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+ servings
quick and easy soup

Instant Pot Tomato Soup

Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Blender or immersion blender
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 2 14-ounce can crushed tomatoes
  • 2 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 tablespoon sugar
  • 1/2 cup heavy cream
  • fresh basil leaves for garnish

Instructions
 

  • Set the Instant Pot to sauté mode and heat the olive oil.
  • Add the chopped onion and sauté until translucent.
  • Stir in the minced garlic and cook for 1 more minute.
  • Add the crushed tomatoes, vegetable broth, salt, black pepper, dried basil, and sugar to the pot.
  • Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
  • Allow the pressure to release naturally for 5 minutes before performing a quick release.
  • Use a blender or immersion blender to purée the soup until smooth.
  • Stir in the heavy cream until well combined.
  • Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Notes

For extra creaminess, adjust the amount of heavy cream to your preference. If you like a bit of texture, consider using diced tomatoes instead of crushed ones. To enhance the flavor, add a pinch of red pepper flakes for a slight kick. Always taste and adjust the seasoning before serving, as canned tomatoes can vary in acidity and sweetness.
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