If you love your Instant Pot/pressure cooker, take it to a whole other level with this crazy simple Instant Pot Cream of Tomato Soup!
It’s delicious, hearty, and oh-so-flavorful! (Stovetop and slow cooker cooking instructions included too.)
Instant Pot Cream of Tomato Soup – Simple, Delicious, and Filling
To say I love my pressure cooker may be an understatement, lol. I’m the type of person who’s always up for a challenge, and so I’m constantly looking for ways to throw a recipe at my Instant Pot to see how it performs.
Let me tell you…it has an almost perfect track record of producing deliciousness. (I have a cinnamon apple recipe to share soon that is absolutely amazing, but after 3 tries to get my instant pot to come to pressure with the apples, I finally gave up and did them on the stovetop.)
My latest and greatest soup that it created?
This Instant Pot Cream of Tomato Soup.
I always liked tomato soup, but I LOVE this easy tomato soup recipe.
There’s just something about how creamy it is that had me taking bite after bite only to realize that my bowl was empty before I even realized it. (No worries, I’ll happily eat two bowls of soup with no issue!)
Want to learn how to make Tomato Soup in the Instant Pot? Read on…
What Makes this Instant Pot Cream of Tomato Soup SO AMAZING?
One little ingredient takes this soup over the top in flavor.
And that ingredient is….*drumroll please*….heaving whipping cream.
Yep, you read it here first, folks. If you want your soup to be creamy, sweet, and ah-mazing, you gotta add the cream.
This soup is perfect for chilly days, book reading afternoons, and fun family game nights as well. Don’t forget to pair it with a rocking grilled cheese (like my Grilled Cheese with Avacado or Tomato Sandwich) or garlic toast as well!
Is this Cream of Tomato Soup a Bisque?
I did not think this soup qualified as a bisque as I like my tomato soup just a little bit chunky and the difference between a soup and a bisque (other than a bisque being traditionally seafood) is that the true definition of bisque is that it is super smooth and creamy. That means no tomato solids and a significant amount of cream.
I purposefully leave some of the smaller tomato pieces in my soup for texture and extra fiber, but if you like yours super creamy, you can use a regular or handheld immersion blender and then a fine-mesh sieve to strain out any leftover tomato pieces to get that super-smooth texture.
Ingredients in Cream of Tomato Soup
If you’re heading to the store, these are the ingredients to add to your list.
(Ingredients at a glance, full ingredient are found in the printable recipe card at the bottom of the post)
- Butter | I like to use salted, but unsalted is fine too, just add a bit of salt to your soup instead.
- Onion | I recommend a white onion for this recipe
- 1 can tomatoes, crushed (28oz) | Unflavored crushed tomatoes are what I use, but feel free to punch up the flavor with a fire-roasted variety if you wish.
- 1 can diced tomatoes (14 oz) | If you use a flavored variety for the bigger can, make sure this can is plain. (or vice-versa.)
- Tomato paste | I like to buy tomato paste in the tube, so it lasts longer when you just need a small amount. You can also freeze leftover tomato paste.
- Herbs | garlic powder, smoked paprika, dried thyme, dried basil. You can use fresh garlic if you have it on hand- you’ll need 2 cloves. Make sure your dried herbs are fresh for the best results. (that 15-year old bottle of dried basil isn’t going to provide much flavor, lol.)
- Heavy whipping cream | You can definitely substitute half n half for the cream, it will still be delicious, just not as rich and decadently delicious, but I don’t recommend regular milk.
How to Make Cream of Tomato Soup in the Pressure Cooker
(Printable Recipe Card at the bottom of the post.) You’ll love how easy this is to make!
- Start the Instant Pot by pressing the saute button. Melt the butter in the pot and add the onions. Saute for 2 minutes.
- Add the tomatoes, broth, tomato paste, garlic powder, thyme, basil, and smoked paprika.
- Place the lid on the pot and turn the toggle into the sealing position. Press manual, high pressure for 5 minutes.
- Do a 10-minute natural release then release the remaining pressure with a quick-release until the pin drops. Open carefully and give the soup a stir.
- With an immersion blender, blend all the chunky tomatoes and onions until your tomato sou reaches the desired consistency. Alternatively, you can use your blender but be very careful in blending hot liquids in the blender! (remove the center plastic cup from the top of the lid and cover with a clean towel to let steam escape)
- Optional step: for a very smooth soup, you can strain out the solids with a fine-mesh strainer. (personally, I like my soup a little on the “chunky side.”)
- Add the cream and give a final stir. Serve with garlic toast and enjoy!
How to Make Cream of Tomato Soup on the Stove Top
Don’t have a pressure cooker yet, but still want to make this soup? It’s actually just as easy…
- Saute the onions in a large saucepan.
- Add all the ingredients except the cream, salt, and pepper. Bring the tomato soup to simmer.
- Stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer over low for about 10 minutes, stirring occasionally.
- Use a blender or immersion blender to puree the soup. For a super smooth bisque-like soup, you can strain out solids if desired.
How to Make Cream of Tomato Soup in the Slow Cooker
To make the cream of tomato soup in the slow cooker:
- Add all of the ingredients except for the heavy cream to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Puree the soup with an immersion blender. If you don’t have an immersion blender, you can use a regular blender and puree in smaller batches.
- Be sure to take care as the soup will be hot! Stir the heavy cream and serve.
FAQ’s + Tips
Can You use Fresh Tomatoes To This Instant Pot Cream Of Tomato Soup Recipe?
Definitely! And as a matter of fact, that would probably taste even more amazing than canned tomatoes. You could easily replace the 14 oz can of diced tomatoes with 14 oz of Freshly diced tomatoes. But, if you are making this in winter, you may be hard-pressed for fresh tomatoes from your garden (unless you’re a canner, then go you! You rock!) and have to substitute for store-bought ones instead.
I am trying to cut calories, can I leave out the cream?
Yes, you can leave the cream out of this recipe. It will still be quite yummy, you could also use half n half to cut down on the fat and calories and still get a nice creamy soup.
How long will this Cream of Tomato Soup last in the fridge?
Stored in the refrigerator, this soup recipe will last 2 to 3 days in an air-tight container.
Can I Freeze the Leftovers?
You can freeze this tomato soup in an airtight, freezer-safe container for 3 to 6 months. Thaw the soup overnight in the refrigerator before reheating.
Can I make a double batch?
Of course, if you double the recipe, I would add an extra 4 minutes to the cooking time.
Is this recipe Vegan?
As written, this Instant Pot Tomato Soup recipe is not vegan, but you could sub the chicken broth for an approved veggie broth and stir in some homemade unsweetened cashew milk or cashew cream.
Other soup recipes you may enjoy:
Pressure Cooker Recommendations
Don’t have a pressure cooker, but been thinking about getting one? I suggest looking at these:
- Cuisinart 6 quart pressure cooker
- Instant Pot 8 quart (If I didn’t already have one I would get the 8qt one in a heartbeat- I want that yogurt function!!)
- Fagor 8 qt pressure cooker
- Pressure Cooker Meals: Recipes, Tips, and Explanations
(I currently use the Power Pressure Cooker XL, but if I were to buy a second one, I would go with the 8 qt Fagor or 8 qt Instant Pot – my current cooker works fine, but I feel like I have to “hack the presets” to cook any recipe, not in the book that came with the appliance.) *update: I caved on prime day and bought the 8 qt Instant Pot!
Let me know what you think!Print
If you love your Instant Pot, take it to a whole other level with this crazy simple Instant Pot Cream of Tomato Soup! Delicious, hearty and flavorful!
- 2 tbsp butter
- ½ onion, diced
- 1 can tomatoes, crushed, 28 oz
- 1 14 oz can tomatoes, diced, drained
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp thyme, dried
- 1 tsp dried basil
- 1 cup chicken broth
- ½ c heavy whipping cream
- salt and pepper to taste
- Start the Instant Pot by pressing the saute button
- Melt the butter in the pot and add the onions. Saute 2 minutes.
- Add the tomatoes, broth, tomato paste, garlic powder, thyme, basil, and smoked paprika
- Place the lid on the pot and turn the toggle into the sealing position
- Press manual, high pressure for 5 minutes.
- Let it do a natural release for 10 minutes and then release the remaining pressure with a quick release until the pin drops.
- Open carefully and give it a stir.
- With an immersion blender, blend all the chunky tomatoes and onions until smooth. Alternatively, you can use your blender but be very careful in blending hot liquids in the blender! (remove the center plastic cup from the top of the lid and cover with a clean towel to let steam escape)
- Optional step: for a very smooth soup, you can strain out the solids with a fine mesh strainer. (personally, I like my soup a little on the “chunky side.”)
- Add the cream and give a final stir.
- Serve with garlic toast and enjoy!
Optional step: for a very smooth soup, you can strain out the solids with a fine mesh strainer.
- Serving Size: 1/4 recipe
- Calories: 273
- Fat: 18
- Carbohydrates: 21
- Fiber: 4
- Protein: 7
Keywords: tomato, soup,