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Instant Pot Tomato Soup in a green bowl

Instant Pot Tomato Soup

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
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Course: Soup
Cuisine: American
Keyword: creamy tomato soup, instant pot tomato soup, tomato soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Time to come to pressure: 10 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 218kcal
Author: Don't Mess With Mama

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: 218kcal | Carbohydrates: 19g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 506mg | Potassium: 608mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1623IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 3mg