Creamy Easy Instant Pot Tomato Soup

You will absolutely love this recipe for Creamy Instant Pot Tomato Soup. This soup is thick, creamy and utterly luxurious, yet it is made with just a few everyday pantry staples.

And since it is made with absolutely no oil at all, it is just the thing for those following a healthy eating plan. Ps there is one thing that makes this the BEST Tomato Soup ever. And that is adding on some almond butter – makes this soup sooooo creamy and velvety.

If you do skip the almond butter and chopped nuts, this Instant Pot Tomato Soup contains ZERO WW Blue Plan Smartpoints. Yeap. Just as easy and healthier as Instant Pot Cauliflower Soup and Instant Pot Lentil Soup.

This Instant Pot Tomato Soup is also really versatile. Perfect to pack for when you want a warm and comforting lunch on the go. But you can also serve it up with some crusty bread or a side salad for a quick and easy supper or a cosy winter weekend brunch.

Why You’ll Love This

• Easy – it’s incredibly simple to prepare with 5 mins of prep.
• Family favourite – the whole family love this comfort food classic!
• Filling – filling and makes a filling and comforting main dish.
• Affordable – Made from everyday budget friendly ingredients.
• Dietary needs – vegan, gluten-free, low carb, Keto, Paleo, W30 and oil free.

Tools Needed

• An awesome Instant Pot.
• The best Instant Pot accessories.
• Handy measuring cups and spoons.
• Immersion blender or blender.
• A saucepan if you want to cook it on the stove.
• Best ever sea salt flakes.
• Meal prep containers for storing leftovers.

So, are you ready to learn just how easy it is to make tomato soup in the Instant Pot? Gather up your ingredients and I will show you….

How To Make Instant Pot Tomato Soup

Get the complete ingredients list and instructions from the recipe card below.

1. Add all of the ingredients to the Instant Pot insert.
2. Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
3. Select Pressure Cook or Manual, high pressure for 5 minutes.
4. When finished, allow for a full natural pressure release (NPR).
5. Allow soup to cool, then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transfer the soup to a blender.
6. Dish up into bowls and top with toasted nuts (if desired), and serve.

Make This On The Stovetop

1. Add all ingredients to a large pot.
2. Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
3. Serve as is, or blend using either an immersion blender or transfer the soup to a blender.
4. Dish up into bowls, top with toasted nuts (if desired) and serve.

Recipe Tips

• If using whole canned tomatoes, you will need to blend the soup.
• It is easy to vary the spices to suit your taste. Try adding some curry powder, cumin or coriander. Or use even more basil for classic herb flavour.
• Add more stock if you want a thinner soup, and less stock if you prefer it thicker.
• Since this tomato soup is made with no oils, it is a super healthy choice suitable for a wide range of dietary needs.

Delicious Variations

• Vary the herbs – you can use fresh cilantro or sage instead.
• Swap the broth – you can use Chicken broth or beef broth instead if not vegan.
• Add sweetness – feel free to add some maple syrup or honey to taste.
• Add extra heat – a dash of hot sauce, chipotle, red pepper flakes or cayenne will add that little extra heat if you prefer.

Meal Prep With Pressure Cooker Tomato Soup

One of the best things about this pressure cooker tomato soup is that it is a true ‘dump and start’ recipe. This makes it suuuuuuch a great meal prep solution since you can easily whip up a batch whilst doing other things.

I have even been known to make multiple batches in a row then store some in the fridge for the coming week and the rest in the freezer for later. Because having healthy, hearty and delicious soup at the ready is a huge stress relief for those busy days…and weeks. #amiright?

Storage

Store

• Store – Make ahead, cool and referigerate in an airtight container for up to 3 days.
• Freeze – Transfer into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store your Instant Pot Tomato Soup in the freezer for 3 months.
• Thaw – Thaw overnight in the fridge. For a faster thaw, you can place the soup into a microwave and thaw according to the microwave’s instructions.
• Reheat – Transfer thawed tomato soup into a microwave-safe bowl and reheat in a microwave. Or reheat in a saucepan over low to medium heat.

FAQs

Serving Suggestions

• For the ultimate comfort food combination, serve a bowl of this with a crunchy Air Fryer Grilled Cheese Sandwich.
• Or, pair up this with a Perfect Instant Pot Baked Potato.
• And if not vegan, this with Frozen Air Fryer Pizza, Air Fryer Frozen Chicken Wings, and Crunchy Healthy Turkey Salad is just lovely alongside a cup of this.

More Great Instant Pot Soup Recipes

• Hearty Instant Pot Potato Soup.
• Instant Pot Moroccan Split Pea Soup.
• Vegan Instant Pot Ramen.
• Hungarian Goulash Instant pot (if not vegan)
• Instant Pot Lamb Stew.
• Instant Pot Corn Chowder.
• Instant Pot Lentil Soup.

Weight Watchers Points

A serving of Tomato Soup Instant Pot made with almond butter contains 2 Blue Plan Points. But if you omit the almond butter, Instant Pot Tomato Soup contains 0 Blue Plan Points.

**Instant Pot Tomato Soup Video 1**

Thank you for reading my Pressure Cooker Tomato Soup recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, Crockpot recipes and more. Thanks for supporting Recipes from a Pantry, food blog

Originally published Jan 2019.

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