Published: by Anne Clark · This post may contain affiliate links · Leave a Comment
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Fresh tomatoes, vegetables, and herbs come together quickly for this creamy, comforting Instant Pot Tomato Soup. You'll be enjoying this delicious soup in under 30 minutes.
The soup contains no heavy cream or any dairy. It gets its creamy texture from the blending process. But if you want to add some cream or coconut milk, after it has cooked, go for it!
Jump to:
- Why You'll Love This
- Why This Recipe Works
- What Goes In It
- How to Make It
- Frequently Asked Questions
- Recipe Tips
- More Recipes To Try
- Recipe
- Comments
Why You'll Love This
Nothing warms you up like a delicious bowl of tomato soup. While fall and winter are common "soup seasons" you'll want to make this quick, easy recipe year-round.
Try this delicious soup with a side of my quick and easy Southern Mac and Cheese.
This creamy tomato soup is made in the Instant Pot, so you don't have to wait very long to enjoy a hot bowl of healthy, homemade goodness.
Why This Recipe Works
Making Instant Pot Tomato Soup is fast and easy. It's a crowd-pleasing recipe that stands on its own, pairs with a grilled cheese sandwich for lunch, or transforms into a full dinner with the right side dishes!
If you're looking for a dairy-free tomato soup, then you've landed in the right place! This is a no cream (non-dairy) soup when making the recipe as-is.
What Goes In It
Fresh tomatoes - about 6 large
Chicken or vegetable stock - preferably organic*
Extra virgin olive oil - for sauteing the veggies.
Vegetables - yellow onion, celery, carrot
Garlic - peeled and chopped or use the minced garlic in a jar.
Seasonings - fresh thyme, bay leaf, fresh rosemary, sea salt, and ground black pepper.
*Add additional chicken or vegetable stock to achieve the desired consistency.
How to Make It
Step 1: Set your Instant Pot to Saute and add olive oil. Once hot, add onion, celery, carrots, salt, and pepper. Cook for 4-5 minutes. Add the garlic and saute for 1 minute.
Step 2: Add the stock. Continue cooking for 2-3 minutes.
Step 3: Add tomatoes, bay leaf, thyme, and rosemary, and stir. Put the lid on and lock into place. Position the vent to Sealing and set the Manual setting to 4 minutes.
Allow the pressure to release naturally for about 5 minutes, then manually release any remaining pressure. Remove the lid and stir in the basil.
Step 4: Carefully transfer the mixture to a blender or food processor and blend until smooth. (For chunky results, use an immersion blender instead).
Serve in bowls topped with more fresh basil, croutons, or parmesan cheese!
Frequently Asked Questions
How long will this soup keep?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids.
Can you freeze homemade tomato basil soup?
This soup freezes well. Allow it to cool completely, then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen tomato basil soup will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat it. Reheat in a pot on the stove or in the microwave.
Can you freeze fresh tomatoes?
Yes. If you have an overabundance of tomatoes, thanks to your garden or a trip to the farmer's market, you can easily freeze tomatoes! Here's a great article Three Ways to Freeze Fresh Raw Tomatoes.
What's the best Instant Pot?
With so many brands of "instant pots" on the market now,how do you choose which one to purchase? Sometimes you can get away with buying the least expensive item on the shelf and it all works out fine, no problem. But for an instant pot, the safety features have to be of utmost importance; therefore, I would recommend sticking with a tried-and-true original.
The Instant Pot brand has a minimum of 10 safety features. Let's face it, you don't want any mishaps when cooking food under such high pressure! You can't go wrong with the Original Instant Pot, which can be used as a pressure cooker, rice cooker, and slow cooker. It will also steam, saute, and warm up food.
Recipe Tips
If you're wondering how to make a meal out of this soup, try some of these ideas:
- Baked potatoes are great served alongside tomato soup. Take a baking potato and wash it. Pierce it several times with a fork. Place inside the microwave and cook for 5 minutes. Flip it, and cook for another 5 minutes. That's one hot potato, so be careful handling it!
- Soup and salad are always a favorite pairing. For a special touch, add some cooked shrimp to your lettuce blend and top with a light balsamic vinaigrette.
- Mexican Cornbread is a perfect companion for Instant Pot creamy tomato soup. Easy and cheesy!
- Garlic bread, biscuits, croutons, and parmesan cheese are more of our favorite things to eat with tomato soup.
Have you purchased an Instant Pot, yet? If not, what are you waiting for? This magnificent kitchen appliance creates delicious meals in record time without sacrificing flavor or tenderness. Meals taste like they've been simmering on the stove for hours. This Instant Pot tomato soup recipe is a perfect example.
More Recipes To Try
- Instant Pot Broccoli Cheese and Potato Soup
- Thai Coconut Shrimp Soup
- Instant Pot Asparagus Soup
- Ground Beef Vegetable Soup
If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Instant Pot Tomato Soup
Fresh tomatoes, vegetables, and herbs come together in your instant pot for delicious nutritious homemade soup. Ready in 30 minutes! Makes 4-6 servings.
5 from 2 votes
Print Pin For Later Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 4
Calories: 148kcal
Author: Anne Clark
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- sea salt and black pepper to taste
- 1 Tablespoon minced garlic
- 1 cup chicken or vegetable stock, preferably organic*
- 3 pounds fresh tomatoes, chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup fresh basil leaves, julienned (+ extra for garnish)
- *Add additional chicken or vegetable stock to achieve the desired consistency
Instructions
Set your Instant Pot to Saute and add olive oil. Once hot, add onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, approximately 4-5 minutes. Add the garlic and saute for 1 minute.
Add the stock and gently scrape up any brown bits off the bottom of the pot. Continue cooking for 2-3 minutes before turning the pot off.
Add tomatoes, bay leaf, thyme, and rosemary, and stir. Put the lid on and lock into place. Position the vent to Sealing and set the Manual setting to 4 minutes.
Allow the pressure to release naturally for about 5 minutes, then manually release any remaining pressure. Remove the lid and stir in the basil.
Carefully transfer the mixture to a blender or food processor and blend until smooth. (For chunky results, use an immersion blender instead).
Serve in bowls topped with more fresh basil, croutons, or shredded cheese!
Notes
What Goes Well with Tomato Soup?
Besides the obvious, a grilled cheese sandwich or saltine crackers, there are many foods that go well with tomato soup!
- Baked potatoes are great served alongside tomato soup. Take a baking potato and wash it. Pierce it several times with a fork. Place inside the microwave and cook for 5 minutes. Flip it, and cook for another 5 minutes. That's one hot potato, so be careful handling it!
- Soup and salad are always a favorite pairing. For a special touch, add some cooked shrimp to your lettuce blend and top with a light balsamic vinegarette.
- Cornbread is a perfect companion for tomato soup! Check out my Mexican Cornbread recipe! Easy and cheesy!
- Garlic bread or biscuits are more of our favorite things to eat with tomato soup. Both can be found in the freezer section of the grocery store and oh so easy to prepare!
- Top with croutons and or parmesan cheese, if desired.
Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 265mg | Potassium: 921mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5721IU | Vitamin C: 52mg | Calcium: 60mg | Iron: 1mg
This recipe was originally published in 2019 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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About Anne Clark
Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.
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