Instant Pot Tomato Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
This post may contain affiliate links. Read my disclosure policy.

This easy Instant Pot Tomato Soup is a creamy, robust tomato soup that tastes like it has been simmering away all day! Fresh basil and red bell peppers add depth and complexity to this simple dish.

Simple, Creamy Tomato Soup with Basil and Creme Fraiche

Back in the day, tomato soup and grilled cheese was a beloved lunch, but nothing fancy. Right? Well, these days, tomato soup has had a major glow-up. Creamy, fresh, bright, herbal – it’s all kinds of delicious, and so much better for you than the canned variety.

This recipe is made in the Instant Pot (the humble pressure cooker has also had a glow-up), so you get a ton of slow-simmered flavor in a fraction of the time. Pair this with a sandwich, salad, or plate of your favorite pasta, and enjoy!

Looking for a stove top version instead? Try this Panera Copycat Creamy Tomato Soup!

Is Tomato Soup a Healthy Soup?

That depends on the recipe, but this particular tomato soup is definitely an option you can feel great about. It’s made with olive oil, fresh tomatoes, fresh basil, and a medley of veggies. A dollop of real creme fraiche gives it an indulgent creaminess with no artificial ingredients.

A small white bowl of soup with a piece of toasted, cheesy baguette on the side.

What’s in This Recipe?

This recipe for Instant Pot tomato soup is right in the sweet spot – it’s a from-scratch, real-food dish, without requiring a ton of ingredients. You can pull this together with just a few basic items.

  • Olive Oil: For the most robust flavor, go with extra-virgin olive oil.
  • Garlic: Mince or press a couple of fresh garlic cloves.
  • Onion: I use yellow onions, but white onions or sweet onions would also work.
  • Carrots: Carrots add some earthy, mild sweetness to the recipe.
  • Bell Pepper: Seed and dice a small red bell pepper.
  • Tomatoes: Fresh, diced tomatoes. Look for really fresh, unblemished tomatoes that have a noticeably tomato-y aroma when you smell them.
  • Tomato Paste: For added depth and intensity. Remember to use paste, not sauce.
  • Chicken Stock: Or vegetable broth.
  • Basil: Dried herbs are great, but it’s worth it to use fresh basil leaves, if you can. They add a truly gourmet flavor to the soup.
  • Creme Fraiche: Or sour cream.
  • Salt and Pepper

Optional

  • Baguette: A small, sliced baguette.
  • Butter: Softened butter for spreading on the bread.
  • Parmesan: Shredded Parmesan cheese, for sprinkling.
Close up shot of creamy blended soup garnished with fresh chopped basil.

How to Make Instant Pot Tomato Soup

To make Instant Pot tomato soup, we’ll be taking advantage of the Instant Pot Saute function, and then pressure cooking all of the soup ingredients except the creme fraiche to get that slow-simmered taste, fast.

  • Saute the Onion, Garlic, and Carrot.. First, set your IP to sauté. Once it is hot, add the olive oil, garlic, and onion to the pot, and saute them together for a couple of minutes or until the onion is translucent. Then add the carrots and let them saute for another couple of minutes.
  • Add Remaining Soup Ingredients, Except Creme Fraiche. Dump in the tomatoes and bell pepper, and pour the chicken stock over everything. Scoop in the tomato paste, and stir well. Add the fresh basil leaves to the mixture. 
  • Pressure Cook on HIGH. Lock the Instant Pot lid into place, and set it to HIGH pressure for 15 minutes. Once the timer is ended, carefully slide the pressure valve to “vent” for a quick pressure release. Make sure to do this very carefully to avoid being burned by the steam. DO NOT remove the Instant Pot lid until all of the pressure has been released and the safety indicator is down.
  • Prepare the Baguette Slices. While the soup cooks and the pressure releases, make the cheesy baguette slices. Preheat the oven to 375°F and place some foil on a baking sheet. Slice the baguette on the diagonal, into 1-inch thick pieces. Lightly butter one side of each baguette, and lay them on the baking sheet butter-side up. Sprinkle with parmesan, and bake for 15 minutes or until the cheese is golden.
  • Blend the Soup. Once the pressure is released from the Instant Pot, unlock the lid and take out the basil leaves with a pair of tongs (or leave them in for a lot of basil flavor!). Use a hand-held immersion blender to purée until the soup until it is completely smooth. (If you don’t have an immersion blender, you can use a regular blender. Be careful, the soup will be very hot.) 
  • Finish the Dish. Stir in the creme fraiche, season the soup to taste with salt and pepper, and serve warm with toasted cheesy baguettes!
Stirring creme fraiche into soup.

Cook’s Tips

I hope you’ll give this easy, restaurant-worthy soup a try. No fresh tomatoes? Need vegan-friendly swaps? No problem! These recipe notes will help you out.

  • Tomatoes: Substitute a 28-ounce can of diced tomatoes for an extra-easy prep. Imported San Marzano tomatoes are especially sweet.
  • Creme Fraiche: I love using crème fraîche in tomato soup to add a great creaminess. However, you can also use some heavy cream or sour cream!
  • Vegetarian/Vegan: This dish is easy to make vegetarian or vegan. Just replace the chicken stock with vegetable stock or broth, and replace the creme fraiche with your favorite non-dairy whipping cream or sour cream. 
A large dish of soup with smaller bowls arranged on the table, filled with soup and garnished with herbs, toasted baguettee slices.

What Can I Add to Tomato Soup?

If you need something more substantial than the Parmesan baguette slices, there are lots of sides you could add to make this Instant Pot tomato soup into a meal. You could also make…

  • Spinach Gratin: Spinach Gratin is a cheesy casserole, with just the right bistro vibe to serve with creamy tomato soup.
  • Tuna Salad: This Loaded Tuna Salad (with bacon, cheese, cilantro, red onion, and more) is terrific on its own, but even better alongside a tangy, vibrant bowl of tomato soup. Serve it with crackers, on a sandwich, or straight up.
  • Cucumber Sandwiches: I could live off of these creamy little Cucumber Sandwiches, made with marbled rye and pumpernickel and loaded with fresh cucumber in every bite.
Two bowls of Instant Pot tomato soup with a platter of baguette toasts nearby.

Storing, Reheating, and Freezing

Leftover tomato soup is perfect for packing in a thermos or heating up the next day for a quick lunch. Keep it fresh by storing it in an airtight container in the refrigerator, for up to 5 days.

Reheat on the stove over low to medium heat, or in your Instant Pot using the lowest Sauté setting.

Instant Pot tomato soup can also be frozen for up to 3 months. If you do this, leave out the creme fraiche and add it when you reheat the soup. Thaw in the fridge before reheating.

Close up shot of creamy blended soup garnished with fresh chopped basil.
5 from 3 votes
Print Pin Recipe
Yield: 4 Servings

Instant Pot Tomato Soup

This easy Instant Pot Tomato Soup is a creamy, robust tomato soup that tastes like it has been simmering away all day! Fresh basil and red bell peppers add depth and complexity to this simple dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

For the Tomato Soup:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1 small red bell pepper, seeded and diced
  • 5 large tomatoes, diced (about 2 lbs)
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 10 fresh basil leaves
  • cup crème fraîche, or sour cream
  • Salt and freshly cracked black pepper, to taste

Optional Parmesan Baguette Toasts:

  • 1 small Baguette
  • 4 tablespoons salted butter, softened
  • 1 cup shredded Parmesan cheese

Instructions 

For the Soup:

  • Turn your IP on to sauté. Once it is hot, add the olive oil, garlic, and onion. Sauté for 2 to 3 minutes, until the onion is translucent.
  • Add in the carrots and let them cook for another 2 minutes.
  • Add in the red bell pepper, diced tomatoes, and celery. Pour in the chicken stock and tomato paste. Mix until combined and add the basil leaves.
  • Close the lid and set to HIGH pressure for 15 minutes. Release the vent once it's done for a quick release. Once all of the pressure is released and the safety indicator is down, you can unlock the lid of your Instant Pot. (DO NOT remove the lid unless all of the pressure is released and the safety indicator shows that it is safe to remove the lid. If there is still pressure in the Instant Pot, unlocking the lid could lead to serious burns and injuries to yourself and anyone who is nearby.)
  • While the soup is cooking, you may prepare the optional baguette slices according to the directions below.
  • Once the soup is done (along with the baguette slices), remove the basil leaves (or leave them in for a lot of basil flavor!) and use a hand-held immersion blender to purée until the soup until it is completely smooth. (If you don't have an immersion blender, you can use a regular blender. Be careful, the soup will be very hot.)
  • Stir in the creme fraiche, and season soup to taste with salt and pepper. Serve warm with toasted cheesy baguettes
  • For the Baguette
  • Preheat your oven to 375°F and place some aluminum foil on a baking sheet. Set aside.
  • Slice the baguette into diagonal pieces, about 1 inch thick. Lightly butter the top of each slice of baguette.
  • Sprinkle some Parmesan cheese on top of each piece and place it on the baking sheet.
  • Place in the oven for 15 minutes, or until the cheese is a bit golden.
  • Remove from the oven and place over the top of or on the side of your tomato soup when serving.

Notes

  • Storage: Leftover tomato soup is perfect for packing in a thermos or heating up the next day for a quick lunch. Keep it fresh by storing it in an airtight container in the refrigerator, for up to 5 days.
  • Reheat: Reheat on the stove over low to medium heat, or in your Instant Pot using the lowest Sauté setting.
  • Frozen: Instant Pot tomato soup can also be frozen for up to 3 months. If you do this, leave out the creme fraiche and add it when you reheat the soup. Thaw in the fridge before reheating.
  • Tomatoes: Substitute a 28 ounce can of diced tomatoes for an extra-easy prep. San Marzano are especially sweet.
  • Creme Fraiche: I love using crème fraîche in tomato soup to add a great creaminess. However, you can also use some heavy cream or sour cream!
  • Vegetarian/Vegan: This dish is easy to make vegetarian or vegan. Just replace the chicken stock with vegetable stock or broth, and replace the creme fraiche with your favorite non-dairy whipping cream or sour cream.

Nutrition

Serving: 1, Calories: 641kcal, Carbohydrates: 63g, Protein: 22g, Fat: 35g, Saturated Fat: 18g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 1215mg, Fiber: 7g, Sugar: 15g

Categories:

More Classic Soup Recipes

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Recipe Rating




2 Responses

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.