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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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
Stovetop Soup Recipes
Ham Potato and Vegetable Soup
Creamy Pumpkin Soup with Canned Pumpkin
Homestyle Chicken Noodle 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.
Sydney
Sunday 29th of October 2023
Nothing like tomato soup in the fall with the best go to recipe
Always easy to make and tasty
staysnatched
Sunday 29th of October 2023
I'm so glad you enjoyed it!
Lydia
Saturday 3rd of December 2022
So easy and so delicious!
staysnatched
Sunday 4th of December 2022
Im glad you enjoyed it!
Felicia
Saturday 19th of November 2022
Very easy soup recipe and the seasoning is perfect! I had a cheese rind in the freezer so I added it in to add some flavor. So good! I also made the grilled cheese sandwiches to go with it. Used my souper cubes to freeze some leftovers. Thanks for this great recipe!
staysnatched
Saturday 19th of November 2022
That sounds so good!
Sydney
Sunday 23rd of October 2022
Great easy classic recipe! Always delicious this is my go to tomato soup recipe
staysnatched
Monday 24th of October 2022
Glad to hear it's a go-to!
Angela Crawford
Wednesday 8th of June 2022
MAKE THIS. This soup it is so delicious. I never ate tomato soup. I THOUGHT I didnt care for it. Brandi posted this soup several times with a grilled cheese and I was convinced I needed to try it. I like my soups very thick so I add cauliflower to thicken and make it heavier. This soup is the perfect balance of acidity with an undertone of sweetness. I'm a huge basil fan and Brandi made sure not to disappoint me with the seasonings. I ate this soup 5 day straight in summer. This is also my go to to help me get back into eating better and getting all my veggies is. Make this soup. You'll be sure to love it.
staysnatched
Wednesday 8th of June 2022
I’m so glad to hear this!