20-Minute Instant Pot Creamy Tomato Soup-Irresistibly Smooth

There’s something magical about a bowl of creamy tomato soup that makes everything better. Whether it’s a rainy afternoon or one of those “I need dinner NOW” kind of nights, my Instant Pot Creamy Tomato Soup has saved the day more times than I can count. I remember the first time I whipped this up—my kitchen smelled like an Italian grandmother’s dream, and it was ready before I could even finish folding laundry.

This isn’t just any tomato soup. It’s luxuriously smooth, perfectly spiced, and comes together in about 20 minutes flat. The Instant Pot works its pressure-cooking magic to deepen the flavors while keeping cleanup a breeze. Forget standing over a stove stirring for hours—this recipe gives you that slow-simmered taste with almost no effort. Trust me, once you try it, you’ll wonder how you ever made soup any other way.

What I love most? It’s one of those forgiving recipes where you can riff with what you’ve got. No fresh herbs? Dried work fine. Want it extra rich? A swirl of cream at the end feels downright indulgent. And when paired with a gooey grilled cheese? Pure comfort in a bowl.

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Why You’ll Love This Instant Pot Creamy Tomato Soup

This soup isn’t just delicious—it’s a game-changer for busy days. Here’s why it’s become my go-to:

• Lightning-fast: Ready in under 20 minutes, start to finish. The Instant Pot does all the heavy lifting while you relax.
• Rich, restaurant-quality flavor: Pressure cooking locks in the tomatoes’ sweetness and makes the garlic and onions melt into the most velvety base.
• Pantry-friendly ingredients: Canned tomatoes, basic spices, and a splash of cream transform into something fancy with zero fuss.
• One-pot wonder: Sauté, cook, and blend right in the Instant Pot—I’ve timed it, and cleanup takes exactly 90 seconds.
• Customizable comfort: Make it as creamy (or light) as you want. Sometimes I add a pat of butter at the end for extra silkiness.

Seriously, this soup spoils you—once you see how easy it is, you’ll crave it weekly like I do.

Ingredients for Instant Pot Creamy Tomato Soup

Here’s what you’ll need to make this dreamy soup—I promise, it’s all simple stuff you might already have:

• The aromatics:
  • 2 tablespoons olive oil (the good stuff—it makes a difference)
  • 1 medium yellow onion, chopped (no need for perfect dice)
  • 3 garlic cloves, minced (or 1 tablespoon from the jar if you’re in a rush)
• The tomato base:
  • 1 can (28 oz) whole or crushed tomatoes (I use San Marzano when I’m feeling fancy)
  • 2 cups vegetable broth (chicken broth works too in a pinch)
• The flavor boosters:
  • 1 teaspoon salt (I start with this and adjust later)
  • 1 teaspoon black pepper (freshly cracked if you’ve got it)
  • 1 teaspoon dried basil (or 1 tablespoon fresh if it’s growing on your windowsill)
• The creamy finish:
  • ½ cup heavy cream (see notes below if you want to lighten it up)

That’s it, No obscure ingredients hiding in the back of your spice cabinet. I love recipes where I can glance at the list and think, “Yep, I’ve got all that”.

Equipment You’ll Need

• 6-quart or larger Instant Pot (or any electric pressure cooker)
• Blender or immersion blender (the immersion blender lets you skip transferring hot soup)
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Knife and cutting board (for that quick onion chop)

That’s seriously all—no fancy gadgets required. If you’ve got an Instant Pot and something to blend with, you’re golden.

How to Make Instant Pot Creamy Tomato Soup

This soup comes together so easily, you’ll laugh when you taste how good it is. Just follow these simple steps—I’ve included all my little tricks to make it foolproof.

Step 1: Sauté the Aromatics

First, grab your Instant Pot and hit that “Sauté” button. Let it heat up for a minute until the display says “Hot.” Now drizzle in your olive oil—you’ll hear that satisfying sizzle when it’s ready.

Toss in your chopped onions and give them a stir. Here’s my secret: don’t rush this part. Let them cook for about 3 minutes until they turn translucent and smell sweet. That’s when you add the garlic—just 30 seconds more until it’s fragrant (but not browned).

Pro tip: If things start sticking, splash in a tablespoon of that vegetable broth to deglaze the pot. Those browned bits equal flavor gold.

Step 2: Pressure Cook the Soup

Okay, now the fun part. Dump in your canned tomatoes (juice and all), vegetable broth, salt, pepper, and dried basil. Give it all a good stir—no need to be gentle here.

Pop the lid on and make sure the valve is set to “Sealing.” Hit “Manual” or “Pressure Cook” and set it for 10 minutes on high pressure. The Instant Pot will take about 5 minutes to come up to pressure—that’s your cue to relax.

When the timer beeps, do a quick pressure release. Careful. That steam is hot—I always use a long wooden spoon to nudge the valve open while standing back.

Step 3: Blend and Finish

Now for the magic. If you’ve got an immersion blender, just stick it right in the pot and blend until silky smooth. No immersion blender? No problem—carefully transfer the soup to a regular blender in batches (leave the center cap off and cover with a towel to prevent steam explosions).

Once it’s velvety, stir in that glorious heavy cream. Taste and adjust the salt—I usually add another pinch at this point. Want to get fancy? Top with fresh basil, a drizzle of olive oil, or even some grated parmesan.

That’s it, You’ve just made restaurant-quality tomato soup in less time than it takes to watch a sitcom. Now go grab that grilled cheese—you’ve earned it.

Tips for the Best Instant Pot Creamy Tomato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow” Here are my can’t-skip tips:

• Go full-fat for luxury: That half cup of heavy cream makes all the difference—it gives the soup its signature silky texture. I once tried half-and-half in a pinch, and while it worked, the mouthfeel just wasn’t the same. Save the skim milk for cereal.
• Taste after blending: The flavors change once everything’s smooth. I always add a tiny pinch more salt at the end—the tomatoes really soak it up. Sometimes I’ll even throw in a teaspoon of sugar if my tomatoes were extra acidic.
• Blend hot (but safely): This soup blends best when it’s piping hot from the Instant Pot. If using a regular blender, fill it only halfway and hold the lid down with a kitchen towel. (I learned this the hard way after a tomato-splattered kitchen incident)
• Fresh herbs at the finish: If you’ve got fresh basil, stir in a handful right before serving. The heat will release its oils without turning it black like dried herbs sometimes do. No fresh basil? A sprinkle of dried oregano works in a pinch.

One last thing—don’t skip the sauté step. Those caramelized onions and garlic are the flavor foundation. I once tried dumping everything in raw to save time, and the soup tasted flat. Trust me, those extra 5 minutes are worth it.

Variations & Substitutions

One of my favorite things about this soup is how easily it adapts to what’s in your fridge or dietary needs. Here are all the ways I’ve tweaked it over the years—every version turns out delicious.

• Dairy-free dream: Swap the heavy cream for full-fat coconut milk (the canned kind). It adds the same luscious texture with a subtle tropical twist. My vegan sister-in-law loves this version topped with toasted coconut flakes.
• Garden fresh option: In summer, I use 2 pounds of fresh ripe tomatoes instead of canned. Just chop them roughly (no need to peel) and increase the cook time to 15 minutes. The flavor is brighter but equally amazing.
• Spice it up: Add a pinch of red pepper flakes when sautéing the onions or stir in a tablespoon of pesto at the end. My husband always begs for this “grown-up” version.
• Pantry hack: No vegetable broth? Use water plus 1 tablespoon of tomato paste. I discovered this during a snowstorm lockdown, and now I make it this way half the time.
• Extra veggies: Toss in a chopped carrot or celery stalk with the onions—they disappear into the soup but add natural sweetness. Perfect for sneaking in nutrients for picky eaters.

Pro tip: If your soup ever turns out too thin (maybe those tomatoes were extra juicy), simmer it on “Sauté” for a few minutes uncovered to thicken. Too thick? A splash of broth or cream fixes it right up. Cooking should be fun, not stressful—so play around and make it yours.

Serving Suggestions

Oh, the joy of dipping something crispy and cheesy into this velvety tomato soup. Here’s how I love to serve it:

• The classic: A gooey grilled cheese sandwich (sharp cheddar on sourdough is my weakness) for that perfect crispy-creamy contrast.
• Bread bowl magic: Hollow out a small round loaf, pour the soup right in, and tear off bread bits as you go—it’s dinner and a show.
• Fancy bruschetta: Toasted baguette slices rubbed with garlic and topped with melted mozzarella. Dip, crunch, repeat.
• Soup trio: Serve small cups alongside a kale Caesar salad and roasted veggie panini for lunch guests. Looks gourmet, took 20 minutes.

Pro tip: Keep extra cream handy for drizzling—it makes even Tuesday night soup feel like a bistro meal.

Storing and Reheating

Here’s the good news—this soup tastes even better the next day as the flavors really settle in. I always make extra because it keeps beautifully in the fridge for up to 3 days. Just let it cool completely before transferring to an airtight container (I’m partial to those glass ones with the locking lids).

When you’re ready to reheat, you’ve got options:

• Stovetop method: My favorite. Pour it into a saucepan over medium-low heat, stirring occasionally. The gentle heat brings it back to life without scorching the cream.
• Microwave magic: Perfect for work lunches. Heat in 30-second bursts, stirring between each one. Cover with a paper towel—tomato soup has a sneaky way of splattering.

One important note: don’t freeze this soup. I learned this the hard way—the cream separates when thawed, leaving you with a grainy texture. If you must freeze it (maybe you’re going out of town?), leave out the cream and stir it in fresh when reheating.

Pro tip: If your refrigerated soup thickens up too much, just whisk in a splash of broth or cream when reheating. It’ll come right back to that perfect silky consistency.

FAQ About Instant Pot Creamy Tomato Soup

Nutritional Information

Just a quick note about the nutrition in this comforting bowl of goodness—my Instant Pot Creamy Tomato Soup is packed with lycopene from the tomatoes and gets its velvety texture from quality ingredients. But here’s the truth: nutritional values can vary based on the exact brands of canned tomatoes or broth you use, how much salt you add to taste, or whether you go for that extra swirl of cream (no judgment here).

I always tell friends that home cooking isn’t about counting every calorie—it’s about savoring real food made with care. That said, this soup naturally balances veggies, healthy fats, and satisfying creaminess in each spoonful. If you’re watching specific dietary needs, just adjust the salt or swap the dairy as mentioned in the variations section above.

Remember: These numbers are estimates based on standard ingredients. Your delicious results may vary slightly depending on your homemade touches.

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