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.
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.
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.
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 Pressure Cooker
If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.
For another tomato soup recipe, try my Tomato Fennel Soup recipe. If you love tomato soup you will love this one.
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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.
Printable Recipe Card
Instant Pot Creamy Tomato Soup
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Ingredients
- 1 Tbsp Olive Oil
- 7 Garlic Cloves
- ½ Yellow Onion, chopped
- 5 Carrots, chopped
- 3 Celery Stick, chopped
- 5 Tomatoes, chopped
- ¾ cup Vegetable Broth
- ¼ cup Romano Cheese, grated
- ¼ cup Heavy Whipping Cream
- Salt and Pepper, To Taste
Optional Garnish
- Fresh Cilantro
- Romano Cheese, grated
- Croutons
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
I loved making this instant pot creamy tomato soup. I had never used the pressure cooker part of my instant pot so decided to make this recipe. It took me no time at all and it was very delicious. It was very fast to make when I got home from work and my husband wanted some soup for dinner.