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.
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
- 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
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.
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.
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.
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.
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.
Recipe FAQs
You can! You can use vegetable stock in place of the chicken broth to make the soup vegetarian.
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.
You can! Let the soup cool to room temperature before freezing. Place in a freezer-safe container, and freezer for up to 2 months.
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.
Instant Pot Creamy Tomato Soup
Equipment
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
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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