BEST Instant Pot Tomato Soup – Thick, Creamy, Flavorful and comes together in under 30 minutes!
If you love creamy tomato based Italian dishes, then you might like this Instant Pot Shrimp Pasta, Vegan Tomato Soup, Chicken Penne alla Vodka, Chicken Baked ziti, Spicy Chicken Pasta or Instant Pot Penne alla Vodka.
THE BEST CREAMY TOMATO SOUP made in Instant Pot!
I know, that is a bold statement. But, this is honestly one of the tastiest soups that you will ever enjoy this winter. It is rich, thick, slightly sweet, tart with a hint of heat.
This recipe is so thick and creamy it might as well be titled Tomato Bisque. Bisque is a french term used for cream based thick soups. Since the tomatoes, onion and garlic are pureed along with heavy cream, this recipe with canned tomatoes is incredibly flavorful!
A pressure cooker like the Instant Pot is perfect to cook in a fraction of the time. It’s ideal for days when you don’t have time to wait around simmering on the stove top. My favorite part? Only one pot to clean.
Tomato soup haters, Picky kids. Not-a-soup-lover? We suggest you give this recipe a try!
Fresh tomatoes vs Canned tomatoes
Fresh ingredients are unarguably the best option when cooking! But, when fresh tomatoes aren’t available in the peak of winter AKA Soup season, Canned tomatoes come to the rescue. They are preserved at the height of freshness and always stocked in the pantry, whenever you crave for a warm, comforting bowl of soup.
How to Serve?
- Topped with crispy garlicky croutons.
- Pair with garlic bread or grilled cheese.
- Alongside any favorite pasta dishes like Pesto Chicken Pasta or Broccoli Pasta Bake.
- With a side of cheesy broccoli.
- With Crispy Breaded Mushrooms, Garlic Chicken Wings or Air Fryer Crispy Chicken Nuggets.
- This recipe is so rich, a good crusty toasted bread makes a fabulous accompaniment.
Use good quality canned tomatoes.
Honey – It might sound strange, but some honey is important in balancing the acidity and adding a delicious twist.
Stock – Use a good quality chicken stock. Our go-to is Swanson 33% reduced sodium.
Favorite blenders – We used Vitamix or Kitchen aid immersion blender to blend to silky smooth consistency.
Want to make it vegan? Try our vegan tomato soup recipe.
Want to make it healthier? Use canned coconut milk instead of heavy cream.
Instant Pot size – We used a 3 quart for this recipe.
Don’t own an instant pot? We have stovetop instructions too.
Butter and olive oil – Anything that begins with butter is gotta be good, right? I used unsalted butter. If you are using salted butter, then make sure that the salt is reduced.
Onion and garlic – I used red onions, since they add a touch of additional sweetness when cooked. But, whatever kind you have on hand works.
Canned tomatoes – This is so handy since this instant pot cream of tomato soup can be enjoyed all year long, especially in the cold weather when tomatoes are not at the peak of freshness. I used a 28 ounce can of whole peeled plum tomatoes.
Chicken stock – I used 33% chicken stock. So, if you are using regular sodium or no sodium, please remember to adjust the salt accordingly.
Seasonings– Salt, pepper, Italian seasoning and red pepper flakes <—-The basics.
Heavy Cream – Please do not use milk instead.
Honey – “The secret ingredient” in this pressure cooker tomato soup. And, if you notice, we have added a whopping 2 tablespoons, which seems to be too much for a savory recipe. But, that is what transforms a regular soup into the best tasting!
How to make?
Step-1: Saute chopped onion, garlic in butter and olive oil
Step-2: Stir in crushed canned tomatoes, chicken stock and seasonings. Cook in manual for 8 minutes and then in warm mode for 5 minutes
Step-3: Using immersion blender, puree mixture until smooth (if you do not own one, puree everything in a blender and transfer back into the instant pot.
Step-4: Bring to a boil again and continue cooking for 5-8 minutes, to thicken
Step-5: Stir in heavy cream, honey and chopped basil. Cook for another minute.
Done and DONE.
How to make in stove top?
Step-1: Heat butter and olive oil in a largish saucepan. Saute chopped onions and garlic, until it begins to translucent.
Step-2: Stir in all group-1 ingredients (crushed tomatoes, chicken stock, 1/2 cup water, salt, pepper, red pepper flakes and Italian seasoning. Cover and simmer in med-low heat for about 25 to 30 minutes (stirring occasionally).
Step-3: Take off heat and blend with an immersion blender (or cool until warm and then puree in a regular blender and then transfer back into the sauce pan).
Step-4: Stir in cream and honey and let simmer for a few minutes in low heat, until it has reached the desired consistency (the soup will thicken as it cools). Finish with a few torn basil leaves.
Serve with a toasted crusty bread slices.
All the garnishes are optional!
- A swirl of cream
- Sprinkling of red pepper flakes
- Chopped or whole basil leaves
- Toasted bread croutons
How to store?
To store – Refrigerate leftovers in an airtight storage container for up to 4 days.
To freeze – Freeze in a freezer safe container for 1 to 2 months. Let thaw overnight in the refrigerator before reheating.
To reheat – Rewarm in microwave in a low setting or in a non-stick pan over low heat on the stove top.
More Soup Recipes you’ll love:
- Egg and Tomato Soup
- Thai Carrot Soup
- Cream of Spinach Soup without cream
- Tuscan Shrimp and Spinach Soup
- Vegan Tomato Basil Soup
Creamy Instant Pot Tomato Basil Soup with Canned Tomatoes
- 2 tablespoons butter, unsalted
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 clove garlic, chopped
- 1/2 cup heavy cream
- 1 1/2 to 2 tablespoons honey or to taste
- fresh basil leaves, torn (to finish)
- additional cream
- red pepper flakes
- fresh basil leaves
- toasted crusty bread croutons
- Set instant pot to saute setting. When hot, add butter, olive oil and then chopped onion along with garlic. Cook, stirring frequently for 2 to 3 minutes, until it begins to get translucent.
- Press cancel and then stir in all group-1 ingredients. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 8 minutes.
- After 8 minutes, let Instant pot be in the warm mode for 5 minutes. Turn valve to venting to release pressure. Open lid, blend all ingredients using an immersion blender, until smooth. (Alternatively, you can transfer all ingredients into a regular blender and puree until smooth. Pour back into the instant pot.)
- Set instant pot to saute setting and let the soup come to a boil. Let boil for 7 to 8 minutes and then stir in heavy cream and honey from group-3 ingredients. Cook for one more minute and press cancel. Finish with freshly torn basil leaves.
- Let tomato soup rest for few minutes before serving (the soup will thicken as it cools).
- To serve, ladle soup into bowls. Garnish if desired and serve with a slice of toasted crusty bread.
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