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    Home » Recipes » Instant Pot Recipes

    Instant Pot Creamy Tomato Soup

    Published on September 27, 2020 - Updated on April 9, 2022 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    instant pot tomato soup
    This Creamy Tomato Soup is super easy to make in your Instant Pot Pressure Cooker. Ready in less than 30 minutes!
    instant pot creamy tomato soup

    My wife has been bugging me for some time now to make her some tomato soup. So here is my Instant Pot Creamy Tomato Soup recipe that I made for her.

    instant pot creamy tomato soup

    I'm constantly amazed at what you can make in your Instant Pot Pressure Cooker. I mean look at all of these Instant Pot Pressure Cooker Recipes I have published so far.

    instant pot creamy tomato soup

    Just like most recipes made in the Instant Pot, this one is pretty simple to make. After you saute the veggies for a few minutes, it only needs 6 minutes at high pressure to cook. However, it will take over 15 minutes for the pressure to naturally release.

    instant pot creamy tomato soup

    I personally like to use fresh roma tomatoes when making this soup but you can also use plum tomatoes. Whatever you have on-hand will work to keep this recipe as simple as possible.

    instant pot creamy tomato soup

    💭 Instant Pot Pressure Cooker

    The Instant Pot is a combination pressure cooker, slow cooker, rice cooker, steamer with a few other capabilities. With an Instant Pot, you can make some recipes in minutes compared to hours the traditional way. While not always the case, it's a very handy appliance if you are always on the run.

    The Instant Pot comes with several safety features. If you happen to encounter an error message on the display of your IP, I suggest you visit Instant Pot's Official Customer Care Center.

    If you frequently use your Instant Pot Pressure Cooker, you've probably experienced a "smelly" lid. Here's a simple way to get rid of the smell. Fill the Instant Pot with 2 Cups of White Vinegar. Seal the lid. Use the steam setting for 2 minutes. Remove the rubber ring from the lid and let dry completely before using it.

    Instant pot
    Instant Pot
    instant pot creamy tomato soup

    For more delicious recipes like this one, I suggest you try these recipes:

    • Instant Pot Mac and Cheese
    • Creamy Ranch Macaroni Salad
    • Instant Pot BBQ Baked Beans
    • Instant Pot Chicken Tortilla Soup
    • Tomato Fennel Soup
    • Instant Pot Mexican Shredded Chicken

    📋 What Ingredients do I need

    You will need the following ingredients to make this Creamy Tomato Soup recipe in your Instant Pot Pressure Cooker (see recipe card for quantities): Unsalted Butter, Garlic Cloves, Yellow Onion, Carrots, Celery Stalks, Tomatoes, Vegetable Broth, Romano Cheese, Heavy Cream and Salt & Pepper.

    🥣 How to make Instant Pot Creamy Tomato Soup

    Heat the olive oil in the Instant Pot using the Sauté function. Add the chopped onions, and garlic and cook for a minute. Add in carrots, celery and tomatoes to the pot.
    Pour in the vegetable broth and stir it making sure nothing is stuck to the bottom of the pot. Press cancel and close the lid with vent in sealing position.
    Start the instant pot in manual mode at high pressure for 6 minutes. One completed, let the pressure naturally release. This can take over 15 minutes.
    Open the lid and use an immersion blender to puree the mixture to the desired consistency. If you don't have an immersion blender you can transfer the mixture to a blender and blend the soup in batches.
    Stir in the heavy cream and the cheese. Let simmer for another couple of minutes until the cheese is well incorporated. Add salt and pepper to taste.
    Optionally garnish with cilantro, grated cheese and/or croutons.

    Instant Pot Creamy Tomato Soup

    Instant Pot Creamy Tomato Soup

    This Creamy Tomato Soup is super easy to make in your Instant Pot Pressure Cooker. Ready in less than 30 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 5 mins
    Cook Time 6 mins
    Natural Pressure Release 15 mins
    Total Time 26 mins
    Course Soups & Chowders
    Cuisine American
    Servings 6 Bowls
    Calories 117 kcal

    Equipment

    • Instant Pot / Pressure Cooker

    Ingredients
     

    • 1 tablespoon Olive Oil
    • 7 Garlic Cloves
    • ½ Yellow Onion, chopped
    • 5 Carrots, chopped
    • 3 Celery Sticks, chopped
    • 5 Tomatoes, chopped
    • ¾ cup Vegetable Broth
    • ¼ cup Grated Romano Cheese
    • ¼ cup Heavy Cream
    • Salt and Pepper, To Taste

    Optional Garnish

    • Fresh Cilantro
    • Grated Romano Cheese
    • Croutons
    Prevent your screen from going dark

    Instructions
     

    • Heat the olive oil in the Instant Pot using the Sauté function. Add the chopped onions, and garlic and cook for a minute. Add in carrots, celery and tomatoes to the pot.
    • Pour in the vegetable broth and stir it making sure nothing is stuck to the bottom of the pot. Press cancel and close the lid with vent in sealing position.
    • Start the instant pot in manual mode at high pressure for 6 minutes. One completed, let the pressure naturally release. This can take over 15 minutes.
    • Open the lid and use an immersion blender to puree the mixture to the desired consistency. If you don't have an immersion blender you can transfer the mixture to a blender and blend the soup in batches.
    • Stir in the heavy cream and the cheese. Let simmer for another couple of minutes until the cheese is well incorporated. Add salt and pepper to taste.
    • Optionally garnish with cilantro, grated cheese and/or croutons.

    Notes

    → Contrary to popular belief, a whole head of celery is called a stalk and a single “stick” from the stalk is called a rib. Since most call a rib of celery "stalk", I use the term Celery Stick to try and avoid any confusion.

    Nutrition

    Calories: 117kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 23mgSodium: 214mgPotassium: 440mgFiber: 3gSugar: 6gVitamin A: 9648IUVitamin C: 19mgCalcium: 86mgIron: 1mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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