Instant Pot Tomato Soup Recipe

If your weeknights are busy but you still want a hearty, homemade soup for dinner, then this Instant Pot tomato soup recipe is for you. With just a few ingredients, the Instant Pot can make a delicious soup in minutes! This homemade tomato soup recipe will be loved by both adults and kids alike. It features tomatoes, fresh herbs, and it is the perfect creamy soup for dipping your favorite grilled cheese sandwich into.

It’s fall, which means it’s time for soup! Creamy tomato basil soup is a classic and favorite soup of many, and it’s actually incredibly easy and inexpensive to make. And doing it in the Instant Pot makes it even easier. This recipe is a winner because it’s delicious, healthy, and fast. It’s naturally healthy, gluten-free, fast, and satisfying. We include instructions on how to make it in the slow cooker or on the stove, and provide tips on making it creamy, vegan, extra healthy, or kid-friendly. This is really the post tomato soup around.

This tomato soup is so fast and delicious, it will become a regular weeknight meal or appetizer in your home. And because you can modify it so many ways, you won’t get tired of it! At its most basic, tomato soup includes an onion, garlic, canned crushed or diced tomatoes, and herbs. You can add cream or half and half, vegetable or chicken broth, and carrots, and onions.

What kind of canned tomato do I use?

I like to do a mix of crushed tomatoes and fire-roasted diced, but that’s just because I really like the extra flavor from the fire-roasted tomatoes. Canned diced or crushed tomatoes will work great; you’ll puree the recipe after cooking so it doesn’t matter. You can also use tomato sauce plus a can of paste if you want a much smoother soup.

Starting with diced or crushed tomatoes gives you more texture, even after it’s blended. I do recommend canned tomatoes over fresh tomatoes.

Why does the recipe call for sugar?

Tomatoes are very acidic. The acid makes the soup a little sharp and can cause a tummy ache or heartburn for sensitive people. One solution is to add a teaspoon to a tablespoon of white sugar (or honey). The sugar cuts down on the acid, and the sharpness.

If you want to avoid adding processed sugar, you can add honey or a few carrots. Carrots are actually high in sugar and will reduce the sharpness of the acidic tomatoes while adding an extra dimension of delicious flavor.

Some people also add a teaspoon of baking soda, which is a base, to really reduce the burn. The baking soda is especially important if you plan to make a creamy version of the soup, as the acid in the tomatoes will curdle the milk. This results in your soup looking spotted, but it will not impact the flavor. But to maintain the gorgeous smooth look, add one teaspoon of baking soda.

What does “deglaze” mean?

After sauteing the onion and herbs, you need to deglaze the Instant Pot. This means, you add chicken or vegetable broth, or water, and scrape the bottom of the pan. You’ll see the cooked-on parts begin to scrape off. If you do not do this, the Instant Pot will give you the dreaded “BURN” indication, meaning the soup might be burning on the bottom of the pot. If you get this message, you should manually vent the pot, then scrape the bottom until it’s clean or nearly clean. Add a half cup of water to the recipe, and start again.

This post has not been deglazed. If I tried to cook the soup, it might produce the awful beeping alert, telling me my dinner is scorching.

Why do we do a natural release?

While you could do an instant manual release, it’s better to let the recipe sit for at least ten minutes of a natural release. Because the soup has a very high water content, it will release a ton of steam if you do a manual release right away. Also, the soup is boiling away in the Pot; opening it right away will risk you getting splashed and burned! (Pro tip-wear an apron and don’t wear white when you make tomato soup!)

How can I store this?

This can be stored in an airtight container for several days in the refrigerator.

Can I freeze tomato soup?

Tomato soup tends to freeze really well. If you have chosen to add any cream or half and half, it may not freeze quite as well. So if you plan to freeze it, you may want to skip the dairy products until you have defrosted the soup.

You can defrost the soup in the fridge or over low heat on the stove top. It’s also easy to defrost a soup in the Instant Pot – just be aware that you’ll need to add some additional liquid.

How can I make this on the stove or in a slow cooker?

Making this on the stove or in a slow cooker is an easy adaptation. For the stove, simply follow the saute tips; cooking the onion, adding the garlic and herbs. Then deglaze the pot. This is just as important with the stove as the Instant Pot, it keeps the soup from scorching and tasting bad. Simply add the tomatoes, simmer on low for 30 minutes, stirring every few minutes, then puree and serve.

For the slow cooker, you saute the onion on the stove, add the garlic and herbs and cook, then deglaze the pot. At this point, move the contents to the slow cooker, add the tomatoes, and cook on LOW for four hours, stirring every hour. Then move to another bowl, puree and serve! (Don’t puree in the ceramic dish, it might damage the sides or bottom.)

What should I serve this dish with?

This dish can be served alongside a variety of delicious sandwiches – of course, grilled cheese being a favorite. Soup also pairs great with salads of any kind. If you have a dish that is a little less rich, this would be a great side dish for it as well.

What are some toppings or additional ingredients I could use?

• Optional add-ins and garnishes include:
• 1-2 tablespoons heavy cream or half and half per cup
• minced basil leaves, sprinkled on top to taste
• goldfish crackers or other cheesy crackers
• For an added kick, you can add in red pepper flakes
• croutons
• shredded cheddar, mozzarella or Parmesan cheese
• grilled cheese sandwich

How Much Does this Soup Serve?

This soup makes about eight cups, which serves eight people as part of the main dish, or ten people as a side dish or appetizer.

What are some alternatives to this recipe?

You can make this recipe vegan by using vegetable stock and making sure you use olive oil and not butter when you saute the onions. You can use coconut milk instead of heavy cream if you choose to use that as an option.

To make it creamy, add two tablespoons of heavy cream or half and a half to every 1 cup serving, and blend. To make a beautiful pattern on the top of the soup, whip milk or cream for 20 seconds, and using a spoon, drip or drizzle the milk onto the soup. It takes a little practice but is a cheap and fast way to make dinner go from easy weeknight to formal dinner or date night.

To make it even healthier, you can add carrots (two to three carrots, or half cup chopped carrots), and/or the same amount of celery. Add these veggies when you saute the onions. This a great way to sneak in an extra veggie for kids with picky palates. Because the soup is pureed, the veggies aren’t seen, and the kids won’t notice the flavor!

If I want to make it a little more kid-friendly, I replace half the crushed or diced tomatoes with canned tomato sauce; it makes the soup smoother, which some kids prefer. I also add a little extra water at the end to thin out the soup, making it easier for little ones to swallow. Finally, I love to serve it with goldfish crackers, grilled cheese sandwiches, or shredded cheese to make it more fun for kids.

Ingredients

• 1 tablespoon olive oil
• 1/2-1 onion, chopped
• 2 carrots, peeled and chopped (1/2 cup), optional
• 2 cloves garlic, minced
• 1 28 ounce can crushed tomatoes
• 1 14.5 ounce can diced tomatoes, or crushed tomatoes
• 1/2 cup fresh basil leaves, chopped (measure, then chop)
• 1 teaspoon fresh oregano, or 1/2 teaspoon dried
• 1/2 teaspoon fresh thyme, or scant 1/2 teaspoon dried
• 1 cup vegetable or chicken stock or broth
• salt and black pepper to taste, added after cooking
• 1 tablespoon white sugar
• 1/2 to 1 teaspoon baking soda, especially helpful when making a creamy version

Recipe

1. The very first step is turning your Instant Pot to saute, high. It takes a few minutes to get hot, and starting to cook in it before the unit is ready will slow down cooking. So, turn it to saute, and pull out your ingredients and start chopping the onion. You only need to rough chop, not dice, because it will be blended after cooking. If you want to add carrots and/or celery, prepare them now, the same size as the onion.
2. When the Pot says Hot, add the olive oil and onion to the pot and saute about three minutes, until the onions begin to look translucent, and are soft. Stir often, scraping the bottom to prevent burning. Prepare the garlic and herbs and spices while the onion cooks.
3. Add the herbs, spices, and cook for 30 seconds. Then add broth and deglaze the pot (use the wooden spoon to scrape the bottom to prevent burning or scorching while cooking).
4. This pot has been deglazed, reducing the chance the Burn warning will ruin my afternoon. Deglazing is just scraping the bottom and sides with a wooden spoon, after the broth has been added.
5. Add the tomatoes, stir, and set your pressure cooker to high pressure for 15 minutes. This recipe may scorch if the bottom is not clean, so this is not a “set it and forget it” meal, at least not the first time you make it.
6. After the soup finishes cooking, allow a 10 minute natural release to reduce much of the pressure and then release the remaining pressure. Quick release is fine if you’re in a hurry, but moisture builds up while cooking, so be very careful when touching the valve. Also, keep in mind this is boiling hot, red soup. If it splatters on you, it will hurt, and it will stain your white clothes.
7. Use an immersion blender or countertop blender to puree the food. If you use a countertop blender, do it in batches. And, seal on the lid securely, but open the center stopper and cover with a hand towel. This allows pressure to release safely and cleanly, without causing the lid itself to burst open and spread soup everywhere.
8. I prefer my soup well-blended, but you can reserve some soup with chunks, or not blend it entirely, depending on your preference.
9. Once the soup is blended, flavor with salt and pepper, and more basil to taste, as well as a tablespoon of white sugar. Then blend again if needed. If the soup appears too thick, add water, 1/2 cup at a time, until it reaches the consistency you desire.
10. Serve with add-ins or garnishes, and save leftovers in the fridge for four days, or freeze for six months. When you reheat the soup, be sure to heat it on medium-low, with a lid, and beware of the splatter, as it is capable of burning. In the microwave, use a paper towel or covering to avoid splatter. Tomatoes are thick and have a high-water content, making them prone to bubbling and exploding like volcanoes on the stove.

More Instant Pot Recipes

• The Best Instant Pot Hard Boiled Eggs – Easy Peel!
• Easy Instant Pot Potato Salad Recipe
• Easy Instant Pot Hummus Recipe
• Instant Pot Black Eyed Peas
• The Easiest Instant Pot Red Skin Mashed Potatoes

More Soup Recipes:

• How To Make Canned Tomato Soup Taste Homemade
• The Best Copycat Longhorn Steakhouse Loaded Potato Soup
• Instant Pot Copycat Panera Harvest Soup

If you are looking for a creamy Instant Pot tomato soup that’s super comforting and is a really easy recipe, then look no further. This is a great option for a dinner or as a side dish in different ways. The simple ingredients are one of the best parts of this soup – right next to actually eating the hot soup on a cold evening!