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.
Table of Contents
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 ½ 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
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Ingredients
- 1 teaspoon olive oil
- ½ cup chopped onions I used white onion.
- ½ cup chopped celery
- ½ cup chopped carrots
- 3 garlic cloves minced
- 4 cups broth I used chicken
- 28 oz canned crushed tomatoes
- ¼-1/2 teaspoon salt Adjust to taste.
- ¼ teaspoon pepper
- 1 teaspoon Italian Seasoning
- ½ 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 ½ 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.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Jackie says
Brandi said we were slacking in our veggie recipe making and this one is the perfect recipe to rectify that! Also makes the perfect companion for grilled cheese. So good! I took the advice from the notes (don’t sleep on those) and used fire roasted tomatoes - it did not disappoint! Thanks Brandi! This is a new lunch time staple for me
staysnatched says
You're welcome! Perfect for lunch.
Sarah says
Where I live, we were supposed to get hit with a snow storm, so I figured this would be a great soup to stay in with. I was a little nervous as I have never made tomato soup in the IP pot (shamefully admitting I used Campbell's prior). I was prepared to buy a few cans as backup, but I didn't because I knew Brandi would not let me down - and per usual, she did not!
I followed Brandi's directions exactly, but I was a little nervous reading that I might want to add the seasonings after the soup was done. But once again, I knew she would be spot on. Long story short - trust Brandi ALWAYS!
I love that I could dump everything in the IP and leave it. I think from start to finish it took less than a half hour. Paired it with Brandi's air fry grilled cheese (less than 10 minutes!) and it was a perfect lunch.
staysnatched says
haha yay! Glad you could trust me.
Shannon says
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 says
haha I can't be mad at that.
Sandy says
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 says
You're welcome! I'm glad you enjoyed it.
Jovan says
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 says
This is perfect for cold days!
Quinn says
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 says
You're welcome! I'm glad you enjoyed it.
Shannon H says
Super easy and so yummy. So much better than canned!
staysnatched says
I totally agree. Homemade for the win!
Yavonne says
This soup is superb! Absolutely amazing and full of so much flavor! To make it creamy I used the 4oz of cream cheese Brandi mentioned. This is a must try! If you like tomato soup you will not be disappointed! Absolutely the best I ever had.
staysnatched says
Yay! So glad to hear it.
Lulu says
Making this soup is so easy; Brandi provides great instructions so making her recipes is full proof. I love soups anytime of the year and this tomato soup is so hearty full of veggies, pairing this with her airfryer grilled cheese which is bomb! Thank you @staysnatched for all you hard work in providing great recipes,
staysnatched says
Thank you so much!
Yajaira says
Super delicious! Made it creamy with cream cheese as per recommendation of Brandi. I made mine in the instant pot ace blender since I made a smaller batch. Followed the recipe and used soup setting 2. Amazing!
staysnatched says
Awesome. I'm so glad you enjoyed it.
Tori says
This soup is the perfect grilled cheese companion! Brandi's recipes never let me down so I jumped right in and made a double batch to ensure I had leftovers to freeze. I ended up freezing the base tomato soup to have some flexibility in adjusting the seasonings. As I've been reheating the leftovers, I've been following Brandi's suggestions with adding some dairy if I want it creamier that day, or adding some additional seasonings. Thank you for such a great tomato soup recipe -- I'm never going to be able to buy the condensed stuff again!
staysnatched says
That sounds so good! I'm glad you enjoyed it!
Deenie says
This soup is the absolute best I have ever had/made. Made it for lunch today on a rainy day and I asked my husband (who doesn't like tomato soup) to please try it and he ended up having a bowl himself. So flavorful and I love that its packed with veggies!
staysnatched says
I'm so glad to hear you converted him!
Erica says
The quickest and easier recipe but still so full of flavor and comfort. I add 1 tbsp of heavy cream for some extra creaminess like Brandi mentions. Perfect for leftovers!
staysnatched says
Great for leftovers! I'm glad you enjoyed it.
Sydney says
This soup was amazing! Best tomato soup I have ever had. I added in the heavy whipping cream and it was perfection
staysnatched says
Glad to hear it was perfection!
Ashley says
Another hit recipe that’s simple to make and still delicious!
staysnatched says
I'm so glad to hear it!
Angela Crawford says
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 says
I’m so glad to hear this!
Sydney says
Great easy classic recipe! Always delicious this is my go to tomato soup recipe
staysnatched says
Glad to hear it's a go-to!
Felicia says
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 says
That sounds so good!
Lydia says
So easy and so delicious!
staysnatched says
Im glad you enjoyed it!
Sydney says
Nothing like tomato soup in the fall with the best go to recipe
Always easy to make and tasty
staysnatched says
I'm so glad you enjoyed it!
Heather says
Delicious! Had to make it creamy because--duh and topped with Grilled Cheese croutons. Yum! Thank you!
staysnatched says
I'm glad you enjoyed it!