Instant Pot creamy tomato soup turns fresh tomatoes into a flavorful soup in no time! Serve with Parmesan baguette or grilled cheese for a simple but delicious dinner.

Bowl of Instant Pot creamy tomato soup next to a spoon and slice of baguette.

Instant Pot Creamy Tomato soup is a simple but delicious soup that’s made with plenty of summer flavor! The soup uses fresh tomatoes and fresh basil for plenty of bright flavor.

The soup is easy to make, and it makes a comforting meal. Serving it with Parmesan baguette slices or grilled cheese for an easy dinner.

Ingredient notes

Ingredients for tomato soup in dishes.
  • Olive oil: Or a similar neutral oil.
  • Garlic: Feel free to use more or less depending on your tastes.
  • Onion
  • Carrots
  • Red pepper
  • Fresh tomatoes
  • Tomato paste
  • Chicken stock: Or chicken broth.
  • Basil: If you don’t have fresh basil leaves, you can use 1-2 teaspoons of dried basil.
  • Sour cream: Or plain, nonfat Greek yogurt or heavy cream.
  • Celery salt

How to make Instant Pot creamy tomato soup

Onion pouring into an instant pot and cooking.

Step 1: Press sauté. Add olive oil once it’s hot.

Step 2: Add the garlic and onion, and sauté for 2 -3 minutes, stirring regularly, until the onion is softened.

Tomato and red pepper cooking in an instant pot.

Step 3: Add in the carrots and cook, stirring constantly, for an additional 2 minutes.

Step 4: Stir in the red bell pepper, diced tomatoes, celery salt and pepper to taste.

Chicken broth and tomato paste pouring into an instant pot.

Step 5: Pour in the chicken stock and top with tomato paste. Mix until combined and add the basil leaves.

Step 6: Close the lid and set to high pressure for 15 minutes. Do a controlled quick release once the cooking time is done.

Immersion blender blending tomato soup and spoon stirring in cream.

Step 7: Use a hand held immersion blender to purée until the soup is completely smooth. If you don’t have an immersion blender, you can blend the soup using a regular blender. Adjust the seasoning to taste.

Step 8: Stir in the sour cream.

Slices of baguette topped with parmesan cheese on a foil lined baking tray.

Step 9: Meanwhile, prepare your baguettes.

Step 10: To make the baguette, preheat your oven to 375 F and place aluminum foil on a baking sheet.

Step 11: Cut the baguette into diagonal pieces, about 1-inch thick.

Step 12: Sprinkle some Parmesan cheese on top of each piece and place it on the baking sheet.

Step 13: Place in the oven for 15 minutes, or until the cheese is a just beginning to turn golden brown.

Step 14: Remove from the oven and serve with the soup.

Instant pot creamy tomato soup in a bowl next to two slices of baguette.

Recipe FAQs

Can I make this soup vegetarian?

You can! You can use vegetable stock in place of the chicken broth to make the soup vegetarian.

Can I make the soup vegan?

You can! You can use vegetable broth in place of the chicken broth and a sour cream substitute like Tofutti, a plain dairy-free yogurt alternative, or coconut milk.

Can I freeze the soup?

You can! Let the soup cool to room temperature before freezing. Place in a freezer-safe container, and freezer for up to 2 months.

A slice of cheese topped baguette in a bowl of tomato soup.

Serving suggestions

The soup can be served with a number of sides. It goes well with grilled cheese sandwiches or cheese sandwiches. It can be topped with croutons, a little fresh basil, or served with toasted baguette slices.

Storage

Store any leftover soup in an airtight container in the refrigerator. The leftover soup will keep for up to 4 days.

More Instant Pot recipes!

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Bowl of Instant Pot creamy tomato soup next to a spoon and slice of baguette.
5 from 2 votes

Instant Pot Creamy Tomato Soup

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 19 minutes
Time to Pressure: 10 minutes
Total Time: 44 minutes
Instant Pot creamy tomato soup turns fresh tomatoes into a flavorful soup in no time! Serve with Parmesan baguette or grilled cheese for a simple but delicious dinner.

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 cup diced yellow or white onion
  • 3 carrots peeled and chopped
  • 1/2 cup diced red pepper
  • 2 pounds tomatoes about 5 large tomatoes, diced
  • ¼ teaspoon celery salt
  • Pepper to taste
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 8 – 9 fresh basil leaves
  • 3 ounces sour cream
  • Garnish with thyme basil, and a toasted baguette topped with Parmesan cheese.
  • Optional
  • 1 small Baguette approximately 9 – 10 1-inch slices
  • ¾ cup shredded Parmesan cheese

Instructions
 

  • Press sauté.
  • Add olive oil once it’s hot.
  • Add the garlic and onion, and sauté for 2 -3 minutes, stirring regularly, until the onion is softened.
  • Add in the carrots and cook, stirring constantly, for an additional 2 minutes.
  • Stir in the red bell pepper, diced tomatoes, celery salt and pepper to taste.
  • Pour in the chicken stock and top with tomato paste.
  • Mix until combined and add the basil leaves.
  • Close the lid and set to high pressure for 15 minutes.
  • Do a controlled quick release once the cooking time is done.
  • Use a hand held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can blend using a regular blender.
  • Stir in the sour cream.
  • Adjust the seasoning to taste. If you'd like a thinner soup, add additional broth.
  • Meanwhile, prepare your baguettes.
  • To make the baguette, preheat your oven to 375 F and place aluminum foil on a baking sheet.
  • Cut the baguette into diagonal pieces, about 1-inch thick.
  • 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 serve with the soup.

Notes

  • Olive oil: Or a similar neutral oil.
  • Garlic: Feel free to use more or less depending on your tastes.
  • Chicken stock: Or chicken broth.
  • Basil: If you don’t have fresh basil leaves, you can use 1-2 teaspoons of dried basil.
  • Sour cream: Or plain, nonfat Greek yogurt or heavy cream.
  • Nutrition values are estimates and include both the soup and the baguette slices. 

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 55g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 1029mg | Potassium: 1035mg | Fiber: 7g | Sugar: 16g | Vitamin A: 10563IU | Vitamin C: 63mg | Calcium: 310mg | Iron: 4mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Soup
Cuisine: American
Keyword: Instant Pot creamy tomato soup, Instant Pot creamy tomato soup recipe, Instant Pot tomato soup using fresh tomatoes

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Bowl of Instant Pot creamy tomato soup next to a spoon and slice of baguette.

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5 from 2 votes (2 ratings without comment)

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