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Instant Pot Creamy Tomato Soup Simple and Flavorful

by on February 27, 2025

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Looking for a cozy meal that’s quick and easy? I invite you to try my Instant Pot Creamy Tomato Soup. Not only is this recipe packed with flavor, but it also comes together in just minutes. With fresh ingredients and a few simple steps, you can whip up this tasty comfort food. Let’s dive in and discover how to make a delicious bowl of soup that warms your heart!

To make this creamy tomato soup, you need the following ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, chopped - 1 celery stalk, chopped - 2 (14.5 oz) cans of diced tomatoes, with juices - 1 cup vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper, to taste - 1 cup heavy cream or coconut cream - Fresh basil leaves (for garnish) You can easily make swaps in this recipe. If you don’t have olive oil, use butter or avocado oil. Instead of fresh onion, try using onion powder. You can replace heavy cream with coconut cream for a dairy-free option. If you want a touch of sweetness, honey can replace sugar. For a richer flavor, add a splash of balsamic vinegar. Choosing good ingredients makes a big difference. Here are some tips: - Tomatoes: Look for firm, bright tomatoes with no blemishes. Canned tomatoes should be packed in juice, not sauce. - Onions: Pick onions that are heavy for their size. They should feel firm and have a dry, papery skin. - Garlic: Choose garlic bulbs that are firm and free of soft spots. The cloves should be plump. - Herbs: Fresh herbs should smell strong and vibrant. Avoid any that look wilted or brown. With these fresh ingredients, your soup will taste amazing! {{ingredient_image_1}} Start by setting your Instant Pot to the Sauté function. Pour in 2 tablespoons of olive oil and let it warm up. Next, chop and add 1 medium onion, 1 carrot, and 1 celery stalk. Sauté these vegetables for about 5 minutes. They should soften and the onion should turn clear. After that, mince 3 cloves of garlic and stir them in. Cook for 1 more minute until you smell the garlic. Now, it’s time to build the flavor. Add 2 cans of diced tomatoes, including their juices. Pour in 1 cup of vegetable broth. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of sugar to balance the flavors. Season with salt and pepper. Stir everything well. Close the lid and set the valve to “Sealing.” Choose the Manual or Pressure Cook setting. Cook on high pressure for 10 minutes. After 10 minutes, do a quick release. Carefully turn the valve to “Venting” to let the steam out. Once the pressure is gone, open the lid. Use an immersion blender to blend the soup until it’s smooth and creamy. You can also transfer it to a standard blender if needed. After blending, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Heat gently on Sauté until warm. Taste and adjust seasoning if needed. Finally, ladle the soup into bowls and garnish with fresh basil leaves. Enjoy your warm, delicious soup! To get the best creamy texture, start with heavy cream or coconut cream. After blending the soup, add the cream slowly. This helps you control how thick it gets. If you want a lighter soup, use less cream. Also, blending the soup well makes it smooth. An immersion blender is great for this. If you don’t have one, a standard blender works too. Just remember to let it cool a bit first. Herbs and spices are key to great flavor. Use dried basil and oregano for a classic taste. Adding a teaspoon of sugar balances the acidity from the tomatoes. You can also mix in fresh herbs like thyme or rosemary for extra depth. If you like a bit of heat, add a pinch of red pepper flakes. Always taste as you go. This lets you adjust the flavors to your liking. If your soup is too thick, add more vegetable broth to thin it out. If it lacks flavor, try adding more salt or a splash of vinegar. Sometimes, the soup can taste bland if you skip seasoning. If you find it too acidic, the sugar can help balance it. For a chunkier soup, blend only half and leave the rest. This gives you a nice mix of textures. Pro Tips Use Fresh Herbs: Fresh basil added just before serving enhances the soup’s flavor and aroma. Balance the Acidity: If the soup is too acidic, add a bit more sugar or a splash of balsamic vinegar for a smoother taste. Texture Matters: For a chunkier texture, reserve some diced tomatoes before blending and stir them back in after. Storage Tips: This soup stores well in the fridge for up to a week, and it freezes beautifully for future meals. {{image_2}} You can enjoy this tomato soup without dairy. Swap heavy cream for coconut cream. Coconut cream gives a rich texture and adds a hint of sweetness. You can also use almond milk or cashew cream. Both options keep the soup creamy and tasty. Just add them in after blending the soup. Make sure to taste and adjust the seasoning to keep the flavor balanced. Want to make the soup more filling? Add protein! You can stir in cooked lentils or chickpeas. They blend well with tomato and boost nutrition. If you prefer meat, cooked chicken or turkey works great too. Just shred the meat and mix it in before serving. This adds heartiness and makes the soup a complete meal. Feel free to play with the ingredients! Instead of canned diced tomatoes, try using fresh ones. Roast them for a deeper flavor. You can also add a sweet bell pepper for extra sweetness. For a spicy kick, toss in red pepper flakes or a chopped jalapeño. If you want a unique twist, consider adding a splash of balsamic vinegar. It brightens the flavor and adds depth to your soup. After you finish your meal, let the soup cool at room temperature. Pour any leftover soup into an airtight container. This helps keep it fresh. Store the container in the fridge for up to four days. If you want, you can also divide the soup into smaller portions. This makes it easy to grab one when you're hungry. When you're ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot. Heat it on the stove over medium heat. Stir it often to help it heat evenly. You can also reheat it in the microwave. Just put it in a microwave-safe bowl, cover it, and heat in short bursts. Stir between each burst until it's hot. If you want to save the soup for a longer time, freezing is a great option. Allow the soup to cool completely. Then, pour it into freezer-safe containers or bags. Leave a little space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat it, let it thaw overnight in the fridge. Reheat it on the stove or microwave as mentioned before. Enjoy your creamy tomato bliss anytime! Yes, you can use fresh tomatoes. Just remember to peel and chop them first. You will need about 6-8 medium-sized tomatoes for this recipe. Fresh tomatoes add a bright flavor. If you choose to use them, cook the soup a little longer. This ensures the tomatoes break down well and blend smoothly. The soup lasts about 4 to 5 days in the refrigerator. Store it in an airtight container. Make sure it cools down completely before sealing. This helps keep it fresh and tasty. You can serve many things with creamy tomato soup. Grilled cheese sandwiches are a classic choice. You can also pair it with a fresh salad or some crusty bread. For a fun twist, try adding croutons or a sprinkle of parmesan cheese on top. This blog post covered everything you need to make delicious Instant Pot Creamy Tomato Soup. We discussed key ingredients, cooking steps, and ways to enhance flavor. You learned tips for achieving a creamy texture and how to store leftovers. Don't forget the fun variations like dairy-free options and creative swaps. Experiment with the recipe and make it your own. Enjoy a warm bowl of soup that is quick and easy. Your kitchen will love the fresh aroma and flavor.

Why I Love This Recipe

  1. Comforting Flavor: This creamy tomato soup brings back childhood memories with its comforting and rich flavors, making it a perfect choice for any season.
  2. Quick and Easy: Using the Instant Pot cuts down on cooking time significantly, allowing you to enjoy a homemade meal in just 30 minutes.
  3. Versatile Ingredients: This recipe can easily be modified with different vegetables or spices, accommodating various dietary preferences and tastes.
  4. Health Benefits: Packed with tomatoes, this soup is rich in antioxidants and vitamins, making it a nutritious option for a delicious meal.

Ingredients

List of Ingredients for Instant Pot Creamy Tomato Soup

To make this creamy tomato soup, you need the following ingredients:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 carrot, chopped

– 1 celery stalk, chopped

– 2 (14.5 oz) cans of diced tomatoes, with juices

– 1 cup vegetable broth

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon sugar

– Salt and pepper, to taste

– 1 cup heavy cream or coconut cream

– Fresh basil leaves (for garnish)

Substitutions and Alternatives

You can easily make swaps in this recipe. If you don’t have olive oil, use butter or avocado oil. Instead of fresh onion, try using onion powder. You can replace heavy cream with coconut cream for a dairy-free option. If you want a touch of sweetness, honey can replace sugar. For a richer flavor, add a splash of balsamic vinegar.

Tips for Selecting Fresh Ingredients

Choosing good ingredients makes a big difference. Here are some tips:

– Tomatoes: Look for firm, bright tomatoes with no blemishes. Canned tomatoes should be packed in juice, not sauce.

– Onions: Pick onions that are heavy for their size. They should feel firm and have a dry, papery skin.

– Garlic: Choose garlic bulbs that are firm and free of soft spots. The cloves should be plump.

– Herbs: Fresh herbs should smell strong and vibrant. Avoid any that look wilted or brown.

With these fresh ingredients, your soup will taste amazing!

Step-by-Step Instructions

Preparing the Vegetables

Start by setting your Instant Pot to the Sauté function. Pour in 2 tablespoons of olive oil and let it warm up. Next, chop and add 1 medium onion, 1 carrot, and 1 celery stalk. Sauté these vegetables for about 5 minutes. They should soften and the onion should turn clear. After that, mince 3 cloves of garlic and stir them in. Cook for 1 more minute until you smell the garlic.

Cooking in the Instant Pot

Now, it’s time to build the flavor. Add 2 cans of diced tomatoes, including their juices. Pour in 1 cup of vegetable broth. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of sugar to balance the flavors. Season with salt and pepper. Stir everything well. Close the lid and set the valve to “Sealing.” Choose the Manual or Pressure Cook setting. Cook on high pressure for 10 minutes.

Blending and Serving the Soup

After 10 minutes, do a quick release. Carefully turn the valve to “Venting” to let the steam out. Once the pressure is gone, open the lid. Use an immersion blender to blend the soup until it’s smooth and creamy. You can also transfer it to a standard blender if needed. After blending, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Heat gently on Sauté until warm. Taste and adjust seasoning if needed. Finally, ladle the soup into bowls and garnish with fresh basil leaves. Enjoy your warm, delicious soup!

Tips & Tricks

How to Achieve the Creamiest Texture

To get the best creamy texture, start with heavy cream or coconut cream. After blending the soup, add the cream slowly. This helps you control how thick it gets. If you want a lighter soup, use less cream. Also, blending the soup well makes it smooth. An immersion blender is great for this. If you don’t have one, a standard blender works too. Just remember to let it cool a bit first.

Enhancing Flavor with Herbs and Spices

Herbs and spices are key to great flavor. Use dried basil and oregano for a classic taste. Adding a teaspoon of sugar balances the acidity from the tomatoes. You can also mix in fresh herbs like thyme or rosemary for extra depth. If you like a bit of heat, add a pinch of red pepper flakes. Always taste as you go. This lets you adjust the flavors to your liking.

Troubleshooting Common Issues

If your soup is too thick, add more vegetable broth to thin it out. If it lacks flavor, try adding more salt or a splash of vinegar. Sometimes, the soup can taste bland if you skip seasoning. If you find it too acidic, the sugar can help balance it. For a chunkier soup, blend only half and leave the rest. This gives you a nice mix of textures.

Pro Tips

  1. Use Fresh Herbs: Fresh basil added just before serving enhances the soup’s flavor and aroma.
  2. Balance the Acidity: If the soup is too acidic, add a bit more sugar or a splash of balsamic vinegar for a smoother taste.
  3. Texture Matters: For a chunkier texture, reserve some diced tomatoes before blending and stir them back in after.
  4. Storage Tips: This soup stores well in the fridge for up to a week, and it freezes beautifully for future meals.

Variations

Dairy-Free Options

You can enjoy this tomato soup without dairy. Swap heavy cream for coconut cream. Coconut cream gives a rich texture and adds a hint of sweetness. You can also use almond milk or cashew cream. Both options keep the soup creamy and tasty. Just add them in after blending the soup. Make sure to taste and adjust the seasoning to keep the flavor balanced.

Adding Protein to the Soup

Want to make the soup more filling? Add protein! You can stir in cooked lentils or chickpeas. They blend well with tomato and boost nutrition. If you prefer meat, cooked chicken or turkey works great too. Just shred the meat and mix it in before serving. This adds heartiness and makes the soup a complete meal.

Creative Ingredient Swaps

Feel free to play with the ingredients! Instead of canned diced tomatoes, try using fresh ones. Roast them for a deeper flavor. You can also add a sweet bell pepper for extra sweetness. For a spicy kick, toss in red pepper flakes or a chopped jalapeño. If you want a unique twist, consider adding a splash of balsamic vinegar. It brightens the flavor and adds depth to your soup.

Storage Info

How to Store Leftover Soup

After you finish your meal, let the soup cool at room temperature. Pour any leftover soup into an airtight container. This helps keep it fresh. Store the container in the fridge for up to four days. If you want, you can also divide the soup into smaller portions. This makes it easy to grab one when you’re hungry.

Reheating Instructions

When you’re ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot. Heat it on the stove over medium heat. Stir it often to help it heat evenly. You can also reheat it in the microwave. Just put it in a microwave-safe bowl, cover it, and heat in short bursts. Stir between each burst until it’s hot.

Freezing for Later Use

If you want to save the soup for a longer time, freezing is a great option. Allow the soup to cool completely. Then, pour it into freezer-safe containers or bags. Leave a little space at the top for expansion. You can freeze the soup for up to three months. When you’re ready to eat it, let it thaw overnight in the fridge. Reheat it on the stove or microwave as mentioned before. Enjoy your creamy tomato bliss anytime!

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just remember to peel and chop them first. You will need about 6-8 medium-sized tomatoes for this recipe. Fresh tomatoes add a bright flavor. If you choose to use them, cook the soup a little longer. This ensures the tomatoes break down well and blend smoothly.

How long does the soup last in the refrigerator?

The soup lasts about 4 to 5 days in the refrigerator. Store it in an airtight container. Make sure it cools down completely before sealing. This helps keep it fresh and tasty.

What can I serve with creamy tomato soup?

You can serve many things with creamy tomato soup. Grilled cheese sandwiches are a classic choice. You can also pair it with a fresh salad or some crusty bread. For a fun twist, try adding croutons or a sprinkle of parmesan cheese on top.

This blog post covered everything you need to make delicious Instant Pot Creamy Tomato Soup. We discussed key ingredients, cooking steps, and ways to enhance flavor. You learned tips for achieving a creamy texture and how to store leftovers. Don’t forget the fun variations like dairy-free options and creative swaps.

Experiment with the recipe and make it your own. Enjoy a warm bowl of soup that is quick and easy. Your kitchen will love the fresh aroma and flavo

To make this creamy tomato soup, you need the following ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, chopped - 1 celery stalk, chopped - 2 (14.5 oz) cans of diced tomatoes, with juices - 1 cup vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper, to taste - 1 cup heavy cream or coconut cream - Fresh basil leaves (for garnish) You can easily make swaps in this recipe. If you don’t have olive oil, use butter or avocado oil. Instead of fresh onion, try using onion powder. You can replace heavy cream with coconut cream for a dairy-free option. If you want a touch of sweetness, honey can replace sugar. For a richer flavor, add a splash of balsamic vinegar. Choosing good ingredients makes a big difference. Here are some tips: - Tomatoes: Look for firm, bright tomatoes with no blemishes. Canned tomatoes should be packed in juice, not sauce. - Onions: Pick onions that are heavy for their size. They should feel firm and have a dry, papery skin. - Garlic: Choose garlic bulbs that are firm and free of soft spots. The cloves should be plump. - Herbs: Fresh herbs should smell strong and vibrant. Avoid any that look wilted or brown. With these fresh ingredients, your soup will taste amazing! {{ingredient_image_1}} Start by setting your Instant Pot to the Sauté function. Pour in 2 tablespoons of olive oil and let it warm up. Next, chop and add 1 medium onion, 1 carrot, and 1 celery stalk. Sauté these vegetables for about 5 minutes. They should soften and the onion should turn clear. After that, mince 3 cloves of garlic and stir them in. Cook for 1 more minute until you smell the garlic. Now, it’s time to build the flavor. Add 2 cans of diced tomatoes, including their juices. Pour in 1 cup of vegetable broth. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of sugar to balance the flavors. Season with salt and pepper. Stir everything well. Close the lid and set the valve to “Sealing.” Choose the Manual or Pressure Cook setting. Cook on high pressure for 10 minutes. After 10 minutes, do a quick release. Carefully turn the valve to “Venting” to let the steam out. Once the pressure is gone, open the lid. Use an immersion blender to blend the soup until it’s smooth and creamy. You can also transfer it to a standard blender if needed. After blending, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Heat gently on Sauté until warm. Taste and adjust seasoning if needed. Finally, ladle the soup into bowls and garnish with fresh basil leaves. Enjoy your warm, delicious soup! To get the best creamy texture, start with heavy cream or coconut cream. After blending the soup, add the cream slowly. This helps you control how thick it gets. If you want a lighter soup, use less cream. Also, blending the soup well makes it smooth. An immersion blender is great for this. If you don’t have one, a standard blender works too. Just remember to let it cool a bit first. Herbs and spices are key to great flavor. Use dried basil and oregano for a classic taste. Adding a teaspoon of sugar balances the acidity from the tomatoes. You can also mix in fresh herbs like thyme or rosemary for extra depth. If you like a bit of heat, add a pinch of red pepper flakes. Always taste as you go. This lets you adjust the flavors to your liking. If your soup is too thick, add more vegetable broth to thin it out. If it lacks flavor, try adding more salt or a splash of vinegar. Sometimes, the soup can taste bland if you skip seasoning. If you find it too acidic, the sugar can help balance it. For a chunkier soup, blend only half and leave the rest. This gives you a nice mix of textures. Pro Tips Use Fresh Herbs: Fresh basil added just before serving enhances the soup’s flavor and aroma. Balance the Acidity: If the soup is too acidic, add a bit more sugar or a splash of balsamic vinegar for a smoother taste. Texture Matters: For a chunkier texture, reserve some diced tomatoes before blending and stir them back in after. Storage Tips: This soup stores well in the fridge for up to a week, and it freezes beautifully for future meals. {{image_2}} You can enjoy this tomato soup without dairy. Swap heavy cream for coconut cream. Coconut cream gives a rich texture and adds a hint of sweetness. You can also use almond milk or cashew cream. Both options keep the soup creamy and tasty. Just add them in after blending the soup. Make sure to taste and adjust the seasoning to keep the flavor balanced. Want to make the soup more filling? Add protein! You can stir in cooked lentils or chickpeas. They blend well with tomato and boost nutrition. If you prefer meat, cooked chicken or turkey works great too. Just shred the meat and mix it in before serving. This adds heartiness and makes the soup a complete meal. Feel free to play with the ingredients! Instead of canned diced tomatoes, try using fresh ones. Roast them for a deeper flavor. You can also add a sweet bell pepper for extra sweetness. For a spicy kick, toss in red pepper flakes or a chopped jalapeño. If you want a unique twist, consider adding a splash of balsamic vinegar. It brightens the flavor and adds depth to your soup. After you finish your meal, let the soup cool at room temperature. Pour any leftover soup into an airtight container. This helps keep it fresh. Store the container in the fridge for up to four days. If you want, you can also divide the soup into smaller portions. This makes it easy to grab one when you're hungry. When you're ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot. Heat it on the stove over medium heat. Stir it often to help it heat evenly. You can also reheat it in the microwave. Just put it in a microwave-safe bowl, cover it, and heat in short bursts. Stir between each burst until it's hot. If you want to save the soup for a longer time, freezing is a great option. Allow the soup to cool completely. Then, pour it into freezer-safe containers or bags. Leave a little space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat it, let it thaw overnight in the fridge. Reheat it on the stove or microwave as mentioned before. Enjoy your creamy tomato bliss anytime! Yes, you can use fresh tomatoes. Just remember to peel and chop them first. You will need about 6-8 medium-sized tomatoes for this recipe. Fresh tomatoes add a bright flavor. If you choose to use them, cook the soup a little longer. This ensures the tomatoes break down well and blend smoothly. The soup lasts about 4 to 5 days in the refrigerator. Store it in an airtight container. Make sure it cools down completely before sealing. This helps keep it fresh and tasty. You can serve many things with creamy tomato soup. Grilled cheese sandwiches are a classic choice. You can also pair it with a fresh salad or some crusty bread. For a fun twist, try adding croutons or a sprinkle of parmesan cheese on top. This blog post covered everything you need to make delicious Instant Pot Creamy Tomato Soup. We discussed key ingredients, cooking steps, and ways to enhance flavor. You learned tips for achieving a creamy texture and how to store leftovers. Don't forget the fun variations like dairy-free options and creative swaps. Experiment with the recipe and make it your own. Enjoy a warm bowl of soup that is quick and easy. Your kitchen will love the fresh aroma and flavor.

Instant Pot Creamy Tomato Bliss

A rich and creamy tomato soup made effortlessly in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 2 cans (14.5 oz) diced tomatoes, with juices
  • 1 cup vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • to taste salt and pepper
  • 1 cup heavy cream or coconut cream
  • for garnish fresh basil leaves

Instructions
 

  • Set the Instant Pot to the Sauté function. Add the olive oil and let it heat up. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced tomatoes (with juices), vegetable broth, dried basil, dried oregano, sugar, and a pinch of salt and pepper to the pot. Stir to combine all the ingredients well.
  • Close the Instant Pot lid and make sure the valve is set to 'Sealing'. Select the Manual or Pressure Cook setting and cook on high pressure for 10 minutes.
  • Once the cooking time is complete, carefully perform a quick release by turning the valve to 'Venting' to release the pressure.
  • Open the lid and use an immersion blender to puree the soup until it's creamy and smooth. Alternatively, you can let the soup cool slightly and blend in batches in a standard blender.
  • Once the soup is blended, stir in the heavy cream or coconut cream and heat gently on the Sauté setting until warmed through. Adjust seasoning with more salt, pepper, or sugar if needed.
  • Ladle the soup into bowls and garnish with fresh basil leaves.

Notes

Use coconut cream for a dairy-free option.
Keyword creamy, Instant Pot, soup, tomato

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