Nothing says fall better than a warm bowl of creamy tomato soup. Pair it with some crusty bread or a grilled cheese sandwich and I’m in heaven!
I’ve been so eager for the weather to cooperate so I could start testing out recipes for soup in my Instant Pot. Soups come out perfect in the Instant Pot and I’m loving my Butternut Squash Soup and Pumpkin Soup. Lately, though, I’ve been craving an amazing tomato soup.
I Wasn’t Always a Soup Fan
When I was little, soup was probably my least favorite thing to eat. My mom made all kinds of soups at home growing up in Honduras. For some reason, I was never really interested in them. I’d even say I was disappointed every time she made soup!
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Love at First Bite
Now as an adult, I can’t believe all the amazing soups I missed out on. I started loving soups, actually tomato soup, when I was in college. Ryan and I would go on dates to North Park Mall in Dallas and would eat at La Madeleine’s. That’s where I first fell in love…. with tomato soup!
For the Love of Soup!
Now that we’re married, we still enjoy going out to grab a warm bowl of soup and a grilled cheese sandwich. I look forward to it all year, and as soon as the weather gets crisp, we start enjoying some soup.
My favorite tomato soup has been from Panera. Until now. I’m telling you, this soup is amazing! It’s creamy and the flavor is perfection. The sweet basil and touch of honey make it my new favorite tomato soup!
Ryan makes a mean grilled cheese sandwich, so these days, I make some tomato soup in the Instant Pot, he handles the sandwich and we have our little date nights at home! Perfect!
Kitchen Prep Tools, Utensils & Appliances
Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
This is a very simple and quick recipe that, for the most part, requires common kitchen tools and utensils.
- Chopping and measuring the onion will require a good set of knives, a cutting board, and some measuring cups. To save space in my drawers, I only use stackable measuring cups.
- To measure the spices, tomato paste, and honey, a set of measuring spoons will be required. I like these measuring spoons because they fit in spice jars of all sizes.
- You’ll also need a liquid measuring cup for the chicken stock and heavy cream. I keep a variety of measuring cup sizes on hand and always use the size that’s most appropriate for the amount of liquid needed.
- While sautéing the onions, you’ll need to periodically toss them to make sure they fully cook on all sides and don’t burn. A good silicone spoon is great for this because it doesn’t scratch up the bottom of the liner.
- When the soup finishes cooking, you will need to remove the basil using a pair of tongs and puree the tomato and onion until the soup is smooth. An immersion blender works best for this because you can just leave the hot soup in the Instant Pot while blending it. Otherwise, you’d have to wait until the soup cooled and then transfer it to a blender. I highly recommend using an immersion blender instead.
- While pureeing the soup, a pair of mitts is a must. I have these mini mitts which are so easy to slip on and are perfect for working with the Instant Pot.
Appliances & Cookware
I used my 8-quart Instant Pot to make this tomato soup. The Instant Pot made this meal so quick and easy. From start to finish, I was done in less than 30 minutes.
Serving Platters & Dishes
To scoop the soup out of the Instant Pot, it’s best to use a ladle. I’ve had this ladle for years and it still looks great. I served the soup in my everyday soup bowls. I’ve had this set of plates and bowls forever. My family uses them every day, for every meal.
Instant Pot Accessories
Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.
If you are an Instant Pot beginner I have included a step-by-step below. If you don’t need a step-by-step, you can just skip this part and go straight to the recipe card below the steps. You will also find some tips and tricks in the recipe card to help you create this delicious soup.
How To Make Tomato Soup in the Instant Pot
If you need a warm and delicious bowl of tomato soup, then this Instant Pot recipe is what you’re looking for. This one is so quick and easy that it makes a perfect choice for those days when you need to have a meal ready in under 30 minutes. Can’t beat that!
Let’s get started making this wonderful Instant Pot Tomato Soup.
Gather the Tomato Soup ingredients
This creamy tomato soup uses a few simple ingredients. Sweet onions sautéed in butter, diced tomatoes, and chicken stock are infused with a sprig of fresh basil. Heavy cream is added after cooking and then the soup is lightly sweetened with honey.
- Butter: I prefer sautéing the sweet onion in butter because it adds a sweet, creaminess to the soup.
- Sweet Onion: The sautéd sweet onion adds lots of flavor and a mild sweetness.
- Canned Diced Tomatoes: The star of the show. I always try to pick up an organic variety for this soup.
- Chicken Stock: I use Kitchen Basics unsalted chicken stock because it has the robust flavor of homemade chicken stock without the sodium that most other store-bought chicken stocks have.
- Tomato Paste: I add just a bit of organic tomato paste to thicken the soup slightly.
- Fresh Basil: The fragrance and flavor that the fresh basil adds to this soup are just amazing.
- Heavy Cream: Adding the heavy cream after cooking gives this tomato soup a smooth and creamy consistency.
- Honey: A bit of honey adds a touch of sweetness that really brings out the flavor of the tomatoes.
Set the Instant Pot
Select the ‘Sauté’ function on the Instant Pot and then using the ‘Adjust’ button, adjust the heat level to ‘Normal’ and then allow the pot to warm up until the front panel reads ‘Hot’.
Melt the butter
Add the butter to the Instant Pot and using a spoon or spatula, continually move it around the pot so that it melts quickly and does not begin to brown.
Sauté the onion
Add the chopped sweet onion to the Instant Pot and sauté it stirring periodically. Continue sautéing until the onion begins to turn soft and translucent. This usually takes anywhere from four to five minutes. Sometimes I get impatient and just let them sauté for a few minutes and call it a day.
Cancel the 'Sauté'
Once the onions have completed cooking, turn off the ‘Sauté’ feature.
Add the diced tomatoes
Next, add the two large 28-ounce cans of diced tomatoes. I always get organic diced tomatoes and use the entire can including the juices. For this recipe I used Simple Truth Organic Diced Tomatoes from Kroger.
Add the chicken stock, salt and stir
Pour the chicken stock over the tomatoes and onions in the pot and then add the salt. Give everything a good stir using a spoon.
Add the tomato paste
Place the tomato paste into the pot. There is no need to mix it in because it will naturally mix in as the soup is cooking. Just like the diced tomatoes, I always use organic tomato paste. Again, I used a tomato paste from Simple Truth Organic for this recipe.
Add the basil
Before closing the pot, I add a fresh sprig of basil and just place it on top of the soup. Once the soup starts cooking, the wonderful aroma of basil will fill your home. It really adds some great flavor to the soup.
Close and set the cook time
Close the Instant Pot, set it to ‘Sealing’ and select the ‘Soup’ function. Set it to cook at ‘High Pressure’ for 10 minutes. Once the cooking time has completed, allow for a 5-minute natural pressure release and then release any remaining pressure before opening the pot.
Puree the soup
Using a pair of tongs, remove the basil from the pot and then use an immersion blender to puree the soup until it is smooth.
Add the cream and honey
Add both the heavy cream and honey to the soup and then continue to puree using the immersion blender until the cream and honey are fully mixed in.
Serve a warm bowl of this wonderful tomato soup
Now it’s time to grab a bowl and serve up this delicious tomato soup warm. The delicate hints of basil and honey make this soup absolutely delicious.
I hope you have a chance to try this soul-soothing Instant Pot Tomato Soup. It’s the perfect recipe for the cooler fall and winter months. If you make this Tomato Soup, please give it a rating and leave a comment below to let me know how it was.
Instant Pot Tomato Soup
A creamy tomato soup infused with basil and delicately sweetened with honey.
for the Sautéed Vegetables
- 4 tablespoons unsalted butter
- 2 cups sweet onion chopped
for the Soup Base
- 2 cans diced tomatoes 28 ounces each
- 2 cups unsalted chicken stock
- 2 teaspoons kosher salt or to taste
- 1 teaspoon tomato paste
- 1 sprig fresh basil
to add After Cooking
- ¼ cup heavy whipping cream
- 2 tablespoons honey raw, unfiltered
- Turn on the Instant Pot to 'Sauté' and using the 'Adjust' button, adjust the sauté heat level to 'Normal' and allow it to heat up for a few minutes before adding the butter. I usually wait for the display to read 'Hot'.
- Add the butter and, using a spoon or spatula, move the butter around the pot as it melts. Once the butter has melted and starts to get hot, add the onion and cook, stirring occasionally until it starts to become soft and translucent, usually 4 to 5 minutes. Do not allow the onions to brown.
- Turn off the 'Sauté' function and add the two cans of diced tomatoes with the juices, chicken stock and salt to the pot and give everything a good stir. Next, add the tomato paste to the pot without mixing it in and place the sprig of fresh basil on top of the soup.
- Close the pot and set the pressure release valve to 'Sealing', then select the 'Soup' function at 'High Pressure' and adjust the cook time to 10 minutes.
- Once the cook time has completed, allow for a 5 minute NPR (natural pressure release). Release any remaining pressure and then open the pot, discard the basil and allow the soup to cool for a few minutes. After the soup has cooled enough to stop bubbling, use an immersion blender to puree the soup until it is smooth.
- Add the heavy cream and honey and blend into the soup.
- Serve and enjoy!
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.
Some things you should know about this Instant Pot Tomato Soup recipe.
Choosing the diced tomatoes. Any diced tomatoes will work for this recipe, but I usually choose an organic variety. For this recipe, I used Simple Truth Organic Diced Tomatoes from Kroger. You should be able to easily find a brand of organic diced tomatoes at your local supermarket.
Keep the butter from burning. You don’t want the butter to brown or worse, burn after you add it to the Instant Pot. Adjusting the heat level for the ‘Sauté’ mode helps a lot. Also, using a spoon to move the butter around in the pot accomplishes two things – it helps the butter melt faster and keeps it from browning too quickly.
If you don't have an immersion blender. Allow the soup to cool and then transfer it in small batches to a stand blender and blend.
Here are a few ideas for serving your Instant Pot Tomato Soup.
Top with cheese. Top with grated parmesan, crumbled feta or goat cheese for an even more flavorful soup.
Drizzle some cream on top. This soup is creamy as it is but you can drizzle a small amount of cream on top to make it even more creamy.
Add more basil. Add a few small leaves of fresh basil on top for even more color and flavor.