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This Instant Pot tomato soup is super easy and full of aromatic vegetables, seasoned with Italian seasoning, and finished off with luscious heavy cream.
Nothing is more comforting than a bowl of warm, creamy, tomato soup.
And thanks to the help of the Instant Pot, it’s easier than ever to whip up a batch whenever the mood strikes!
This Instant Pot tomato soup is full of aromatic vegetables like shallots, earthy garlic, celery, and carrots, blended with crushed tomatoes (and tomato paste,) savory chicken stock, a touch of granulated sugar, and herbaceous Italian seasoning.
All finished off with heavy cream, to make it the perfect consistency.
And using the Instant Pot means this all comes together in a flash, so it’s perfect for any night of the week!
Next time you’re craving a cozy meal, you’ll definitely want to try this Instant Pot tomato soup.
Ingredients for Instant Pot tomato soup
- Olive oil – This is our fat of choice to cook our vegetables.
- Aromatic vegetables – I’ve used a mixture of shallots, carrots, celery, and garlic for a well-rounded blend of earthy flavors.
- Chicken stock – Feel free to use homemade or your favorite store-bought variety.
- Crushed tomatoes and tomato paste – Used together, these will give a rich tomato flavor to the soup.
- Granulated sugar – Granulated sugar will help balance the acidity and enhance the flavor of the tomatoes.
- Italian seasoning – Italian seasoning will add a perfect blend of herbaceous flavors.
- Heavy cream – Heavy cream will make the tomato soup rich and creamy.
- Kosher salt, and pepper – Kosher salt and black pepper are important to help enhance all of the flavors of the tomato soup.
Variations
Feel free to adjust your Instant Pot tomato soup to your liking!
Here are some great ideas:
- If you’re a fan of spice, add a sprinkle of red pepper flakes or a pinch of cayenne pepper!
- To add a French twist, use fresh tarragon instead of Italian seasoning.
- Replace the chicken stock with vegetable stock to keep this soup suitable for vegetarians.
- If you can’t have white sugar, feel free to replace it with your favorite sugar substitute.
Toppings
I love a sprinkle of toppings on a hot bowl of soup. Here are some of my favorites:
- Crunchy homemade garlic butter croutons
- A dollop of sour cream
- Sprinkled sharp cheddar cheese
- Freshly chopped Italian parsley or basil
Make ahead
Did you know you could freeze tomato soup, so it’s ready for you when the craving strikes?
Made the soup as directed, but omit the heavy cream for now.
Cool the soup completely and freeze in either ice cube trays or in a zip-top, freezer-safe bag.
When you’re ready to eat it, put it in a pot and simmer until bubbly, and then add your heavy cream.
Storage and leftovers
Any leftover Instant Pot tomato soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Craving something creamy? Try my Cream of Roasted Asparagus Soup
- Love curry? Try my Green Curry Chicken Noodle Soup
- Want something spicy? Try my Spicy Chicken Lime Soup
- Looking for something vegetarian? Try my Vegetable Gnocchi Soup
Instant Pot Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 large carrot, chopped
- 1 shallot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 cups chicken stock, or vegetable stock
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 1 teaspoon dried Italian seasoning
- ½ cup heavy cream
- Salt and pepper, to taste
Instructions
- Heat the Instant Pot using the sauté Normal function.
- Add the olive oil, carrot, shallot, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Next add the garlic and cook for an additional minute.
- Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine.
- Attach the lid and ensure the valve is in the “sealing” position.
- Set the Instant Pot to Pressure Cook – Manual for 10 minutes.
- Once the Instant Pot has finished cooking, release the pressure naturally for 10 minutes.
- Then, switch the valve to the “venting” position to release any additional pressure.
- Using an immersion (or high speed) blender, blend the soup until smooth.
- Add the cream and stir to combine. Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil and croutons.
- Store any leftover soup in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
