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Instant Pot Tomato Soup

A rich, creamy tomato soup made effortlessly in an Instant Pot, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 300 kcal

Ingredients
  

Fresh Ingredients

  • 3 lbs cherry tomatoes, halved lengthwise Use ripe tomatoes for best flavor.
  • 14 cloves garlic, peeled and smashed Add more cloves for a stronger garlic flavor.
  • 1 small onion, diced
  • 1 medium red bell pepper, deseeded and diced
  • 2 ribs celery, diced
  • 1 cup heavy cream or half and half For a lighter version, try coconut milk.
  • 1/2 cup grated parmesan cheese Use as garnish.
  • to taste fresh basil leaves for garnish

Pantry Staples

  • 2 tablespoons olive oil (for roasting)
  • 2 tablespoons olive oil (for sautéing)
  • 3 tablespoons tomato paste
  • 2 cups chicken or vegetable broth
  • 1/2 teaspoon salt Additional salt to taste.
  • 1/2 teaspoon black pepper Adjust to preference.
  • 1/2 teaspoon red pepper flakes For an extra kick.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 tablespoon dried basil leaves

Instructions
 

Preparation

  • Preheat your oven to 400°F.
  • Place the halved cherry tomatoes and smashed garlic cloves on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, and red pepper flakes. Roast for about 20-25 minutes.
  • Set your Instant Pot to the Sauté function and heat up until it reads HOT. Add 2 tablespoons of olive oil.
  • Add diced onion, red bell pepper, and celery to the Instant Pot. Season with garlic powder, onion powder, dried basil, red pepper flakes, salt, and pepper. Sauté for about 2-3 minutes.
  • Incorporate the tomato paste and stir well. Add the roasted tomatoes and their juices.
  • Pour in chicken or vegetable broth and stir everything together.

Cooking

  • Close the Instant Pot lid and set the valve to sealing. Pressure cook on High for 10 minutes.
  • After cooking, do a natural release for about 10 minutes, then carefully open the valve to release any remaining pressure.

Final Touches

  • Lightly heat the heavy cream in the microwave. Select the Sauté function again and stir the soup. Gradually add the cream, mixing well.
  • Using an immersion blender, blend the soup until smooth. If using a standard blender, blend in batches.
  • Serve the soup in bowls, garnishing with grated parmesan and fresh basil.

Notes

Store leftover soup in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.
Keyword Comfort Food, Easy Soup, Homemade Soup, Instant Pot, Tomato Soup