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 minutesminutes
Cook Time25 minutesminutes
Total Time40 minutesminutes
Ingredients
For the Tomato Soup:
2tablespoonsolive oil
2garlic cloves, minced
1yellow onion, diced
3carrots, diced
1small red bell pepper, seeded and diced
5large tomatoes, diced (about 2 lbs)
1tablespoontomato paste
1cupchicken stock
10fresh basil leaves
⅓cupcrème fraîche, or sour cream
Salt and freshly cracked black pepper, to taste
Optional Parmesan Baguette Toasts:
1small Baguette
4tablespoonssalted butter, softened
1cupshredded Parmesan cheese
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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.