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    Home » Pressure Cooker » Instant Pot Tomato Soup

    Published: Jan 17, 2022 · Modified: Jan 25, 2022 by Desarae

    Instant Pot Tomato Soup

    Jump to Recipe Jump to Video Print Recipe

    Have you been in search of the ultimate instant pot tomato soup? THIS IS IT! creamy homemade tomato soup with a touch of fresh basil and load of healthy hearty veggies to give this creamy tomato basil soup rich full flavor. We are also including stovetop and slow cooker instructions for those who do not have a pressure cooker.

    Instant pot tomato soup in white bowls with black rims. They are garnished with croutons and basil.

    Why This Recipe Works

    This creamy tomato soup is full of veggies (which no one will know!) with little cream and a little parmesan cheese to smooth and balance out the tomatoes. This recipe combines fresh tomatoes and canned tomatoes for that classic tomato soup flavor.

    About The Ingredients

    Ingredients need to make tomato soup.

    A few things to note about the ingredients:

    Fresh tomatoes - make sure you select a nice, ripe, tomato. You want a tomato with lots of flavor.

    Fresh basil - this recipe calls for both fresh and dried basil, and we really recommend adding both. It rounds off the flavor of the tomatoes nicely.

    Broth - we suggest veggie broth, but you can also use chicken.

    How to make Instant Pot Tomato Soup

    How to make tomato soup.

    We are going to start by making a  MIREPOIX. {sounds like meer-pawh}. A mirepoix is often a base for several kind of dishes, most common is broth and soups. Mirepoix often starts with 2 parts onion, one part celery, one part carrot. We're going to do something similar.

    1. Rough chop your veggies. They do not need to be chopped to small because we are going to cook them down and even blend them later.

    2. Set your pressure cooker to saute. Add 2 teaspoon oil to the pot. Add onions and cook for a few minutes.

    3. Add in garlic and cook until fragrant.

    4. Add remaining vegetables to the pot (celery, carrots, tomatoes, fresh basil and canned tomatoes).

    5. Add in salt and dried basil.

    6. Pour in vegetable broth. Seal lid, and set pressure cooker to high and cook for 10 minutes. Allow a 10 minutes natural release.

    7. Release remaining steam and remove lid. Blend the contents. You can use an immersion blender, or transfer to a blender to blend.

    8. Stir in fresh grated parmesan cheese.

    How to finish tomato soup.

    9. Stir in half and half. Season with salt and pepper to taste.

    10. Serve with additional fresh grated parmesan, croutons, or grilled cheese.

    Three different ways to cook tomato basil soup

    1. Pressure Cooker - this method is the fastest, and provides a cooked all day taste.
    2. Stove Top - Follow the same instructions, except simmer everything in a 5qt stock pot. Fresh tomatoes need to simmer for a while because tomatoes can be acidic, so we recommend 30 minutes or more. Blend, and then add parmesan and cream.
    3. Slow Cooker - Cook veggies, broth, and seasonings on low for 6-8 hours. Blend, and then add parmesan and cream.
    A grilled cheese sandwich being dipped into instant pot tomato soup.

    Instant Pot Tomato Soup FAQ

    What if I feel my soup is too acidic?

    Add a pinch of baking soda to your soup. This will neutralize the acid, and also help the cream from curdling.

    What if I want my soup to thicker?

    If you want to thicken your tomato soup, whisk together 2 tablespoon of corn starch and 3 tablespoon of water. Whisk this into your hot soup to thicken

    How long does this soup last?

    This pressure cooker tomato soup will last 3-5 days in the fridge in an airtight container. Reheat in the microwave or in a saucepan on the stove.

    Can I use all fresh tomatoes or all canned?

    Yes! Just sub the equivalent weight for your preference.

    A bowl of instant pot tomato soup in white bowl surrounded with basil, tomatoes, and grated parmesan.

    More Recipes You May Enjoy

    Enchilada Soup

    Panera Black Bean Soup

    Instant Pot Summer Corn Chowder

    Pressure Cooker Beef Stew

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    Instant pot tomato soup in white bowls with black rims. They are garnished with croutons and basil.

    Instant Pot Tomato Soup

    In search of the ultimate instant pot tomato soup? THIS IS IT! creamy homemade tomato soup with a touch of fresh basil and load of healthy hearty veggies to give this creamy tomato basil soup rich full flavor. We are also including stovetop and slow cooker instructions for those who do not have a pressure cooker.
    5 from 10 votes
    Print Pin Rate
    Course: dinner, Soup
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Time for pot to come to pressure + Natural release time: 25 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Calories: 211kcal
    Author: Kadee & Desarae

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 small onion about 1 cup chopped
    • 2 garlic cloves
    • 3 large carrots 1 cup chopped
    • 4 celery stalks 1 cup chopped
    • 2 lbs red ripe tomatoes
    • 1 lb canned whole tomatoes
    • ½ cup basil chopped
    • 2 teaspoon salt
    • 1 teaspoon dried basil
    • 4 cups vegetable broth can use chicken broth
    • ½ cup fresh grated parmesan cheese
    • 2 cups half and half

    Instructions

    • We are going to start by making a  MIREPOIX. {sounds like meer-pawh}. A mirepoix is often a base for several kind of dishes, most common is broth and soups. Mirepoix often starts with 2 parts onion, one part celery, one part carrot. We're going to do something similar.
    • Rough chop your veggies. They do not need to be chopped to small because we are going to cook them down and even blend them later.
    • Set your pressure cooker to saute. Add 2 teaspoon oil to the pot. Add onions and cook for a few minutes.
    • Add in garlic and cook until fragrant.
    • Add remaining vegetables to the pot (celery, carrots, tomatoes, fresh basil and canned tomatoes).
    • Add in salt and dried basil.
    • Pour in vegetable broth. Seal lid, and set pressure cooker to high and cook for 10 minutes. Allow a 10 minutes natural release.
    • Release remaining steam and remove lid. Blend the contents. You can use an immersion blender, or transfer to a blender to blend.
    • Stir in fresh grated parmesan cheese.
    • Stir in half and half. Season with salt and pepper to taste.
    • Serve with additional fresh grated parmesan, croutons, or grilled cheese.

    Video

    one bowl of tomato soup with cheesy breadstick dipping in

    Notes

    THREE DIFFERENT WAYS TO COOK TOMATO BASIL SOUP
    1. Pressure Cooker - this method is the fastest, and provides a cooked all day taste.
    2. Stove Top - Follow the same instructions, except simmer everything in a 5qt stock pot. Fresh tomatoes need to simmer for a while because tomatoes can be acidic, so we recommend 30 minutes or more. Blend, and then add parmesan and cream.
    3. Slow Cooker - Cook veggies, broth, and seasonings on low for 6-8 hours. Blend, and then add parmesan and cream.
    INSTANT POT TOMATO SOUP FAQ
    Can I sub the fresh tomatoes for canned or vice versa?
    Yes! Use the equivalent weight of your preference.
    What if I feel my soup is too acidic?
    Add a pinch of baking soda to your soup. This will neutralize the acid, and also help the cream from curdling.
    What if I want my soup to thicker?
    If you want to thicken your tomato soup, whisk together 2 tablespoon of corn starch and 3 tablespoon of water. Whisk this into your hot soup to thicken
    How long does this soup last?
    This pressure cooker tomato soup will last 3-5 days in the fridge in an airtight container. Reheat in the microwave or in a saucepan on the stove.

    Nutrition

    Serving: 1cup | Calories: 211kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 1727mg | Potassium: 819mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7354IU | Vitamin C: 33mg | Calcium: 256mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Valleycat1 says

      March 26, 2021 at 10:08 am

      I suppose there are people for whom saving perhaps 10 minutes or so makes using the instant pot worth owning. And yes, I know from friends that there are lots of other things that are easy and quicker in an IP, but this soup recipe isn’t one of them.

      Reply
    2. DS says

      December 06, 2019 at 2:08 pm

      5 stars
      Our whole family loves this recipe! After it's done in the pressure cooker, I add the fresh basil and blend it with everything else.

      Reply
    3. Melissa says

      October 13, 2017 at 10:03 am

      5 stars
      In the recipe it says when pressure cooking you added dried basil. I have fresh. Will it work?

      Reply
      • Desarae says

        October 15, 2017 at 6:32 pm

        5 stars
        yeah the recipe calls for both dried and fresh basil, mostly because the fresh basil has a pretty mild flavor after its cooked. Just add more fresh basil than what the recipe calls for!

        Reply
    4. Mary says

      October 08, 2017 at 12:19 pm

      What kinds of tomatoes did you use?

      Reply
      • Desarae says

        October 08, 2017 at 11:00 pm

        5 stars
        I use what ever look the best at the store. For this recipe I used roma, because they were a deep red and ripe. You can use whatever will have the best flavor and color! Although, I'd suggest not to use cherry tomatoes they are much sweeter.

        Reply
    5. krystal says

      October 05, 2017 at 9:29 am

      Okay, and now where can I find the recipe for those gorgeous breadsticks??

      Reply
      • Desarae says

        October 05, 2017 at 2:23 pm

        5 stars
        They are from Trader Joes!! Cheesy Breadsticks

        Reply
    6. Bev says

      November 14, 2015 at 12:11 pm

      5 stars
      I used an immersion blender in crockpot instead of mixing half at a time. And instead of half and half I added 8 oz cream cheese. Wonderful!

      Reply
    7. Kerrie EDwards says

      March 10, 2015 at 4:12 pm

      5 stars
      In love! My favorite soup and love that you can throw it in the slowcooker! Wow, what a difference a blendtec would make with this recipe rather than my old blender!;)

      Reply
      • Desarae says

        March 10, 2015 at 10:02 pm

        5 stars
        I love everything you can throw in the slowcooker too. The blendtec seriously makes them so so smooth! I especially love to use it for the cheddar cauliflower soup.

        Reply
    8. Stacey says

      December 19, 2014 at 9:23 pm

      5 stars
      Looks delicious!

      Reply
    9. Kadee says

      December 18, 2014 at 6:13 pm

      Made this today! Love it!

      Reply
    10. Robert says

      December 10, 2014 at 9:26 am

      What a great recipe! My variation this weekend will be to add a package cream cheese at the end. I love the tangy flavor it brings and an excellent alternative to cream.

      Reply
    11. Jeanette says

      December 08, 2014 at 11:09 am

      This looks incredibly easy and incredibly tasty. Thanks for sharing!

      Reply

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