Instant Pot Tomato Soup

This Instant Pot Tomato Soup is thick, luxuriously creamy, and one of the best-tasting tomato soups you'll make at home! Made with canned tomatoes, it is quick, easy, and your family will be begging for seconds!

Course Soup

Cuisine American

Keyword Instant pot tomato soup, Pressure cooker tomato soup

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 241kcal

Author Maria Doss

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

Set the instant pot to saute mode. When hot, add butter, olive oil and then chopped onion and garlic. Cook, stirring frequently for 3 to 4 minutes or until it begins to get translucent.
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

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 instant pot tomato soup vegetarian.

Want to make it healthier? Use canned coconut milk instead of heavy cream.

I used a 3 quart for this recipe.

Nutrition