This Instant Pot Tomato Soup is thick, luxuriously creamy, and one of the best-tasting tomato soups you'll make! it’s rich and luscious, and your family will be begging for seconds!
This Instant Pot Tomato Soup is one of the most delicious soups you'll enjoy this winter. It's rich, thick, with the perfect balance of sweetness, tartness, and a hint of heat. With its creamy texture and smooth puree of tomatoes, onion, and garlic, you could easily call it a tomato bisque.
Not a fan of tomato soup? Have picky eaters at home? Give this recipe a try – it might just change your mind!
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Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Tomatoes - You will need one 28-ounce can of whole peeled plum tomatoes. Use a good quality like San Marzano or Bianco DiNapoli, if possible.
- Onion - One cup of chopped tomatoes adds rich flavor, while sautéed onion brings out natural sweetness, adding thickness, depth, and a creamy texture to the soup.
- Basil - Fresh basil really elevates this pressure cooker tomato soup made with canned tomatoes, adding a burst of freshness that enhances the flavor and brightens the entire dish.
- Honey - The secret ingredient in this tomato soup! A generous 2 tablespoons of it, which might seem like a lot for a savory dish, but that's what transforms an ordinary soup into something extraordinary—without making it sweet.
- Heavy cream - It adds a touch of luxury, richness, and creaminess. If you’re looking for a healthier option without the cream, try our vegan tomato soup made with cashews instead.
💡 Fresh tomatoes vs canned tomatoes? Fresh ripe tomatoes are always the best choice when cooking, but when fresh tomatoes aren't available during the winter or soup season, canned tomatoes come to the rescue. Preserved at their peak of freshness, they’re a pantry staple, ready to help you make a warm, comforting bowl of soup anytime you crave it.
How to make instant pot tomato soup?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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👩🍳 Best blenders to use: An immersion blender is incredibly handy for blending the tomato soup directly in the instant pot. If you don’t have one, simply let the soup cool slightly, then transfer it to a blender (like a Vitamix) along with the heavy cream and honey, and blend until smooth.
How to serve?
To serve, ladle the tomato soup into bowls, then drizzle with a touch of heavy cream for a restaurant-quality finish. Top with crispy croutons and a sprinkle of fresh basil.
Recipe tips
- Blend until very smooth and silky consistency.
- When using Vitamix or other blenders, let the soup cool slightly before blending.
- Use good quality canned tomatoes like San Marzano or Bianco DiNapoli.
- I used 33% reduced sodium chicken stock. You can use vegetable stock to keep the soup vegetarian.
- Want to make it healthier? Use canned coconut milk instead of heavy cream.
- I used a 3 quart for this recipe.
More instant pot recipes
Instant Pot Tomato Soup
Equipment
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic chopped
- 1 28-ounce can whole peeled tomatoes
- 1 cup chicken stock I used 33% reduced sodium stock
- 1 and ¼ teaspoons salt or to taste
- ½ teaspoon black pepper powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ½ cup heavy cream
- 1 to 2 tablespoons honey or to taste
- ½ cup chopped fresh basil leaves
Instructions
- In the meantime, pour the can of whole tomatoes into a bowl and crush them—just enough to break them apart, so they're no longer whole.
- Add the crushed tomatoes along with the liquid into the instant pot, along with stock, salt, Italian seasoning, black pepper and red pepper flakes. Give a good stir.
- Close and lock the lid, making sure that the valve is set to sealing. Cook on manual for 8 minutes and then let it be in warm for 5 minutes.
- Release pressure, open lid and blend using an immersion blender until smooth. Tip: Alternatively, you can transfer all ingredients into a regular blender and puree until smooth. Pour back into the instant pot.
- Set the instant pot to saute again and let the soup come to a boil. Let boil for 8 to 10 minutes to thicken slightly. Mix in heavy cream, honey and chopped basil.
- Let the tomato soup rest for a few minutes before serving; it will thicken as it cools.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the origial recipe.
Katherine | Love In My Oven
This soup is so velvety and thick looking. Creamy tomato soup is one of my faves. I can't wait to try your version!
Skye Harms
Hi there, your recipe reminds me so much of my Grams in which i have misplaced, the only difference is using garden tomatoes, any advice on how to do that? Thank you so much
Maria Doss
Hi Skye Harms, You can use 10 to 12 Roma tomatoes (blanched, peeled and finely chopped) instead of one 28 ounce can. Hope it helps:)
KLC
Tasty, easy, perfect portion for 2. Yum.
JLC
Very tasty! Easy to make! I used light cream instead of heavy cream and still came out very good. However, portion was small. If you have a family of four or more I would double the recipe.