Instant Pot Tomato Soup (Creamy and Easy)

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Creamy, hearty and so comforting, Instant Pot Tomato Soup is made from pantry staples and is healthy dump and start recipe that is made absolutely no oil at all.

Suitable for gluten free, low carb, paleo, keto, vegan, and Whole 30 diets. Post includes Weight Watchers points.

This incredibly easy to make Instant Pot Tomato Soup is thick and utterly luxurious, yet it is made with just a few everyday pantry staples and minimal prep. This household favorite is made in minutes with a secret ingredient makes that makes it irresistible.

Nothing beats homemade soup when you need a comforting, simple and affordable meal and Instant Pot Creamy Tomato Soup surpasses the canned alternative in both flavor and nutritional value. Made with fresh ingredients, homemade tomato soup doesn’t have additives or sneaky ingredients so it tastes great and is good for you too.

And adding in my secret ingredient – aka some almond butter – makes this soup so creamy and velvety. It’s ideal for lunch or dinner and perfect for serving with grilled cheese. But you can also serve it up with some crusty bread or a side salad for a quick and easy supper or a cozy winter weekend brunch.

And since it is made with absolutely no oil at all, it is just the thing for those following a healthy eating plan. Just like Instant Pot Cauliflower Soup, Instant Pot Lentil Soup and Instant Pot Ginger Spinach Soup, pressure cooker tomato soup is easy and good for you.

Why Make This Recipe

  • It’s so easy and affordable – It’s incredibly simple to prepare using affordable pantry ingredients with just 5 minutes of prep.
  • It’s a family favorite – The whole family will love this comfort food classic!
  • It’s filling – This soup makes a hearty and comforting main dish packed with healthy ingredients.
Instant pot quick start guide image
Instant Pot Tomato Soup served in a enamel bowl and topped with sliced almonds and chopped fresh herbs

Ingredient Notes

  • Canned Tomatoes – Using canned tomatoes means you can make this all year round. Use the best quality tomatoes that you can. Feel free to use crushed tomatoes.
  • Green onions – Using green onion or scallions helps this cook quickly. Use onion powder too if you prefer.
  • Vegetable broth – can be traded out for other broths or stocks you have on hand, which could change the overall dish taste. 
  • Basil – the classic addition. Use fresh basil for the best results, but dried basil works too.
  • Seasoning –  this soup gets its great base from garlic, oregano, smoked paprika, salt and ground black pepper. Feel free to use fresh, minced or dried equivalents and add more or less to your taste.
  • Balsamic vinegar – Adds a good depth of flavor to this soup. Don’t skip it. 
  • Almond butter – use smooth almond butter.
  • Olive oil – I prefer to use extra virgin olive oil, but you could use avocado oil or whatever you have on hand. 
  • Optional topping – toasted almonds add flavor and crunch.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

How To Make Instant Pot Tomato Soup

To help you make amazing dinners without stress, I created the Instant Pot Dump & Dash Recipe Book. It includes my best instant pot recipes, tips, a weekly planner, and grocery lists. Just download, print, and impress your family. 😉

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, naturally release the pressure.
  5. Allow soup to cool, then stir and serve as is, or if you prefer a smoother soup, puree the soup by using either an immersion blender or transfer the soup to a regular blender to puree.
  6. Dish up into bowls and top with toasted nuts (if desired), and serve.
image collage showing the steps for making Instant Pot Tomato Soup

How to Make Stovetop Tomato Soup

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

Expert Tips

  • Opt for canned whole tomatoes or crushed tomatoes of good quality, preferably without added sugars or excessive sodium.
  • If using whole canned tomatoes, you will need to blend the soup.
  • Canned tomatoes can be acidic, so balance the flavor with a pinch of sugar. Taste and adjust as needed.
  • While you can prepare this with water, vegetable or chicken broth add depth to the soup. This complements the canned tomatoes and elevates the overall flavor.
  • Add more stock if you want a thinner soup, and less stock if you prefer it thicker.
  • Use an immersion blender directly in the Instant Pot or transfer the soup in batches to a blender. Exercise caution to avoid hot splatters, and blend until you reach the desired consistency.
  • Cook time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.

Delicious Variations

  • Vary the herbs – Basil is a classic compliment to tomato soup but you can use fresh cilantro or sage instead. Try using thyme, oregano or even dill for a slightly different flavor.
  • Vary the tomatoes – Add in some sun-dried tomatoes or their paste to add a little extra flavor.
  • Vary the spices – Experiment with adding some curry powder, cumin or coriander to add a spicy depth of flavor.
  • Add a bit of sweetness – feel free to add a pinch of sugar or some maple syrup or honey to taste. This can help balance the acidity of the tomatoes.
  • Add extra heat – a dash of hot sauce, chipotle, red pepper flakes or cayenne will add that little extra heat if you prefer.
  • Add more bulk – you can add finely diced onions and carrots to the soup to add more body.
  • Make creamier – Add coconut milk for extra creaminess. If not vegan you can add in some heavy cream or half and half cream.
  • Add cheese – Grated parmesan, cheddar or cream cheese is a great addition if not vegan.

Prep and Storage

  • Store – Make ahead, cool and refrigerate in an airtight container for up to 3 days.
  • Freeze – Transfer into these very handy ziplock bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer for up to 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.
two portions of Creamy Tomato Soup in glass meal prep containers ready to be stored in the freezer

FAQs

Can I make the soup chunky?

Yes, just leave as is and don’t blend.

Can you make this with fresh tomatoes?

You can use fresh tomatoes in this soup but you may wish to saute them in the bottom of the instant pot before continuing with the recipe to help develop their flavor.

Can I use fresh herbs instead of dried?

Fresh herbs work well too. If using dried herbs, add them at the beginning of the cooking process to allow their flavors to infuse. Add fresh herbs early in the process but top the finished soup with a sprinkle of fresh herbs for more flavor.

How do I prevent the Instant Pot from signaling a burn warning?

Deglaze the pot after sautéing to ensure nothing sticks to the bottom. Adjust the liquid ratio, and follow Instant Pot guidelines to avoid burn warnings.

Can I puree the soup without an immersion blender?

While an immersion blender is convenient, you can also transfer the soup in batches to a regular blender. Exercise caution to avoid hot splatters.

three bowls of instant pot tomato soup topped with sliced almond and chopped herbs

Similar Recipes

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Serve with

Weight Watchers Points

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

Thank you for reading my Creamy 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, and more. Thanks for supporting Recipes from a Pantry, food blog.

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Print Recipe
4.79 from 19 votes

Creamy Instant Pot Tomato Soup

This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dinner, Lunch
Cuisine: American, Western
Servings: 8
Calories: 60kcal
Author: Bintu Hardy

Ingredients

  • 3 ½ cups (828ml) vegetable broth stock
  • 4 green onions scallions / spring onions, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 6 basil leaves
  • salt
  • black pepper
  • 45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
  • 2-3 tablespoons almond butter optional
  • toasted almonds for topping optional

Instructions

Instant Pot Method:

  • Add all of the ingredients to the Instant Pot insert.
  • Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
  • Set for Manual (or Pressure Cook) , high pressure, 5 mins.
  • When finished, allow for a full natural pressure release (NPR).
  • 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 transferring the soup to a blender.
  • Dish up into bowls and top with toasted nuts (if desired), and serve.

Stovetop Method:

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

Notes

  • Opt for canned whole tomatoes or crushed tomatoes of good quality, preferably without added sugars or excessive sodium.
  • If using whole canned tomatoes, you will need to blend the soup.
  • Canned tomatoes can be acidic, so balance the flavor with a pinch of sugar. Taste and adjust as needed.
  • While you can prepare this with water, vegetable or chicken broth add depth to the soup. This complements the canned tomatoes and elevates the overall flavor.
  • Add more stock if you want a thinner soup, and less stock if you prefer it thicker.
  • Use an immersion blender directly in the Instant Pot or transfer the soup in batches to a blender. Exercise caution to avoid hot splatters, and blend until you reach the desired consistency.
  • Cook time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.
  • A serving of Creamy Tomato Soup made with almond butter contains 2 Freestyle Points. But if you omit the almond butter, Instant Pot Tomato Soup contains 0 Freestyle Points.

 

 

Nutrition

Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Sodium: 640mg | Potassium: 346mg | Fiber: 2g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 16.1mg | Calcium: 70mg | Iron: 1.9mg

 

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26 Comments

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  3. 5 stars
    This IP Tomato Soup was easy and yummy. My hubby doesn’t like fresh basil so I subbed a hand full of frozen spinach instead. The addition of the almond butter was a happy surprise. In your Recipe Notes you mentioned not to skip the balsamic vinegar, but it was not listed in the ingredients or instructions. Thanks for a great Vegan Keto Instant Pot recipe.

  4. I too am wondering about the balsamic vinegar addition. The soup is currently in my IP but I won’t be adding the “not to be missed” balsamic because it’s definitely not listed under ingredients. Please clarify, and here’s to hoping it’s still wonderful without the vinegar.

  5. You make a comment about “don’t skip the balsamic vinegar” yet there is no balsamic vinegar on the ingredient list!

  6. This soup looks so yum & delicious! Healthy, tasty, flavourful and easy to prepare. Thank you for sharing such a lovely recipe. Really excited to try making it this weekend!

  7. 5 stars
    I made this for my daughter who recently became a vegetarian. I bought green onions but somehow they didn’t make it home to me from the store! I added about 1/4 cup chopped white onions. After I pureed it I added some heavy cream (cut down the acid flavor and made it a lighter, creamier color) and about a TBSP of sugar and more salt. It was delicious!

  8. 5 stars
    I always wanted to try to make tomato soup but was hesitating at some point. Now, with your recipe, I feel this is my chance. The recipe sounds amazing!

  9. 5 stars
    I’ve been looking for new recipes to add to my Instant Pot lineup, and this soup is next on my list! Thanks so much for sharing!

  10. 5 stars
    I’ve never tried tomato soup with almond butter and almonds on top. It’s such an interesting idea, I want to try now. Thanks for sharing!

  11. 5 stars
    I just got an instant pot for Christmas! I’m looking for simple recipes for my family, and this one fits the bill!

    1. 2 stars
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