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+ servings
Two bowls of tomato soup with cream and basil as garnish.

Instant Pot Tomato Soup

Made with pantry staples, this Instant Pot Tomato Soup comes together so quickly and easily that you’ll want to skip the canned soup.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Pressure Up Time 10 minutes
Total Time 25 minutes
Servings 5 servings
Calories 216kcal


  • Instant Pot or Pressure Cooker



  • Turn the Instant Pot on “Sauté” and wait for it to heat up.
  • Add the oil and butter and once hot, add the onion and garlic and cook 2 minutes, stirring regularly. Press “Cancel” to turn off the Instant Pot.
  • Stir in the crushed tomatoes, tomato paste, dried Italian herb seasoning, salt, sugar, black pepper, and chicken stock. Put the lid on the Instant Pot and set it to “Sealing”.
  • Cook on “Manual, High Pressure” for 5 minutes. Once it’s finished, carefully release the valve.
  • If you want a smooth and creamy soup, carefully puree the soup with an immersion blender or transfer it to a regular blender and process until smooth.
  • Stir in the heavy whipping cream.
  • If desired, serve the soup with more cream drizzled on top, along with fresh basil.


  1. To make this lighter, you can swap the heavy cream for half and half. 
  2. Using low sodium broth if you’re not using homemade is recommended. Since we season the tomato soup with salt while cooking it, it helps prevent overly salty soup.
  3. You can definitely make this soup vegan if you’d like. The butter can be swapped with more olive oil and the heavy cream can be omitted or you can use coconut cream.
  4. For extra spice, add ¼ to ½ teaspoon cayenne pepper to the tomato soup before pressure cooking.


Serving: 1cup | Calories: 216kcal | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 518mg | Potassium: 360mg | Fiber: 1g | Sugar: 3g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg