• Skip to main content
  • Skip to primary sidebar

Flavor Mosaic logo

  • Home
  • About Me
  • Creative Recipes
    • Breakfast / Brunch
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
      • Vegetarian
      • Dinner in Under 30 Minutes
      • Slow Cooker
    • Desserts
    • Appetizers
    • Side Dishes
      • Grains
      • Legumes
      • Pasta
      • Potatoes
      • Vegetables
    • Soups / Salads
      • Green Salads
      • Pasta Salads
      • Potato Salads
      • Soup
    • Cuisine
      • American
      • Asian
      • Cajun
      • French
      • German
      • Italian
      • Mediterranean
      • Mexican Recipes
    • Seasonal Recipes
      • Christmas
      • Cinco De Mayo
      • Easter Recipes
      • Fall Recipes
      • Game Day
      • Halloween
      • Holiday Baking
      • Holiday Leftover Recipes
      • July 4th
      • Mardi Gras
      • New Years
      • St Patrick’s Day
      • Summer
      • Thanksgiving
      • Thanksgiving Desserts
      • Thanksgiving Sides
      • Winter Recipes
    • Seasoning Mixes
  • Instant Pot Recipes
    • Instant Pot Beef Recipes
    • Instant Pot Chicken Recipes
    • Instant Pot Soups
  • Southern Recipes
  • Tex-Mex Recipes

Home » Creative Recipes » Soups / Salads » Soup » Instant Pot Creamy Tomato Soup

Overhead view of Instant Pot Creamy Tomato Soup in a white bowl with a baguette on the side.

Instant Pot Creamy Tomato Soup

BY: Michele
PUBLISHED: Sep 21, 2022
3 Reviews / 4.7 Average
Jump to Recipe
Pin SaveSaved!
This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe Print Recipe

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.

Close up photo of creamy tomato soup with chopped basil in a white soup bowl with a baguette with parmesan cheese in the back and a lavender napkin in the upper left.

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.

Overhead view of 2-1/2 bowls of soup with a partial view of parmesan cheese covered baguettes with a lavender napkin in the upper left, herbs in the upper left, and individual white bowls of salt and pepper in the lower left of the photo.
Table of Contents
  • Why You’ll Love This Recipe
  • Why This Recipe Works
  • What You’ll Need To Make This Recipe
  • Equipment
  • Ingredients
  • How To Make Tomato Soup
  • Recipe Tips
  • What To Serve With This Recipe
  • FAQs
  • More Soup Recipes
  • Recipe
  • Reviews
Overhead view of tomato soup with cream mixed in and topped with chopped basil.

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.
High side view of tomato soup with cream and chopped basil and pepper in a white bowl on a white plate wtih a soup spoon. 2 bowls of soup in the back, and a partial view of a plate with parmesan baguettes.

What You’ll Need To Make This Recipe

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Cutting Board
  • Chef’s Knife
  • Instant Pot
  • Immersion Blender
  • Food Processor / Blender

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.

Overhead view of individual bowls of labeled ingredients for tomato soup on a white marble background.
  • 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

6-photo collage showing the first 6 steps of how to make Instant Pot Tomato Soup.
  1. Turn your IP onto sauté. Add some olive oil once it is hot.
  2. Add the garlic and onion, and saute for 2 -3 minutes until the onion is a bit brown.
  3. Add in the carrots and mix.
  4. Stir constantly and let them cook for another 2 minutes.
  5. Add the red bell peppers, diced tomatoes
  6. Add the tomato paste.
6-photo collage of second 6 steps to make Instant Pot Tomato Soup.
  1. Add the celery salt.
  2. 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.
  3. Pour in the chicken stock and tomato paste.
  4. Mix until combined.
  5. Add the basil leaves.
  6. Close the lid and set it to HIGH pressure for 15 minutes.
2-photo collage showing sheet covered pan with parmesan covered baguettes.
  1. Meanwhile, prepare your baguettes.
  2. Preheat your oven to 375 degrees and place some aluminum foil on a baking sheet.
  3. Cut your baguette into diagonal pieces, about 1 inch thick.
  4. Sprinkle Parmesan cheese on top of each piece and place it on the baking sheet.
  5. Place in the oven for 20 minutes or until the cheese is golden.
  6. Remove from the oven and place over the top of or on the side of your tomato soup when serving.
6-photo collage showing the last 6 steps of how to make Instant Pot Tomato Soup.
  1. 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.
  2. Remove the basil leaves from the soup.
  3. 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.
  4. Add in the sour cream.
  5. Stir the sour cream until it is completely blended through.
  6. 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.
Overhead view of a bowl of tomato soup with a baguette on top of the soup with a sprig of thyme. A lavendar napkin is on the left. A partial view of a 2nd white bowl of tomato soup with basil in the upper left, and a 3rd white bowl of soup in the bottom right corner with a parmesan covered baguette.

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.
Overhead view of a white bowl with tomato soup with cream stirred in and topped with chopped basil. A parmesan covered baguette is next to the soup on the white plate. A small bowl of salt is in the upper right.

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.

Overhead view of multiple bowls of soup on a purple - gray cement looking background, with small bowls of salt and pepper.

More Soup Recipes

  • Beer Cheese Soup
  • Butternut Squash Soup
  • Instant Pot Corn Chowder

If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:

Facebook | Twitter | Pinterest | BlogLovin | Instagram

Recipe

Print Pin Save Saved!
4.67 from 3 votes

Instant Pot Tomato Soup Recipe

This creamy Instant Pot Tomato Soup is much faster than a slower cooker, and it brings out the full flavors of the fresh tomatoes, basil, onions, and garlic, and the sour cream adds richness and creaminess.
Course Soup
Cuisine American
Keyword Creamy Tomato Soup, Instant Pot Creamy Tomato Soup, Instant Pot Tomato Soup, Tomato Soup
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Pressure Release 10 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 194kcal
Author Michele @ Flavor Mosaic

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.
Prevent your screen from going dark

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.

Notes

  • 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.

FAQs

Can I Freeze Tomato Soup?

Pour your soup in an airtight container and place 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 through.

How Do I Store Tomato Soup?

Store in an airtight container in the refrigerator.

How Long Does Tomato Soup Last In The Fridge?

Tomato soup in an airtight container will last 3 to 4 days in the refrigerator.

How Do I Thicken Tomato Soup?

You have a few options to thicken soup. If your tomato soup is too thin, the first option is to add some tomato paste to the soup.
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 a couple of minutes so the soup will simmer and the simmering will thicken the soup.

Nutrition

Calories: 194kcal | Carbohydrates: 14g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 421mg | Potassium: 597mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7078IU | Vitamin C: 37mg | Calcium: 204mg | Iron: 1mg

Filed Under: American, Budget-friendly, Comfort Food, Custom 3 Featured Posts, Dinner Recipes, Fall Recipes, Instant Pot Recipes, Instant Pot Soups, Lunch, Soup, Soups / Salads, Summer Recipes

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Erin says

    September 21, 2022 at 1:08 pm

    Yum! This is such an easy, delicious recipe. So quick to make too!

    Reply
  2. Abby says

    September 21, 2022 at 2:32 pm

    This tomato soup was so creamy and way better than the canned kind. Will make again!

    Reply
  3. Jan says

    September 21, 2022 at 6:51 pm

    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.

    Reply
    • Michele says

      September 21, 2022 at 7:10 pm

      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.

      Reply
4.67 from 3 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
Read More…

Follow Me

Follow FlavorMosaic on Facebook Follow @FlavorMosaic on Instagram Follow FlavorMosaic on Pinterest Follow @FlavorMosaic on Twitter Subscribe to FlavorMosaic's RSS Feed

Search Flavor Mosaic

Logos of websites that have featured recipes from FlavorMosaic.com

Newest Recipes

  • Creamy Cucumber and Onion Salad
  • Blueberry Hand Pies: A Classic Summer Recipe
  • Lemon Blueberry Coffee Cake Recipe
  • Old Fashioned Creamed Peas and Potatoes
Copyright © 2013-2025 Flavor Mosaic · All Rights Reserved. FLAVOR MOSAIC™ IS A TRADEMARK OF MICHELE FEUERBORN · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.