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Creamy Instant Pot Tomato Soup is made with fresh tomatoes, fresh basil, and sour cream (or coconut milk for non-dairy) for a hot creamy tomato soup to serve with toasted baguettes covered in parmesan cheese.
You could pair this creamy tomato basil soup with grilled cheese sandwiches for a nice lunch or light dinner.
Whether served before dinner or for lunch with a grilled cheese sandwich, this tomato soup recipe will likely become a family favorite, absolutely one of the best Soup Recipes.
Table of Contents
Why You’ll Love This Recipe
- Instant Pot. The Instant Pot electric pressure cooker makes the food taste so good, yet it cooks in a fraction of the time as it would in a slow cooker.
- Creamy. This tomato soup is so creamy you’ll almost think it is a tomato bisque, yet this uses chicken broth or vegetable broth, so it is still considered a soup.
- Flavor. With fresh tomatoes, basil, onions, garlic, celery salt, carrots, and red bell peppers, this tomato soup is loaded with flavor!
Why This Recipe Works
- Tried and True Recipe. This recipe has been tested many times with great results.
- Instructions with Photos. Easy instructions with step-by-step photos to make the recipe easy to follow.
What You’ll Need To Make This Recipe
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Olive Oil – You can also use avocado oil or your favorite oil.
- Garlic – While I recommend starting with garlic cloves and chopping them yourself, you can use pre-minced garlic to save time.
- Onion – I used a Vidalia onion, but you can use white or yellow onion.
- Carrots – Sliced carrots will be needed for this recipe.
- Red Pepper – You’ll need one red pepper, chopped.
- Fresh Tomatoes – You can use heirloom tomatoes, san Marzano tomatoes, Roma tomatoes,
- Tomato Paste –
- Chicken Broth - or Chicken Stock – or vegetable broth or vegetable stock if you want to make a vegan version of this delicious soup.
- Fresh Basil leaves – or other fresh herbs
- Sour cream
- Celery salt
- Black Pepper
- Baguette
- Parmesan cheese.
How To Make Tomato Soup
- Turn your IP onto sauté. Add some olive oil once it is hot.
- Add the garlic and onion, and saute for 2 -3 minutes until the onion is a bit brown.
- Add in the carrots and mix.
- Stir constantly and let them cook for another 2 minutes.
- Add the red bell peppers, diced tomatoes
- Add the tomato paste.
- Add the celery salt.
- Add salt and pepper to taste. Scrape the bottom of the pot to ensure there are no bits of food stuck to the bottom of the pot.
- Pour in the chicken stock and tomato paste.
- Mix until combined.
- Add the basil leaves.
- Close the lid and set it to HIGH pressure for 15 minutes.
- Meanwhile, prepare your baguettes.
- Preheat your oven to 375 degrees and place some aluminum foil on a baking sheet.
- Cut your baguette into diagonal pieces, about 1 inch thick.
- Sprinkle Parmesan cheese on top of each piece and place it on the baking sheet.
- Place in the oven for 20 minutes or until the cheese is golden.
- Remove from the oven and place over the top of or on the side of your tomato soup when serving.
- After the soup has finished its 15-minute High-Pressure cooking, for the pressure release, do a Natural Release for 10 minutes, and after 10 minutes and then do a quick release (move the pressure valve from the sealing position back to the venting position to release any remaining pressure), and when the pressure has been released, carefully remove the lid.
- Remove the basil leaves from the soup.
- Use a handheld immersion blender to purée. Puree until the soup is completely smooth. You can use a regular blender if you don't have an immersion blender.
- Add in the sour cream.
- Stir the sour cream until it is completely blended through.
- Give the soup a taste and adjust; whether you want it a bit thinner, you can add more chicken broth or adjust any salt or pepper.
Recipe Tips
- Scrape The Bottom of The Pot. It is important not to skip this step. Otherwise, it could cause a burn notice because the food on the bottom of the pot would burn on the bottom, and you would have to throw out this batch.
- Chunky Soup. If you prefer a chunky tomato soup, skip the step that uses an immersion blender to blend the soup.
What To Serve With This Recipe
- Grilled Cheese Sandwich – This is a pizza grilled cheese sandwich with pepperoni.
- Olive Garden Bread Sticks – The Copycat Olive Garden Bread Sticks recipe will go perfectly with this soup.
- Asiago Cheese Focaccia – An Italian bread with fresh herbs and asiago cheese that will go well with this tomato soup.
- Chopped Vegetable Salad – Fresh, crisp salad greens with fresh vegetables pair well with tomato soup.
FAQs
Can I Freeze Tomato Soup?
Pour your soup into an airtight container and place it in the freezer. It will last in the freezer for up to 3 months. You can reheat slowly over low heat on the stove until it is heated.
How Do I Store Tomato Soup?
Store in an airtight container in the refrigerator.
How Long Does Tomato Soup Last In The Fridge?
Place the tomato soup in an airtight container. It will last 3 to 4 days in the refrigerator.
How Do I Thicken Tomato Soup?
You have a few options to thicken the soup. If your tomato soup is too thin, the first option is to add some tomato paste.
A second option is to add some cream. This will thicken it as well as make it creamy.
The third option is to put it on saute mode for a couple of minutes so the soup will simmer and the simmering thickens it.
More Soup Recipes
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Recipe
Ingredients
- 2 Tablespoons Olive Oil
- 2 cloves Garlic minced
- ¾ yellow onion diced
- 3 carrots chopped
- ½ Red bell pepper diced
- 5 large Tomatoes (about 2 lbs, diced)
- 1 Tablespoon Tomato Paste
- 1 cup Chicken stock
- 8 – 9 fresh Basil leaves
- 1/2 cup Sour cream
- ¼ teaspoon Celery salt
- Pepper to taste
Optional:
- 1 small Baguette (approximately 9 – 10 1 inch slices)
- ¾ cup shredded Parmesan cheese.
Instructions
- Turn your IP onto sauté. Add about 2 tablespoons of olive oil once it is hot.
- Add the garlic and onion, and saute for 2 -3 minutes until the onion is a bit brown.
- Add in the carrots and mix. Stir constantly and let them cook for another 2 minutes.
- Add the red bell pepper, diced tomatoes, celery, and salt and pepper to taste. Pour in the chicken stock and tomato paste. Mix until combined and add the basil leaves.
- Close the lid and set it to HIGH pressure for 15 minutes. Release the vent once it's done. Let all of the steam go and open your Instant Pot. Meanwhile, prepare your baguettes. (See instructions below.)
- Remove the basil leaves and use a handheld immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.
- Give the soup a taste and adjust, whether you want it a bit thinner, you can add more chicken broth, or adjust any salt or pepper.
Baguette:
- Preheat your oven to 375 degrees and cover a baking sheet with aluminum foil.
- Cut your baguette into diagonal pieces, about 1 inch thick.
- Sprinkle Parmesan cheese on top of each piece and place it on the baking sheet.
- Place the sheet pan with baguettes in the oven for 20 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.
Erin says
Yum! This is such an easy, delicious recipe. So quick to make too!
Abby says
This tomato soup was so creamy and way better than the canned kind. Will make again!
Jan says
Just wondering if canned whole tomatoes (drained?) could be used. The problem with fresh tomatoes sometimes they are terrible. And are mealy when you cut them up. Thanks. The recipe looks amazing.
Michele says
Yes, you could use canned whole tomatoes. You really would not need to drain them. You might need to reduce the chicken broth a little to offset the additional liquid.