Instant Pot Creamy Tomato Soup is made with tomatoes, garlic, onions, herbs, and cream for a rich, velvety soup that’s full of homemade flavor. This easy Instant Pot recipe comes together with simple pantry ingredients and is the perfect comfort food for busy weeknights, chilly days, or a cozy lunch with a grilled cheese sandwich.

love making this soup because it’s so much better than canned tomato soup but just as easy to prepare. The creamy texture and rich tomato flavor make it one of my favorite comfort food recipes, especially when served with a warm grilled cheese sandwich for dipping. 🍅🧀🥣

Why I Love This Recipe

It’s rich, creamy, and made with simple pantry ingredients.
The Instant Pot develops incredible flavor with very little effort.
It’s the perfect companion to a crispy grilled cheese sandwich.
It makes a quick, comforting lunch or an easy weeknight dinner.
It’s one of my favorite soups because it’s classic, cozy, and always a family favorite. 🍅🧀🥣

Ingredient Notes

Plum Tomatoes: Whole plum tomatoes give this soup its rich, fresh tomato flavor. They’ll become perfectly tender in the Instant Pot and are easy to blend into a smooth, creamy soup.
Chicken Broth: Chicken broth creates a flavorful base without overpowering the tomatoes. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
Heavy Cream: Heavy cream gives the soup its rich, velvety texture. For a lighter version, you can substitute half-and-half, though the soup won’t be quite as creamy.
Carrot: A chopped carrot adds a touch of natural sweetness that helps balance the acidity of the tomatoes.
Celery: Celery adds subtle flavor and helps create a rich, homemade soup base.
Onion: Onion adds depth and sweetness as it cooks, making the soup even more flavorful.
Garlic: Fresh garlic gives the soup the best flavor. I recommend using fresh cloves rather than garlic powder for this recipe.
Butter: Butter is used to sauté the vegetables and adds richness to the finished soup.
💙 For serving: My favorite way to enjoy this soup is with freshly grated Parmesan cheese, homemade croutons, fresh basil, or a warm grilled cheese sandwich for dipping. 🍅🧀🥣

Be sure to check out the full recipe and ingredient list below

How To Make Instant Pot Creamy Tomato Soup

Turn the Instant Pot to the Sauté setting and melt the butter. Add the chopped onion, garlic, celery, and carrot.
Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the whole plum tomatoes and chicken broth. Stir to combine. Secure the lid and set the valve to Sealing.
Cook on High Pressure (Manual) for 5 minutes.
Carefully perform a quick release once the cooking time is complete.
Use an immersion blender to blend the soup until it’s completely smooth and creamy. (You can also carefully transfer the soup to a blender in batches if you don’t have an immersion blender.)
Stir in the heavy cream until fully combined.
Taste and season with salt and black pepper if needed.
Serve hot with fresh basil, grated Parmesan cheese, homemade croutons, or a warm grilled cheese sandwich. 🍅🧀🥣

Be sure to check out the full recipe and ingredient list below

Tips I Found Helpful

I sauté the onions, carrots, celery, and garlic before pressure cooking to build a richer, homemade flavor.
I use Better Than Bouillon mixed with water for a deeper, more flavorful broth. Blend the soup until it’s completely smooth for the creamiest texture.
An immersion blender makes this quick and easy. If you’re using a countertop blender, let the soup cool for a few minutes and blend it in batches.
Don’t overfill the blender since hot liquids expand.
Stir in the heavy cream after blending to keep the soup silky smooth.
If the soup is thicker than you like, stir in a little extra chicken broth until it reaches your preferred consistency.
My favorite way to serve this soup is with a grilled cheese sandwich, homemade croutons, fresh basil, or a sprinkle of grated Parmesan cheese.
This soup tastes even better the next day, making it perfect for meal prep and easy leftovers. 🍅🧀🥣

Frequently Asked Questions

Can I use canned tomatoes instead of plum tomatoes?

Yes! Whole plum tomatoes give the soup the best texture and flavor, but canned crushed or diced tomatoes will also work if that’s what you have on hand.

Can I make this soup without heavy cream?

Absolutely! You can substitute half-and-half for a lighter soup, or leave the cream out altogether if you prefer a dairy-free tomato soup.

Can I freeze Creamy Tomato Soup?

Yes! If you plan to freeze the soup, I recommend doing so before adding the heavy cream. Stir in the cream after reheating for the best texture.

Why is my tomato soup too acidic?

Tomatoes naturally vary in acidity. If your soup tastes too tangy, stir in a small pinch of sugar or a little extra heavy cream to help balance the flavors.

What should I serve with Creamy Tomato Soup?

A grilled cheese sandwich is the classic choice, but it’s also delicious with homemade croutons, garlic bread, crusty artisan bread, or a fresh green salad.

Can I make this soup ahead of time?

Yes! The flavors continue to develop as the soup sits, making it even more delicious the next day.

How to Store

Allow the soup to cool completely before transferring it to an airtight container.

Refrigerator: Store leftover Creamy Tomato Soup in the refrigerator for up to 4 days.

Freezer: Freeze the soup for up to 3 months. For the best results, freeze it before adding the heavy cream, then stir the cream in after reheating.

Reheating: Warm the soup over medium-low heat on the stovetop or in the microwave until heated through. Stir occasionally, and if the soup is too thick, add a splash of chicken broth or cream to reach your desired consistency. 🍅🧀🥣

Our Favorite

To Serve With Instant Pot Tomato Soup

Yield: 10

Instant Pot Creamy Tomato Soup

Name: Instant Pot Creamy Tomato Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10
Cuisine: American
Ingredients: 28 oz can plum tomatoes; 3 cups chicken broth; 1 cup heavy cream; 1 carrot chopped; 2 celery stalks chopped; 1 chopped onion; 4 cloves garlic; 2 tbs butter

4.3 Stars (19 Reviews)

This Instant Pot Creamy Tomato Soup is a rich, velvety soup made with whole plum tomatoes, fresh vegetables, chicken broth, and heavy cream. It's an easy comfort food recipe that's full of homemade flavor and pairs perfectly with a warm grilled cheese sandwich for lunch or dinner.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

28 oz can plum tomatoes
3 cups chicken broth
1 cup heavy cream
1 carrot chopped
2 celery stalks chopped
1 chopped onion
4 cloves garlic
2 tbs butter

Instructions

Turn the Instant Pot to the Sauté setting and melt the butter.
Add the chopped onion, garlic, celery, and carrot. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the whole plum tomatoes and chicken broth. Stir to combine.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 5 minutes.
Carefully perform a quick release once the cooking time is complete.
Use an immersion blender to blend the soup until it's completely smooth and creamy. (You can also carefully transfer the soup to a blender in batches if you don't have an immersion blender.)
Stir in the heavy cream until fully combined.
Taste and season with salt and black pepper if needed.
erve hot with fresh basil, grated Parmesan cheese, homemade croutons, or a warm grilled cheese sandwich. 🍅🧀🥣

Notes

Sauté the onion, celery, carrots, and garlic before pressure cooking to build the best flavor. Blend the soup until it's completely smooth using an immersion blender or a countertop blender, then stir in the heavy cream after blending for the creamiest texture. If the soup is thicker than you'd like, add a little extra chicken broth until it reaches your preferred consistency. Serve each bowl with fresh basil, grated Parmesan cheese, homemade croutons, or a crispy grilled cheese sandwich for the ultimate comforting meal. 🍅🧀🥣