Instant Pot Tomato Soup
Craving classic comfort food? Skip the can! This easy Instant Pot tomato soup comes together in 30 minutes with pantry staples, fresh carrots for natural sweetness, and simple layering tricks to help prevent burn warnings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 teaspoon sugar
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 cup chicken broth
- ¼ cup chopped basil (or 1 tablespoon dried basil)
- 3-4 carrots (peeled and coarsely chopped)
- 6 oz tomato paste
- 28 oz canned diced tomatoes
- 14 oz canned tomato sauce
- 1 cup half and half
- parmesan cheese (for serving)
- croutons (for serving)
Instructions
- Set your Instant Pot to saute mode; add the olive oil. Once oil is hot, add chopped onion and saute for 4-5 minutes, until slightly translucent and browned. Add garlic for about 30 seconds, until fragrant. Season with sugar, salt, pepper, and oregano.
- Turn off saute mode. Add chicken stock and, if needed, scrape up any browned bits on the bottom of the pot to prevent a burn notice.
- Add basil, carrots, tomato paste, diced tomatoes (not drained), and tomato sauce. Give the top ingredients a gentle stir (without disturbing the bottom layer). Lock on the lid and set the Instant Pot to manual (pressure cook), high pressure, 10 minutes.
- Once the cook cycle is over, allow pressure to naturally release for 5-10 minutes. Release remaining pressure and stir.
- Using an immersion blender, puree soup. (This can also be done in a regular blender, just be very careful to not burn yourself!)
- Add half and half and stir well.
- Serve garnished with parmesan and croutons.
Notes
- Prevent the "Burn" Error: Pour the broth in first and scrape up any browned bits. Layer the tomato paste, sauce, and diced tomatoes on top - do not stir the bottom layer before cooking.
- Don't Skip Carrots: Fresh carrots provide natural sweetness that neutralizes sharp tomato acidity without dumping in extra sugar.
- Blender Safety: Use an immersion blender directly in the pot. If using a countertop blender, work in small batches and vent the lid center with a towel so steam escapes safely.
- Prevent Curdling: Pull half-and-half out early so it reaches room temperature, and stir it in after pressure cooking is done with the heat off.
- Freezing Tip: Freeze soup before adding the half-and-half. Reheat on the stovetop and stir in fresh half-and-half right before serving.
- Retro "Campbell’s" Tweak: Swap diced tomatoes for 28 oz tomato puree, increase sugar to 1 tablespoon, and swap half-and-half for warm whole milk.
