Instant Pot Tomato Soup

Savory Instant Pot Tomato Soup is thick, creamy & delicious. It’s an easy and comforting family meal perfect for any night of the week.

Instant Pot Smoked Sausage And Lentil SoupInstant Pot Chili, and Instant Pot Beef Stew are perfect weeknight meals that come together quickly in the instant pot. This Instant Pot Tomato Soup is one of our favorites now too!!

Instant Pot tomato soup served in bowls

Artisan Tomato Soup

Weeknights can be a little crazy. If I don’t plan ahead, it’s especially hard! Those are the nights when the instant pot becomes the hero. It’s especially good at producing warm and cozy soups in a short amount of time. 

This creamy and homey Instant Pot Tomato Soup is on the table in only about 45 minutes! It’s rich and delicious, and the flavor by the added veggies adds a whole other layer of yum.

I love kicking it up a notch by topping with with some grated parmesan and fresh basil. It really comes across like a fancy artisan soup!

Sop up all of the goodness by serving this in a bread bowl or with a side of 1 Hour Soft and Fluffy Dinner Rolls. Your family will thank you.

Chopped veggies and ingredients for instant pot tomato soup recipe

How to make ip tomato soup

SAUTE. Select the Sauté function on the Instant Pot®. Add the olive oil, celery, carrot, onion, and garlic. Cook with the lid off for 5 minutes, stirring occasionally.

COOK. Next, stir in the vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid making sure the valve is set to seal, not vent. Select high pressure and set the timer for 6 minutes.

MIX. While the pressure cooker comes to temperature, set a small saucepan over low heat and add the butter. Once the butter is melted, stir in the flour until a smooth, thick paste forms. This should take about 3 minutes. Set aside for later.

RELEASE. After the timer finishes, let the pressure release naturally for 2 minutes according to the manufacturer’s instructions. Release the remaining pressure by opening the valve to vent and remove the lid afterwards.

BLEND + THICKEN. Using an immersion blender, carefully puree the hot soup. Select the Sauté function again and set the timer for 3 minutes. Add the flour paste, half and half, and parmesan cheese and stir continuously until the timer ends. Season with more salt and pepper if desired.

 Vegetables and broth cooking in the instant pot

Serving Suggestions

This Instant Pot Tomato Soup is the perfect accompaniment to any sandwich. Here are a few you might like to try:

Immersion blender mixing the tomato soup in the instant pot

Additional Recipe Tips

This quick and easy recipe takes tomato soup to a whole new level! Here are some tips you might like before you whip up this tasty dish in your Instant Pot:

  • Chicken broth can be substituted for the vegetable broth in this recipe.
  • No immersion blender? Blend this soup in 2 batches in your blender or food processor if you don’t have an immersion blender.
  • Thin or Thicken: To thin the soup add a little more broth. To thicken it, stir in 3 oz. of cream cheese after cooking or you can add in a little more flour paste.  
  • More Veggies: Diced sweet potatoes would be a good substitute for the carrots in this recipe. Add some sun dried tomatoes while cooking for some extra flavor.
  • Topping Ideas: Croutons, extra grated parmesan cheese, a drizzle of olive oil, and fresh parsley or basil would all be great toppings for this soup.
Blended instant pot tomato soup

Storing Info

Cover any leftover soup tightly with plastic wrap or STORE it in an airtight container in the fridge for 3-4 days. Make sure to bring any leftover soup to room temperature before freezing.

If you are planning ahead to FREEZE some extra soup we recommend freezing it before you add in the half and half. If you do decide to freeze it after it’s been added, keep in mind your soup, while still delicious, may have more of a grainy texture. Frozen soup can be stored for up to 3 months.

To REHEAT frozen soup it is best to first let it thaw in the fridge overnight and then slowly warm it up in the microwave or in a saucepan on the stove.  

Tomato soup garnished  with cheese and basil

For more delicious soups, try:

Instant Pot Tomato Soup Recipe

Savory Instant Pot Tomato Soup is thick, creamy & delicious. It's an easy and comforting family meal perfect for any night of the week.
5 from 4 votes
Pin Rate
Course: Main Dishes, Soup
Cuisine: American
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4
Calories: 336kcal
Print Recipe

Ingredients

  • 1 Tbsp olive oil
  • 4 stalks celery - chopped
  • 1 cup carrot - chopped
  • 1 small yellow onion - chopped
  • 2 cloves garlic - chopped
  • 4 cups vegetable broth
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 1 14.5 ounce can crushed tomatoes
  • 1 small can tomato paste
  • 2 tsp dried basil
  • garlic salt and ground black pepper - to taste
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup half and half
  • ½ cup grated Parmesan cheese

Instructions

  • Select the Saute function on the Instant Pot®. Add the olive oil, celery, carrot, onion, and garlic. Cook with the lid off for 5 minutes, stirring occasionally.
  • Next, stir in the vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid making sure the valve is set to seal, not vent. Select high pressure and set the timer for 6 minutes.
  • While the pressure cooker comes to temperature, set a small saucepan over low heat and add the butter. Once the butter is melted, stir in the flour until a smooth, thick paste forms. This should take about 3 minutes. Set aside for later.
  • After the timer finishes, let the pressure release naturally for 2 minutes according to the manufacturer's instructions. Release the remaining pressure by opening the valve to vent and remove the lid afterwards.
  • Using an immersion blender, carefully puree the hot soup. Select the Saute function again and set the timer for 3 minutes. Add the flour paste, half and half, and parmesan cheese and stir continuously until the timer ends. Season with more salt and pepper if desired.

Nutrition

Calories: 336kcal | Carbohydrates: 19g | Protein: 9g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1316mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6712IU | Vitamin C: 6mg | Calcium: 252mg | Iron: 1mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Jalapeño Popper Soup

Total Time: 30 minutes
5 from 2 votes

Tomato Bisque

Total Time: 40 minutes
5 from 3 votes

Italian Chicken Noodle Soup

Total Time: 1 hour
5 from 2 votes

Tuscan Lentil Soup

Total Time: 45 minutes
4.93 from 26 votes

Veggie Loaded Lentil Soup

Total Time: 1 hour 40 minutes
4.73 from 33 votes

About the Author

Kristyn Merkley

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. 5 stars
    Delicious! I love that the carrots add a little bit of sweetness, and the cream balances out the acidity of the tomatoes. I’ll be making this all winter long!