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

Cook Time 15

Pressure Release 10

Total Time 40

Servings

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.

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