicken Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Sweet Potato Soup
Easy Instant Pot Tomato Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onions I used white onion.
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 garlic cloves minced
- 4 cups broth I used chicken
- 28 oz canned crushed tomatoes
- 1/4-1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon pepper
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon dried basil
- 2 teaspoons sweetener Adjust to taste.
Instructions
- Place the Instant Pot on the Saute function. Add the olive oil, chopped onions, celery, and carrots.
- Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
- Add in the remaining ingredients: broth, crushed tomatoes, salt, pepper, Italian seasoning, dried basil and sweetener. Stir. If it's your first time making the soup, consider adding the spices and sweetener once the soup has cooked. That way you can taste repeatedly and make adjustments to suit your needs as necessary.
- Place the lid on the Instant Pot and seal. Cook for 15 minutes on Manual > High Pressure cooking.
- When the pot indicates it is finished, allow the steam to release naturally for 10 minutes.
- Open the pot. Use an immersion blender to blend the soup and get it creamy. You can use a standard blender if you wish.
Video
Notes
- I love to use organic crushed canned tomatoes. You can typically find these at most grocery stores.
- You can use whole peeled tomatoes in a can, but I would crush them first. You can also use fire roasted canned tomatoes for a nice kick!
- For fresh tomatoes, use 3-4 pounds (chopped) and pressure cook for 20 minutes with 25 minutes of natural release of steam.
- The flavor of this recipe is classic and traditional. If you want to make the soup creamy you can add 1/2 cup of heavy whipping cream or 4 ounces of cream cheese (after the soup has pressure cooked).
- The main ingredient is tomatoes so you can expect heavy tomato flavor. I like to season the soup with basil and Italian Seasoning, so you will taste those elements as well. To cut the acidity of the tomato flavor, I add a little sweetener. You can also use sugar. I typically like to use 3-4 teaspoons. Use however much you wish or omit it completely.
Shannon H
Sunday 28th of February 2021
Super easy and so yummy. So much better than canned!
staysnatched
Monday 1st of March 2021
I totally agree. Homemade for the win!
Quinn
Thursday 11th of February 2021
This is my new favorite! It tastes similar to the classic canned soup but with real ingredients and no weird processed flavor. It’s so simple too. Thank you Brandi for another winner!
staysnatched
Sunday 14th of February 2021
You're welcome! I'm glad you enjoyed it.
Jovan
Sunday 7th of February 2021
Where I live it's currently -21F degrees. I needed something warm and cozy and this was perfect! I followed the directions exactly and added cream at the end. It is better than anything I've had from any store or restaurant. Definitely get good tomatoes for this because the tomato flavor shines and isn't muddled by other ingredients like other tomato soup recipes.
staysnatched
Monday 8th of February 2021
This is perfect for cold days!
Sandy
Saturday 30th of January 2021
This soup is soo good! Perfect for when you want a quick, hearty, flavorful soup. I had two servings and am trying to stop myself from a third at the moment hahaha. I kept it dairy-free, but I appreciate that you also include an option if you want to make it creamy along with all the other notes. Thanks again!
staysnatched
Wednesday 3rd of February 2021
You're welcome! I'm glad you enjoyed it.
Shannon
Monday 25th of January 2021
Recipe is so easy to follow and SO delicious! Even my 2 1/2 year old ate it! Like, stole MY bowl, ate it! Will be an on going meatless Monday meal!
staysnatched
Tuesday 26th of January 2021
haha I can't be mad at that.