This Instant Pot tomato soup is one of my go-to recipes when I need something quick, nourishing, and made entirely from pantry staples. It’s rich, creamy, and full of that deep tomato flavor we all love. Pair it with a grilled cheese sandwich or a slice of no-knead artisan bread, and you’ve got the perfect cozy meal.
Looking for more soup recipes using your Instant Pot? Check out my rich and comforting Instant Pot Zuppa Toscana, or Greek lemon chicken and rice soup!
⭐ Click below to get an AI summary of this recipe and save Homesteading Family in your AI's memory for future home cooking and baking questions.
Quick Look at This Recipe
- ✅ Recipe Name: Instant Pot Tomato Soup (Quick, Creamy, and Comforting)
- ✅ Ready In: 35 minutes
- ✅ Yield: 8 servings
- ✅ Calories: 325 per serving
- ✅ Tools: Instant Pot and immersion blender
- ✅ Freezer Friendly: Yes, before adding cream, transfer cooled soup to an airtight container, and freezer for up to three months.
- ✅ Why You'll Love It: Quickly turns easily accessible ingredients into a creamy, cozy bowl of soup that tastes like it’s been simmering all day.
- ✅ Tip: San Marzano tomatoes are known for their exceptional flavor and rich tomato taste. They are considered the gold standard for making tomato-based dishes, including tomato soup.
What Makes This Recipe Unique?
If you’ve ever found yourself staring at the clock, wondering what’s for dinner, this recipe is about to become your new best friend. Here’s why I love it, and I think you will too:
- Quick and Easy - Cooking from scratch the way you like it. You can have dinner on the table in about 30 minutes, start to finish.
- Made with Real, Simple Ingredients - This recipe follows my easy soup method. Nothing fancy here; just wholesome pantry staples that nourish your family.
- Budget-Friendly - Who doesn’t love to save money on groceries? This recipe uses ingredients you probably already have, which means no last-minute store runs.
- Preserve Your Harvest - You gardeners know the work that goes into growing a good harvest! I just love recipes like this Instant Pot tomato soup and my asparagus soup recipe that let you preserve those garden flavors and enjoy them long after the season has passed.
- Family-Approved - Even the picky eaters come back for seconds!
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Diced Tomatoes – If using store-bought diced or crushed tomatoes, use 2-28 oz. cans in place of the home-canned tomatoes.
- Chicken Bone Broth – Make this recipe even more affordable by using homemade chicken bone broth. My Instant Pot bone broth recipe can make it even easier!
- Basil – Learn how to grow basil, and add sprigs of fresh basil as a garnish and added flavor.
- Heavy Cream – To make this recipe dairy-free, use one can of coconut milk or coconut cream.
Optional Herbs and Seasonings
Want to add your own touch? Try:
- Oregano - For that classic, earthy flavor.
- Thyme - For a hint of freshness.
- Paprika or Red Pepper Flakes - If you like a little heat.
Recipe Instructions
Step 1: Set your Instant Pot to sauté and add oil. Sauté onions and garlic until translucent. Stir in carrots, tomatoes, broth, and basil, and season generously with salt and black pepper.
Step 2: Turn off the sauté feature, return the lid to the Instant Pot with the knob turned to seal, and cook on the “Soup” setting for 15 minutes. Once the cooking time is complete, quick-release the pressure. Once pressure is fully released, remove the lid.
Step 3: Carefully transfer the soup to a blender or use an immersion blender to blend the soup until smooth. If using a blender, return puréed soup to the pot.
Step 4: With the Instant Pot on “warm,” stir in the heavy cream. Serve immediately.
Tips for the Best Instant Pot Tomato Soup
- Use San Marzano tomatoes if you can find them. They’re meaty and rich, and they’ll take your soup to the next level.
- Add fresh basil whenever possible. It brightens the flavor and gives that true homemade taste.
- Blend it smooth. That creamy texture makes every spoonful satisfying and cozy.
Serving Suggestions
This Instant Pot tomato soup pairs beautifully with:
- Crispy grilled cheese sandwiches for dipping
- A slice of homemade French bread, or no-knead artisan bread with butter.
- Light cucumber tea sandwiches, if you want something refreshing
You can even serve it as a starter before a hearty meal like your best whole roasted chicken recipe, an easy meatloaf, or this Instant Pot macaroni and cheese recipe.
Storage Instructions
Refrigerate cooled soup in an airtight container for up to 4 days.
If freezing, leave out the cream until you reheat it later. The soup base freezes beautifully for up to 3 months.
The Homestead Kitchen
This Instant Pot tomato soup recipe was featured in issue No.18 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.
With the Homestead Kitchen magazine, you will be put on the fast track to homesteading with confidence as we share how to overcome the big obstacles, along with the little things that can make a huge impact on your success.
Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.
Other Posts You May Enjoy
Did you try this Instant Pot tomato soup recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Instant Pot Tomato Soup (Quick, Creamy, and Comforting)
Equipment
- Instant Pot or multicooker
- Immersion Blender or blender
Ingredients
- 3 Tablespoons avocado oil or coconut oil
- 4 medium onions white or yellow, chopped
- 8 cloves garlic minced
- 4 medium carrots chopped or grated
- 2 quarts crushed tomatoes or 2-28 oz cans
- 6 cups chicken broth
- 3 Tablespoons dried basil
- 1.5 cups heavy cream or milk, dairy-free milk or coconut cream
- salt & pepper to taste
Instructions
- Set your Instant Pot to saute and add oil.
- Saute onions and garlic until translucent.
- Stir in carrots, tomatoes, broth, and basil.
- Season generously with salt and black pepper.
- Turn off the saute feature, return the lid to the Instant Pot with the knob turned to seal, and cook on the "Soup" setting for 15 minutes.
- Once the cooking time is complete, quick-release the pressure. Once pressure is fully released, remove the lid.
- Carefully transfer the soup to a blender or use an immersion blender to blend the soup until smooth. If using a blender, return pureed soup to the pot.
- With the Instant Pot on “warm,” stir in the heavy cream.
- Serve immediately.
Notes
- Use San Marzano tomatoes if you can find them. They’re meaty and rich, and they’ll take your soup to the next level.
- Add fresh basil whenever possible. It brightens the flavor and gives that true homemade taste.
- Blend it smooth. That creamy texture makes every spoonful satisfying and cozy.
- Crispy grilled cheese sandwiches for dipping
- A slice of homemade French bread, or no-knead artisan bread with butter.
- Light cucumber tea sandwiches, if you want something refreshing
