Instant Pot Tomato Soup

This rich and creamy Instant Pot Tomato Soup is the perfect comfort meal for crisp fall days. Infused with basil and delicately sweetened with a touch of honey, it is guaranteed to warm your tummy and please your taste buds!

a bowl of instant pot tomato soup

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!

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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!

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!

instant pot tomato soup with basil

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!

a served bowl of tomato soup garnished with basil leaves

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!

Essential Items

Here are some essential prep tools, utensils, and appliances I used to make this recipe.

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12 Must-Have Instant Pot Cookbooks

If you’re looking for a cookbook with easy and reliable Instant Pot recipes, then check out my list of approved Instant Pot Cookbooks.

I’m certain that when you make your own pot of this tomato soup, you will absolutely love it. And don’t forget to check out my Butternut Squash Soup and Pumpkin Soup as well.

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.

Step 1: 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.

Step 2: 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’.

Step 3: 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.

Step 4: 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.

Step 5: Cancel the ‘Sauté’

Once the onions have completed cooking, turn off the ‘Sauté’ feature.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: 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.

Step 10: 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.

Step 11: 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.

Step 12: 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.

a bowl of tomato soup


Did you make this wonderful soup? I hope you 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 leave a comment below to let me know how it was.

5-Star Rating: If you loved this soup, I’d appreciate it if you could give it a 5-star rating to show how much you loved it.


Looking for something to enjoy with tomato soup? Here are some recipes that will pair well with this tomato soup recipe:

Looking for even more Instant Pot soup recipes? Check out some of my other Instant Pot Soup Recipes. Every bowl is soothing and delicious.

Instant Pot Tomato Soup


4.91 from 11 votes
8 bowls
Cooking Method(s)
  • Pressure Cooking
Pressure LevelHigh
Program SettingSoup/Broth
Prep Time
5 minutes
Cook Time
10 minutes
5 minutes
Total Time
20 minutes
Recipe by: Valerie Cooper
This rich and creamy Instant Pot Tomato Soup is so warm and comforting. Perfect for those cold fall and winter days.
a bowl of instant pot tomato soup

Essential Equipment


for the Sautéed Vegetables

for the Soup Base

to add After Cooking


  • 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!

Nutrition Facts

Serving: 1bowl | Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 622mg | Potassium: 304mg | Fiber: 1g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 11.6mg | Calcium: 49mg | Iron: 1.2mg

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18 thoughts on “Instant Pot Tomato Soup”

  1. I would like to make this, but can’t use the heavy cream. Do you think coconut milk or coconut cream would work?

    1. Hi Marla! I think it would be interesting to add a bit of coconut cream or milk. The heavy cream is used to make it creamier and reduce the acidity a bit. Do let me know if you try it!

  2. Literally so easy and delicious. I love your instant pot recipes. So much flavor and so doable. And the quantity is large enough for a family of 5.

  3. I skipped the cream and honey and used homemade bone broth in place of stock. Turned out great: rich and creamy. Thanks for the recipe!

  4. I am making this fabulous soup for the third time. I have to say that I am completely ruined now. I cannot EVER go back to canned Tomato soup. Neither can my hubby. He tried having a can for lunch yesterday and threw it out. This is by far, one of the easiest yet best tasting things I have ever made. Thank you so much!

  5. My nephew loves grilled cheese and tomato soup, as do I, but we both agreed that most store bought tomato soup is far too acidic and sharp tasting. I think we’re both going to like this one.

    1. Hi Sandy! The basil really is important as it provides a special flavor and aroma. Personally, if I didn’t have fresh, I would skip it. You remove the sprig after cooking so I would make it without. They sell small bags of fresh basil at supermarkets so you don’t need to buy a whole lot. Let me know what you decide to do! Thanks for stopping by!

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