Instant Pot Tomato Soup is an easy twist on a classic comfort food! This recipe has all the flavors and gives this classic soup a slow-simmered taste in less time.
Our family loves it with grilled cheese or on its own. It’s perfect for busy weeknights or lazy weekends when you want something warm and comforting.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
This tomato soup recipe is delicious. I especially loved the convenience of making this in the Instant Pot in under 30 minutes, but it had the same flavor profile had I let it simmer all day in the slow cooker. It is super easy to prepare, and after a quick sauté of the onions to enhance the dish with extra depth and flavor, I highly recommend this.
You can freeze the leftovers (yay!), making it an excellent option for meal prep fans. It tastes incredible the next day (even better the day after!)—perfect for “fast food” on a chilly day. Reheat a bowl at your desk or enjoy a quick lunch or dinner.
how to make instant pot tomato soup
Use the Instant Pot sauté function and sauté onion in 1 TBSP butter for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring. Turn off the sauté function.
Add all of the ingredients except for the heavy cream to the instant pot.
Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Add the heavy cream, and puree the soup with an immersion blender. Puree the soup in 3-4 batches in a regular blender and return to the Instant Pot.
Taste the soup, and add extra spices to taste. Additionally,you can simmer the soup or serve at the temperature it is.
Recipe Tips & Variations
how to make tomato soup in the slow cooker
Sauté onion for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring. Put into the slow cooker. Add the remaining ingredients in slow cooker; except the heavy cream.
Turn on slow cooker to high and cook for 3-4 hours. If you are cooking on low cook 6-8 hours.
Pour 1/2 of the slow cooker into a blender and blend until smooth, repeat with the remaining 1/2 of the soup.
Pour all of the soup back into the slow cooker, add heavy cream and serve immediately or keep warm until ready to serve.
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Tomato Soup Recipe
Ingredients
- 56 ounces canned whole tomatoes
- 14.5 ounces canned tomato sauce
- 1 cup diced shallots or yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 cup chicken broth
- 1/2 cup heavy cream or half-n-half
Instructions
- Use the Instant Pot sauté function and sauté onion in 1 TBSP butter for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring. Turn off the sauté function.
- Add all of the ingredients except for the heavy cream to the instant pot.
- Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
- Add the heavy cream, and puree the soup with an immersion blender. Puree the soup in 3-4 batches in a regular blender and return to the Instant Pot.
- Taste the soup, and add extra spices to taste. Additionally,you can simmer the soup or serve at the temperature it is.
