Creamy Instant Pot Tomato Basil Soup with Canned Tomatoes

BEST Instant Pot Tomato Soup - Thick, Creamy, Flavorful and comes together in under 30 minutes!

Course Soup

Cuisine American

Keyword Best creamy tomato soup in instant pot, Creamy tomato soup with canned tomatoes, Instant pot cream of tomato soup, Instant pot tomato soup, Pressure cooker tomato soup

Prep Time 4

Cook Time 22

Servings servings

Calories 247kcal

Author Maria Doss

Ingredients

2 tablespoons butter, unsalted
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, chopped

Group-1

One 28-ounce can whole peeled tomatoes, crushed (refer notes)
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

Group-2

½ cup heavy cream
1 ½ to 2 tablespoons honey or to taste
fresh basil leaves, torn (to finish)

Garnish (optional)

additional cream
red pepper flakes
fresh basil leaves
toasted crusty bread croutons

Instructions

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.

Notes

Salt - I used unsalted butter, 33% reduced sodium chicken stock and 1 and ¼ teaspoons salt. So, if you are using salted butter/ no sodium chicken stock / regular chicken stock then, please adjust salt accordingly.

Chicken stock – I used 33% chicken stock. If you are using regular sodium or no sodium, please remember to adjust the salt accordingly.

Crushed tomatoes - Empty contents from can into a bowl. Crush with your hand to break down the tomatoes slightly.

Instant Pot - I used 3-Qaurt Instant Pot for this best creamy tomato soup recipe

Nutrition