Instant Pot Tomato Soup

This creamy Instant Pot Tomato Soup is a classic comfort food that’s perfect for lunch, dinner or a cold and rainy day. It’s delicious on its own or served up with a side of gluten-free French bread or grilled cheese. Serve it up in just about 30 minutes in the Instant Pot or stovetop (with an option in the slow cooker too).

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Closeup of creamy Instant Pot tomato soup on a cutting board with grilled cheese next to it

Why You’ll Love This Instant Pot Tomato Soup Recipe

This Instant Pot Tomato Soup is one of my all-time favorite soups and Instant Pot meals. The kids love it and don’t even realize they’re getting a ton of vegetables served up too. We make this for busy weeknights when I can’t spend a time of time in the kitchen making dinner. I can literally just set this to cook while I leave the house to drop off the kids at sports or music practice and then come home and finish it with the cream. It’s so easy and works well for our busy schedules.

I used canned tomatoes in this soup and it’s delicious, it’s a great shortcut that saves time.

You can also make this for large family gatherings or parties too. Serve it up with a grilled cheese and a toppings bar with pesto, grated Parmesan cheese and pine nuts. Yum!

How to Make This Tomato Soup – Step by Step

Get the full recipe with printable directions, ingredients, and other notes in the recipe card at the end of this post.

Instant Pot Option

1. Gather your ingredients together.

Ingredients for recipe

2. In the bottom of the Instant pot with the setting on ‘SAUTE’ melt 1 tbsp butter, and add 1 chopped onion, and 3 stems of celery (sliced), and saute until golden brown. Add 1 cup finely chopped spinach and 1/2 cup Italian flat leaf parsley, and cook until wilted and a little brown.  Sprinkle with salt and pepper (to taste). Turn SAUTE setting off, and add 1 tbsp fresh thyme.

Sauted spinach and herbs

3. Stir in 4 cups chicken broth, and add 2 cans (14.5 oz cans) stewed tomatoes, 1 can (28 oz) tomato puree, and 1 can (6 oz) tomato paste, and stir well until tomato paste is melted into soup. Add 2 cups water, and stir.

Tomato puree and herbs in an Instant Pot

4. Add 1 tbsp Italian seasoning, 1 tsp oregano, 3 tbsp coconut sugar (optional or brown sugar). Stir well to blend all ingredients. Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’. Press the Manual setting (high pressure) for 15 minutes. Remember it takes the Instant Pot about 10 minutes to come to pressure.

Herbs, tomato puree and spices in an Instant Pot

5. When the Instant pot is done, beeps, and goes to OFF, do a quick release by turning the pressure valve to ‘VENTING’ – making sure you use a pot holder or oven mitt to turn the valve. When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.

Instant Pot on a white table

6. Add 1.5 cups cream, and stir well, and add 1 tbsp minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.

Closeup of creamy tomato soup on a ladle from the Instant Pot

Stovetop Option

While cooking in the Instant Pot doesn’t necessarily reduce the cooking time for this recipe, I love it because it’s more hands-off than cooking on the stovetop where I need to keep stirring and babysit the soup. But if you don’t have an Instant Pot or want to cook this over the stovetop, here’s an easy step by step tutorial on how to do that.

1. Place a large pot on the stove. Over medium heat, melt butter, and add onion,and celery. Saute until golden brown. Add spinach and Italian flat leaf parsley, and cook until wilted and a little brown. Sprinkle with a little salt and pepper. Add thyme.

2. Stir in chicken broth, stewed tomatoes (with the juice), tomato puree, and tomato paste. Stir well until tomato paste is melted into soup (about 2-3 minutes). Add 2 cups water, and stir again.

3. Add Italian seasoning, oregano, and coconut sugar (optional or brown sugar). Stir well to blend all ingredients. Place a lid on the pot, and allow to simmer on low-medium heat for about 20 minutes. Stir occasionally to prevent sticking on the bottom of the pot.

4. Add cream, and stir well, and add the minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.

Slow Cooker Option

1. In a slow cooker, add butter, onion, celery, chicken broth, stewed tomatoes (with the juice), tomato puree, tomato paste, water, Italian seasoning, oregano, and coconut sugar (optional or brown sugar). Stir well.

2. Cook on low heat for 4-5 hours or high heat for 2-3 hours.

3. When done, add spinach, Italian flat leaf parsley, thyme, salt and pepper. Stir well and let simmer for a couple of minutes.

4. Add cream, and stir well, and add the minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.

Overview look at green bowl

Best Toppings for this Tomato Soup

This Creamy Tomato Soup in the Instant Pot is warm, hearty and so delicious. You can change it up each time you serve it with these great soup toppings:

  • Pesto
  • Pinenuts
  • Freshly grated or shredded Parmesan cheese
  • Drizzle of olive oil

I like to do all of these together. So I drizzle on a bit of olive oil over the soup and then top with pesto, pinenuts and Parmesan cheese. It’s got a great Italian Florentine flavor to it that elevates this soup as the main dish.

What to Serve with this Instant Pot Tomato Soup

The best side dish for this recipe is a side of grilled cheese to dip into this soup. Use this gluten-free bread to make the most delicious gluten-free grilled cheese. We like to use cheddar cheese or colby cheese to make grilled cheese with a generous heaping of butter on the bread slices. Or you can even cut the grilled cheese into cubes and make grilled cheese croutons to top the soup. We do this all the time and it’s delicious.

And you can even serve it up with your favorite French bread or baguette. If you’re gluten-free, there are several brands like Udi’s that have French rolls in the frozen section of the grocery store.

Closeup of finished dish with grilled cheese croutons next to an Instant Pot pressure cooker

Can I make Instant Pot tomato soup thicker?

I think if you follow the recipe you will end up with a soup that has a a great consistency. However if you want your soup thicker, you can reduce the broth by 1/2 cup before cooking. This will help the soup to reach a thicker consistency.  If you want the soup to be thinner you can add additional broth to the soup until the desired consistency is reached.

Is this tomato soup vegetarian?

This creamy tomato soup can be made vegetarian if you substitute the chicken broth for vegetable broth for chicken broth, and if you omit the the heavy cream and substitute it for coconut cream. It will change the flavor a bit with a slightly coconut flavor. You could try it with your favorite non-dairy milk or cream.

How long can I store this soup in the fridge?

Leftover tomato soup will last in an airtight container in the fridge for 3-4 days. I prefer to store food in plastic free containers but any airtight container will do.

Can I make tomato soup ahead of time and freeze it?

Yes. This soup is great for meal prep as you can batch cook several portions and freeze for later. Or save any leftover Instant Pot tomato soup in the freezer. Allow the soup to cool fully before transferring to an airtight container and freezing for up to 3 months. Note, do not freeze with the toppings. The toppings should be made when you’re ready to serve it.

How do I reheat tomato soup?

I actually got rid of my microwave, but you may prefer to use one to reheat tomato soup or check out my guide of ways to reheat food without a microwave. You can also reheat using the Instant Pot, or warm tomato soup on the stove until hot through. If you find the soup has thickened when you reheat, add a splash of broth to thin it out.

Top Tips for This Instant Pot Tomato Soup

  • Use good quality stewed and pureed tomatoes like Del Monte or San Marzano brand (my favorite).
  • You can can omit the spinach from this recipe and it’ll still be delicious. Or even replace with kale (just be sure to remove the ribs).
  • Make the grilled cheese while the soup is cooking in the Instant Pot so it’ll be ready at the same time.
  • Store leftover soup in an airtight container in the refrigerator for 5 days, or in the freezer for up to two months.

More Instant Pot Meals

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Instant Pot Tomato Soup in a green bowl

Instant Pot Tomato Soup

Don't Mess With Mama
This creamy tomato soup is a classic comfort food that's perfect for lunch, dinner or a cold and rainy day. It's delicious on its own or served up with a side of gluten-free French bread or grilled cheese. Serve it up in just about 30 minutes with both Instant Pot and stovetop step by step directions. 
5 from 14 votes
Prep Time 5 minutes
Cook Time 15 minutes
Time to come to pressure 10 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 10 servings
Calories 218 kcal

Equipment

  • Instant Pot or electric pressure cooker

Ingredients
  

  • 1 tbsp butter
  • 1 large sweet onion peeled and chopped
  • 3 stems celery washed and sliced
  • 1 cup spinach finely chopped
  • 1/2 cup fresh Italian flat leaf parsley finely chopped
  • 1 tbsp fresh Thyme
  • 1 tbsp dried Italian seasoning
  • 1 tsp dried ground oregano
  • 3 tbsp coconut sugar optional and can omit or use brown sugar
  • 1/2 tsp Himalayan pink salt
  • 1 tbsp garlic minced
  • 2 cans stewed tomatoes 14.5 oz cans or about 3.5 cups
  • 1 can tomato puree 28 oz can or about 3.5 cups
  • 1 can tomato paste 6 oz can or about 3/4 cup
  • 4 cups chicken broth
  • 2 cups water
  • 1.5 cups heavy cream
  • salt and pepper to taste

Instructions
 

  • Gather your ingredients together.
    Ingredients for Instant Pot Tomato Soup
  • In the bottom of the Instant pot with the setting on 'SAUTE' melt butter, and add the chopped onion, and celery, and saute until golden brown. Add the finely chopped spinach and parsley, and cook until wilted and a little brown.  Sprinkle with a little salt and pepper. Turn SAUTE setting off, and add the fresh thyme. 
    onions and herbs in an instant pot
  • Stir in the chicken broth, and add the stewed tomatoes, tomato puree, and tomato paste, and stir well until tomato paste is melted into soup. Add the water, and stir. 
    herbs and tomato in instant pot
  • Add the Italian seasoning, oregano, and coconut sugar. Stir well to blend all ingredients. Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Press the MANUAL setting (high pressure) for 15 minutes. Remember it takes the Instant Pot about 10 minutes to come to pressure.
    overhead shot of soup cooking in instant pot
  • When the Instant pot is done, beeps, and goes to OFF, do a quick release by turning the pressure valve to 'VENTING' - making sure you use a pot holder or oven mitt to turn the valve. When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.
  • Add the cream, and stir well, and add the minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.
    Ladle of Instant Pot Tomato Soup

Notes

Stovetop Option
While cooking in the Instant Pot doesn't necessarily reduce the cooking time for this recipe, I love it because it's more hands-off than cooking on the stovetop where I need to keep stirring and babysit the soup. But if you don't have an Instant Pot or want to cook this over the stovetop, here's an easy step by step tutorial on how to do that.
1. Place a large pot on the stove. Over medium heat, melt butter, and add onion,and celery. Saute until golden brown. Add spinach and Italian flat leaf parsley, and cook until wilted and a little brown. Sprinkle with a little salt and pepper. Add thyme.
2. Stir in chicken broth, stewed tomatoes (with the juice), tomato puree, and tomato paste. Stir well until tomato paste is melted into soup (about 2-3 minutes). Add 2 cups water, and stir again.
3. Add Italian seasoning, oregano, and coconut sugar (optional or brown sugar). Stir well to blend all ingredients. Place a lid on the pot, and allow to simmer on low-medium heat for about 20 minutes. Stir occasionally to prevent sticking on the bottom of the pot.
4. Add cream, and stir well, and add the minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.
Slow Cooker Option
1. In a slow cooker, add butter, onion, celery, chicken broth, stewed tomatoes (with the juice), tomato puree, tomato paste, water, Italian seasoning, oregano, and coconut sugar (optional or brown sugar). Stir well. 
2. Cook on low heat for 4-5 hours or high heat for 2-3 hours. 
3. When done, add spinach, Italian flat leaf parsley, thyme, salt and pepper. Stir well and let simmer for a couple of minutes. 
4. Add cream, and stir well, and add the minced garlic and stir. Add salt and pepper to taste. Serve immediately with your favorite soup toppings.

Nutrition

Calories: 218kcalCarbohydrates: 19gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 52mgSodium: 506mgPotassium: 608mgFiber: 3gSugar: 10gVitamin A: 1623IUVitamin C: 20mgCalcium: 95mgIron: 3mg
Keyword creamy tomato soup, instant pot tomato soup, tomato soup
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