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!

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

If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.

Instant pot
Instant Pot

For another tomato soup recipe, try my Tomato Fennel Soup recipe. If you love tomato soup you will love this one.

instant pot creamy tomato soup

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Optionally garnish with cilantro, grated cheese and/or croutons.

Printable Recipe Card

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
Prep Time5 minutes
Cook Time6 minutes
Natural Pressure Release 15 minutes
Total Time26 minutes
Course Soups & Chowders
Cuisine American
Servings 6 Bowls
Calories 117 kcal

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

→ 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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One Comment

  1. Alice says:

    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.

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